What do you think?
Mountain Cooking
cloth over boards; sewn binding. 372 pp; illustrated; 2 pounds; indexed.
"... it captures the authentic soul of a region through storied recipes. Parris, a longtime columnist for the Asheville Citizen-Times, was a born storyteller, and his work remains vital reading for anyone interested in the food and folkways of Appalachia. Read Parris’ short, anecdotal essays on cat-head biscuits and sawmill gravy, moonshine, apples, and poke sallet, then turn to the back recipes to learn the old-time secrets and lost arts of mountain cooking." -- From the Test Kitchen
"... it captures the authentic soul of a region through storied recipes. Parris, a longtime columnist for the Asheville Citizen-Times, was a born storyteller, and his work remains vital reading for anyone interested in the food and folkways of Appalachia. Read Parris’ short, anecdotal essays on cat-head biscuits and sawmill gravy, moonshine, apples, and poke sallet, then turn to the back recipes to learn the old-time secrets and lost arts of mountain cooking." -- From the Test Kitchen
Hardcover
Published January 1, 1979
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
No one has reviewed this book yet.