The new Blue Ridge cookbook : authentic recipes from Virginia's highlands to North Carolina's Mountains

More than 100 recipes, both old and new, celebrating the regional foods of the Blue Ridge Mountains.;Blue Ridge cuisine : mountains of flavor -- Breakfast and brunch -- Beverages -- Appetizers -- Soups and stews -- Salads and vinaigrettes -- Vegetables -- Pasta, pesto, pizza, and polenta -- Mountain trout -- Meats -- Breads -- Desserts.

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.

publishers Weekly

freelance Food Writer Elizabeth Wiegand (the Outer Banks Cookbook) Turns Her Attention To North Carolina's Famed Blue Ridge Mountains For This Unique Collection Of Old And New Local Specialties. After A Short History Of The Region, Wiegand Offers Recipes For Starting Off The Day With Sweet Potato Pancakes, Homemade Chicken Sausage, Or Mountain Pie, A Regional Favorite From Blacksburg, Virginia That's A Riff On Traditional Blueberry Cobbler Topped With Fruit Instead Of Streusel. Wild Mushroom Rugelach Is A Savory Twist On A Sweet Favorite, And Green Goddess Chevre Dressing, Chicken Soup With Wild Ramps, And Grilled Apple Ginger Trout Fillets Are Inspired. An Amiable And Enthusiastic Host, Wiegand Guides Readers Through The Region, Offering Advice On Berry Picking (remember That Bears And Field Mice Also Like Blueberries, And Snakes Like The Mice), A Short History Of Moonshine, And Getting The Most Out Of A Country Ham. Though She Occasionally Gets A Little Too Local, Dishes Such As A Simple, Yet Pitch-perfect Chicken Fried Steak, Applejack And Cider-brined Pork Chops, And The Sophisticated Grilled New York Strip With Bourbon Onions, Swiss Chard And Confit Potatoes Bring Redemption. Photos.
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America's legendary Blue Ridge Mountain & nbsp;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. & nbsp; 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 & nbsp;area's rich culinary history. & nbsp;With some 100 recipes showcasing such traditional foods as & nbsp;apples, candy roasters, and ramps, the book presents new approaches by chefs, farmers, and others in the knowwhile also sharing amusing & nbsp;anecdotes and culinary traditions, as well as information about the region's artisanal food products and local beers and wines 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 current and up to date: 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 area's rich culinary history. It [resents new approaches by chefs, farmers, and others in the know