In this Book

Appalachian Home Cooking
summary
Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia’s food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best.

Table of Contents

  1. Cover
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  1. Appalachian Home Cooking
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  1. Title
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  1. Copyright
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  1. Contents
  2. pp. vii-viii
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  1. Foreword
  2. pp. ix-x
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  1. Preface
  2. pp. xi-xiv
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  1. Acknowledgments
  2. pp. xv-xvii
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  1. Map of Appalachia
  2. pp. xviii-xviii
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  1. Part One: Appalachian Foodways
  2. pp. 1-2
  1. Food Origins: Regional and Cultural Roots
  2. pp. 3-23
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  1. Breakfast Traditions: Biscuits, Gravy, Apples, and Grits
  2. pp. 24-38
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  1. Vegetable Delights: Green Beans, Cushaw, and Chow Chow
  2. pp. 39-55
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  1. Dinner Side Dishes: Macaroni and Cheese, Cornbread Salad, and Fall Greens
  2. pp. 56-68
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  1. Farm Starches and School Lunches: Soup Beans, Potatoes, and Slick Runner Dumplings
  2. pp. 69-86
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  1. Corn: Gritted Corn, Cornbread, and Custard Corn Pudding
  2. pp. 87-106
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  1. Herbs and Game: Dry Land Fish, Greens, and Wild Game
  2. pp. 107-121
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  1. Homeplace Meats: Chicken, Pork, and Lamb
  2. pp. 122-140
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  1. Sweets, Fruit, and Nuts: Apples, Peaches,and Pecans
  2. pp. 160-162
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  1. Sweet Endings: Pies, Cakes, and Candy [Includes Image Plates]
  2. pp. 163-174
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  1. Part Two: Appalachian Food
  2. pp. 175-180
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  1. Breads
  2. pp. 181-187
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  1. Sauces
  2. pp. 188-193
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  1. Salads and Soups
  2. pp. 194-204
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  1. Vegetables
  2. pp. 205-219
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  1. Starchy Vegetables: Corn, Beans, and Potatoes
  2. pp. 220-232
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  1. Main Dishes
  2. pp. 233-241
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  1. Meats and Fish
  2. pp. 242-256
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  1. Pies and Cakes
  2. pp. 257-270
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  1. Desserts, Candy, and Tea
  2. pp. 271-284
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  1. Festivals and Events
  2. pp. 285-292
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  1. Foods, Terms, and Expressions
  2. pp. 293-302
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  1. Mail-Order Sources
  2. pp. 303-318
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  1. Bibliography
  2. pp. 319-330
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  1. About the Author
  2. pp. 331-332
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  1. Index
  2. pp. 333-345
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