From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984—one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia—the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations. A tremendous resource for all interested in the region's culinary culture, it is now reimagined with today's heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire's extensive archives while maintaining all the reminiscences and sharp humor of the amazing people originally interviewed. Appalachian-born chef Sean Brock contributes a passionate foreword to this edition, witnessing to the book's spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the book's original creation and this revision. They invite you to join Foxfire for the first time or once again for a journey into the delicious world of wild foods, traditional favorites, and tastes found only in Southern Appalachia.
|Publisher:||The University of North Carolina Press|
|Edition description:||Revised Edition|
|Product dimensions:||7.90(w) x 8.80(h) x 0.60(d)|
About the Author
T. J. Smith, executive director of The Foxfire Fund, Inc., holds a Ph.D. in folklore from the University of Louisiana–Lafayette. Sean Brock, founder of Husk restaurant in Charleston, will be opening a new restaurant dedicated to Appalachian cooking—Audrey, in Nashville. He is featured in Chef's Table on Netflix.
What People are Saying About This
If you're wondering what came before the Noma Guide to Fermentation. . . . Open-hearth cooking. Zero-waste preservation. Nose-to-tail butchery. There are any number of new guides to these hot topics from pedigreed, of-the-moment chefs—but before you buy those, you should read this year's beautiful reissue of the 1982 cult classic The Foxfire Book of Appalachian Cooking. Put together by a small-but-mighty non-profit dedicated to preserving traditional Appalachian foodways, its recipes, essays, and black-and-white photos serve as a humbling reminder that before certain techniques were buzzwords, they were a means of survival for resourceful people in rural America—and, indeed, all over the world."—Bon Appetit