Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia

Overview

There are very few books on southern Appalachian cooking. Cider Beans, Wild Greens, and Dandelion Jelly will be a beautiful keepsake for tourists and locals alike that preserves the food of the southern mountain people.

There are many cookbooks about Southern cooking, but precious few celebrate the southern Appalachian food that has sustained mountain folk past and present. Thankfully, we now have Joan E. Aller's Cider Beans, Wild Greens, and ...

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Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia

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Overview

There are very few books on southern Appalachian cooking. Cider Beans, Wild Greens, and Dandelion Jelly will be a beautiful keepsake for tourists and locals alike that preserves the food of the southern mountain people.

There are many cookbooks about Southern cooking, but precious few celebrate the southern Appalachian food that has sustained mountain folk past and present. Thankfully, we now have Joan E. Aller's Cider Beans, Wild Greens, and Dandelion Jelly.

Featuring more than 150 recipes for down-home, soul-satisfying dishes, Cider Beans, Wild Greens, and Dandelion Jelly is more than just a cookbook. Complete with passages on the history, places, and people of southern Appalachia, along with lush full-color photography of the food and scenery of the southern Appalachian Mountains, Cider Beans, Wild Greens, and Dandelion Jelly serves as both a cookbook and a guided tour of the local lore, traditions, and culture of this uniquely American region. 

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Editorial Reviews

Library Journal
Longtime resident of Southern Appalachia Aller has seen changes in the area since the community has become less isolated. To capture the traditional culture she loves she began writing down local recipes—word spread and suggestions came from all parts of the region. The cookbook has a cozy, friendly feel, as though a neighbor were guiding readers through the steps. Interspersed within the recipes are stories and sketches of the area. The recipes reflect the roots of Appalachia, which includes Native American, African, Melungeon (a people whose origins may include Muslims and Jews escaping the Inquisition in Spain and Portugal), and European cultures. Some of the recipes are reminiscent of Southern cooking (Okra Soup and Yam Cakes), while others are distinct to the region (German Bierocks and Melungeon Wedding Cake). All are accessible and easily prepared by most cooks.Verdict Considering recent interest in regional cooking, this book should be a hit with most foodies and cooks as well as with readers interested in Appalachia.—Ginny Wolter, Toledo-Lucas Cty. P.L.
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Product Details

  • ISBN-13: 9780740779589
  • Publisher: Andrews McMeel Publishing
  • Publication date: 6/1/2010
  • Pages: 224
  • Sales rank: 962,502
  • Product dimensions: 8.40 (w) x 9.10 (h) x 0.80 (d)

Meet the Author

When California native Joan E. Aller moved to the mountains of east Tennessee, she immediately felt like she had come home. Since moving there, Aller has dedicated herself to preserving the beauty, culture, and traditions of the region through her photography, painting, and writing, and by collecting the best recipes southern Appalachia has to offer.

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted July 5, 2010

    Not true to Appalachia...

    This woman may have listened to a lot of stories, done a lot of research and fallen in love with Appalachia but I've lived here all my life and I can tell you for sure, you'll find no traditional banana pancakes or "seafood" of any kind in true traditional Appalachian culture.
    I was very excited about a cookbook devoted to Appalachia but I laughed when I saw one of the first recipes in the book was from a bed and breakfast owned by a couple from Seattle! Appalachian cooking is about eating what you can find, hunt, grow and afford. Bananas and seafood are not in those categories. If you want true food from this era, find a ruritan auxiliary cookbook and it will serve you better - and try spending time in homes of country people, not in modern day settlers' B&Bs and diners!
    This does have pretty pictures though!

    4 out of 4 people found this review helpful.

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  • Posted October 22, 2010

    more from this reviewer

    A Treasure of a Cookbook

    As I made my way through 'Cider Beans, Wild Greens, and Dandelion Jelly' I was reminded of my paternal grandmother and the southern-style food I know she cooked. Southern Appalachia and the people who live there are in kind to Oklaholma City where my father came from, to the food and customs. Distant eastern cousins I'd venture to say. I found this book comforting in many ways. It is not a book of high cuisine; in fact I think I can correctly say it's all about low cuisine and that's a good thing. Author, Joan E. Aller, a transplant to southern Appalachia fell in love with the place once she was there. Wanting to preserve a lifestyle that she saw quickly changing she set about collecting the best recipes southern Appalachia had to offer by traveling around the area and gathering up recipes, stories and histories from the area's inns, hotels, bed and breakfasts, restaurants, taverns and cafes. The book is a lovely compendium of the simple yet hearty and heartwarming food of the region. Full of beautiful color photography and a written history of the region, this is a book to pick up and read often. Dishes like 'High Country Breakfast Casserole' served at The Buffalo Tavern Bed and Breakfast to 'Appalachian Cider Beans' (a personal favorite) come with an explanation, a story, before the recipe begins. To wit cider beans are traditionally served at the local gas station which become de facto social centers. Locals gather at the closest gas station, eat, and catch up on area news. The recipes I tested all worked just fine; they were straight-forward and easy to make. A few of my favorite dishes were the 'Pork Chops Southern-Style,' 'Corn Pone, Tennessee-Style,' 'Grilled Okra with Pine Nuts' and the 'Appalachian Cider Beans.' A fun chapter in the book is 'Beverages' where recipes for 'Southern Sweet Tea,' 'Mammy Williams's Dandelion Wine' and 'Southern Milk Punch' (vanilla ice cream and bourbon!) can be found. The final chapter is 'Country Store' and has recipes for pickles, relishes, jellies and jams. A whole lot of good southern cooking is delightfully packed into the pages of 'Cider Beans, Wild Greens, and Dandelion Jelly.' If you are looking for some good southern comfort food grab this book and start cooking. You won't be disappointed.

    1 out of 1 people found this review helpful.

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