The New Blue Ridge Cookbook: Authentic Recipes from Virginia's Highlands to North Carolina's Mountains

Overview


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 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...
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2010-04-23 New 0762755474 NEW! ! ! Publisher overstock. Tracking is not available for orders shipped outside of the United States. If you would like to track your domestic ... order please be sure to select the Priority/Expedited Shipping option. Read more Show Less

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Overview


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 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 area’s 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
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Editorial Reviews

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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • ISBN-13: 9780762755479
  • Publisher: Globe Pequot Press
  • Publication date: 4/23/2010
  • Pages: 304
  • Product dimensions: 8.40 (w) x 7.90 (h) x 0.80 (d)

Meet 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. 

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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) Desserts
Appendices: Farmers' Markets and Sources of Artisanal Foods
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