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

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

by Elizabeth Wiegand
     
 
More than 100 recipes, both old and new, celebrating the regional foods of the Blue Ridge Mountains.

Overview

More than 100 recipes, both old and new, celebrating the regional foods of the Blue Ridge Mountains.

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.
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Product Details

ISBN-13:
9780762755479
Publisher:
Rowman & Littlefield Publishers, Inc.
Publication date:
04/23/2010
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, 2nd edition (Globe Pequot) and a freelance writer whose articles on food, travel, and design have appeared in local and national publications. She has interviewed many of the nation’s top chefs, was chair of the local chapter of the American Institute of Wine and Food, and is a member of the Southern Foodways Alliance and Culinary Historians of the Piedmont, NC. She maintains a blog at http://carolinafoodie.blogspot.com.
Wiegand, a farmer’s daughter and North Carolina native, grew up on land her family had farmed since before the Civil War, and learned Southern cooking and foodways under her grandmother’s tutelage. Now the mother of three grown daughters herself, Wiegand has been cooking and exploring throughout North Carolina for decades, but she has also traveled and eaten her way through France, the Caribbean, Central America, and all over the United States. Behind every good bite of food is a good story, she believes, and that’s why she enjoys talking to groups about Southern foods and teaching cooking classes She lives in Raleigh, North Carolina.

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