Appalachian Cooking: New & Traditional Recipes

by John Tullock

Overview

More than 100 recipes from Southern Appalachia's culinary renaissance

The southern Appalachian Mountains are rich with produce, including wild ramps, corn, berries, and black walnuts. Drawing from these natural resources and fusing traditions of Native Americans and Scots-Irish settlers, the people of the region have developed a unique way of cooking. These foodways run in John Tullock’s blood. As a child growing up on an East Tennessee farm, Tullock helped his grandmother make biscuits and can pickles, and walked to town with his grandfather to trade fresh eggs for coffee. In Appalachian Cooking, he shares these memories and recipes passed down over generations, as well as modern takes on classic dishes. Recipes include:

• Sweet Onion Upside-Down Corn Bread
• Fried Green Tomatoes
• Skillet Braised Pork Chops
• Blackberry Crumble  

Vibrant watercolor illustrations throughout remind us that beautiful produce is often the best culinary inspiration.

Product Details

ISBN-13:	9781682681008
Publisher:	Countryman Press, The
Publication date:	03/20/2018
Pages:	224
Product dimensions:	7.50(w) x 8.90(h) x 1.00(d)

About the Author

John Tullock teaches classes on food gardening for the University of Tennessee Gardens and gives presentations throughout East Tennessee. He is the author of numerous books including Appalachian Cooking, Succulents at Home, and Pay Dirt: How to Make $10,000 a Year from Your Backyard Garden. He lives in Knoxville, Tennessee.

Table of Contents

Introduction ix

What You Will Find in this Book xxiii

Chapter 1 Putting By 1

Chapter 2 The Three Sisters 33

Chapter 3 Taters, Maters, and More 71

Chapter 4 Field, Forest, and Stream 101

Chapter 5 Sweet Thangs 147

Chapter 6 Too Good to Leave Out 169

Sources 183

Further Reading 185

Index 187