Introduction -- Glossary of Southern Appalachian food terms -- Makin's from corn and cornmeal : the soul of Appalachian cooking -- Cathead biscuits, biscuit bread and more wonders from wheat -- Fancy doins' : other breads and baked goods -- Pork : the main meat of Appalachia -- Preacher bird -- Beef -- Meat from nature's larder -- Fish -- You've got to have gravy -- Spring vegetables -- The bounty of summer -- The matchless tomato -- Root crops -- Fall and winter vegetables -- Vegetables and other foods from the wild -- Domestic fruits -- Fruits from the wild -- Melons -- Berries : homegrown and from nature -- Dried foods -- Pickles -- Jellies, jams and fruit butters -- Cakes -- Pies and cobblers -- Cookies, bars and other sweets -- Candy, syrups and special treats -- To quench one's thirst.
Summary:
Southern Appalachia has a rich culinary tradition. Generations of "passed down" recipes offer glimpses into a culture that has long been defined, in considerable measure, by its food. Take a journey of pure delight through this highland homeland with stories of celebrations, Sunday dinners and ordinary suppers. The narrative material and scores of recipes offered share a deep love of place and a devotion to this distinctive cuisine. The end result is a tempting invitation, in the vernacular of the region, to "pull up a chair and take nourishment." Authors Jim Casada and Tipper Pressley, both natives of the region, are seasoned veterans in sharing the culinary delights of the southern highlands.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.