Synopses & Reviews
America’s legendary Blue Ridge Mountain region is known for its rich history and culture and, not least, its traditional cuisine. But much of what’s cooking there is newincluding a thriving Farm to Table movement and increasingly established Slow Food communities. Such movements’ philosophiescaring about where food comes from, how it is grown, and how it is preparedhave transformed the culinary scene for newcomers and old-timers alike.
The region is thus ripe for The New Blue Ridge Cookbook, which takes a fresh look at local, seasonal foods and honors efforts of sustainability, as well as the area’s rich culinary history. With some 100 recipes showcasing such traditional foods as apples, candy roasters, and ramps, the book presents new approaches by chefs, farmers, and others in the knowwhile also sharing amusing anecdotes and culinary traditions, as well as information about the region’s artisanal food products and local beers and wines.
Synopsis
The New Blue Ridge Cookbook includes approximately 100 recipes showcasing traditional seasonal foods like apples, candy roasters, and ramps, as well as those recently adapted to the region’s cool, short growing climate, like the vast array of greens and veggies, fresh chevre, herbs, and grains. Alongside the old-fashioned means of preparation are new interpretations and adaptations from chefs, farmers, and others, while sidebars give a nod to the area’s old traditions. Amusing anecdotes and culinary traditions are also included, as well as information about the region’s food products and local beers, wines, and even meade.
Synopsis
More than 100 recipes, both old and new, celebrating the regional foods of the Blue Ridge Mountains.
Synopsis
Americas legendary Blue Ridge Mountain region is known for its rich history and culture and, not least, its traditional cuisine. But much of whats cooking there is new: From the southern edge of North Carolina up to central Virginia, the Farm to Table movement is thriving, and so—once again—are small farms and artisanal food providers. Caring about where food comes from, how it is grown, and how it is prepared, they have transformed the culinary scene for newcomers and old-timers alike.
The New Blue Ridge Cookbook takes a fresh look at local, seasonal foods and honors efforts of sustainability, as well as the areas rich culinary history. It presents new approaches by chefs, farmers, and others in the know. Recipes include: Blackberry Cobbler * Sweet Potato Pancakes * Smoked Mushrooms with Creamy Polenta
Heirloom Tomato and Zucchini Tart * Roasted Beets and Chevre in Puff Pastry * Venison Tenderloin with Elderberry Sauce * Cocoa-Rubbed Pork * Apple Stack Cake * Lavender Apple Galette * Buckwheat Pound Cake
About the Author
Elizabeth Wiegand is the author of The Outer Banks Cookbook (ThreeForks), and her articles on food, travel, and design have appeared in the Washington Post, Southern Living, and Our State: North Carolina. A member of the Southern Foodways Alliance, she maintains a blog at carolinafoodie.blogspot.com.
Table of Contents
Introduction(1) Season by Season(2) Drinks(3) Appetizers(4) Artisanal, Local Cheese(5) Salads(6) Vegetables(7) Grains, Breads, and Honey(8) Trout(9) Meats(10) DessertsAppendices: Farmers' Markets and Sources of Artisanal Foods