The southern Appalachian Mountains are rich with produce, including wild ramps, corn, berries, and black walnuts. Drawing from these natural resources and fusing traditions of Native Americans and Scots-Irish settlers, the people of the region have developed a unique way of cooking. These foodways run in John Tullock's blood. As a child growing up on an East Tennessee farm, Tullock helped his grandmother make biscuits and can pickles, and walked to town with his grandfather to trade fresh eggs for coffee. In Appalachian Cooking, he shares these memories and recipes passed down over generations, as well as modern takes on classic dishes. Recipes include:
Sweet Onion Upside-Down Corn Bread
Fried Green Tomatoes
Skillet Braised Pork Chops
Blackberry Crumble
Vibrant watercolor illustrations throughout remind us that beautiful produce is often the best culinary inspiration.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Illustrationen
Color illustrations throughout
Maße
Höhe: 224 mm
Breite: 81 mm
Dicke: 28 mm
Gewicht
ISBN-13
978-1-68268-100-8 (9781682681008)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
John Tullock teaches classes on food gardening for the University of Tennessee Gardens and gives presentations throughout East Tennessee. He is the author of numerous books including Appalachian Cooking, Succulents at Home, and Pay Dirt: How to Make $10,000 a Year from Your Backyard Garden. He lives in Knoxville, Tennessee.
