Eating Appalachia Rediscovering Regional American Flavors
|Format:||Kindle Book 2015 2015|
|Adobe EPUB ebook|
|Availability:||Available from OverDrive 1 of 1 copy|
Summary"Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with these delectable flavors. Eating Appalachia looks at the uniquely flavorful foods that are native to the region--including pawpaws, American persimmons, ramps, hickory nuts, and elk, among others--with 23 mouthwatering recipes and 45 color photographs. The book also profiles the food festivals including the Pawpaw Festival in Albany, Ohio; the Feast of the Ramson in Richmond, West Virginia; and Elk Night at Jenny Wiley State Park in Prestonburg, Kentucky. There are recipes for every ingredient: Pawpaw Panna Cotta, Chianti Braised Elk Stew, Pan-Fried Squirrel with Squirrel Gravy, Persimmon-Hickory Nut Bread, and Wild Ginger Poached Pears. Nordahl also discusses some of the larger agribusiness, governmental agency, and ecological issues that prevent these wild, and arguably tastier, foods from reaching our table.".
Local foods Appalachian Region
Cooking Appalachian Region
Cooking & Food
Appalachian Region Social life and customs.
|Publisher|| Chicago :Chicago Review Press2015
Mode of access: World Wide Web.
Format: Adobe EPUB eBook
Format: Adobe PDF eBook
Format: Kindle Book
Format: OverDrive Read
Requires Adobe Digital Editions or Adobe Digital Editions or Amazon Kindle
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