Cover image for The Foxfire book of Appalachian cookery
Title:
The Foxfire book of Appalachian cookery
Author:
Page, Linda Garland.
Publication Information:
New York : Gramercy Books, 2001.

©1984
Physical Description:
xx, 327 pages : illustrations ; 24 cm
General Note:
Includes index.

Originally published: New York : Dutton, c1984.
Language:
English
ISBN:
9780517218136
Format :
Book

Available:*

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Material Type
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TX715 .F826 1984D Adult Non-Fiction Central Closed Stacks
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Summary

Summary

The Foxfire group are dedicated to preserving and recording the traditions of America's Appalachian area, and this book of over 500 recipes, with black and white photography of the people of the area, is a classic from them. The food is nutritious, easy to prepare, and totally unpretentious, including recipes for potato candy, cry-baby cookies, lime pickles, and much more.


Author Notes

Linda Garland Page, one of the original Foxfire students, is former director of the Foxfire Press
Eliot Wigginton, recognized as one of America's foremost educators, founded the Foxfire program in Rabun Gap, Georgia


Table of Contents

Linda Garland PageEliot Wigginton
Acknowledgmentsp. ix
Introductionp. xi
Prologuep. xvii
The Foxfire Book of Appalachian Cookeryp. vi
1. Appalachian Cooking "As far as the good part of it, I don't know if cooking today is any better."p. 1
2. Menus "I don't never make a menu."p. 36
3. Beverages "Used to you couldn't make it too strong but what I could drink it."p. 41
4. Milk, Butter, Cheese, Eggs "Mama'd tell me to pull on the cow's tit to learn how to milk and that's the way I learned how."p. 58
5. Soups and Stews "I made soup every fall, every summer."p. 74
6. Salads "When you get all that chopped up, you've got a bowl full."p. 83
7. Fish "They was plenty of fish in the river."p. 91
8. Poultry and Wild Game Birds "Now I like the old-fashioned way of cooking wild turkey."p. 100
9. Pork "We used to kill five or six big hogs every winter."p. 116
10. Beef "Daddy didn't think you had much if you didn't have meat on the table."p. 126
11. Wild Game "People say I make good squirrel dumplings."p. 132
12. Gravies and Sauces "Mighty good for sopping biscuits in."p. 143
13. Vegetables "They will melt in your mouth if you're a hillibilly."p. 148
14. Breads "He's married a woman that can't even cook corn bread."p. 177
15. Desserts "The best sweet potato pie you ever put your tooth on."p. 207
16. Pickles, Relish, James, and Jellies "I like to cook my jellies fast and my preserves slow."p. 270
17. Cooking for Crowds "I usually don't have any choice but to cook for a big crowd--especially on Sunday."p. 298
Participantsp. 315
Indexp. 321