Asheville Food: A History of High Country Cuisine

by Rick McDaniel

Asheville A History of High Country Cuisine  tells the story of how hippie farmers and visionary chefs came together to make Asheville a foodie's dream.The book is 128 pages of history, profiles of Asheville's hottest chefs, and the farmers who make all that awesome food possible.
Awesome food photography by Amy Kalyn Sims brings the innovative cuisine to life, and makes this book a must have for locals, tourists, food lovers and small farm animals alike.
 
Featured Chefs
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Genres: Food

128 pages, Paperback

First published August 19, 2013

Reviews

[Melissa · Rating 4 out of 5]

This was a nice little read about Asheville food. Touching on the farm-to-table aspect the city is known for, the prominent chefs, restaurants, farmers, and breweries (at least at the time of writing), it's a bit of Asheville culture all wrapped up for you.

Regrettably, this book was written over a decade ago, and as such, not quite as relevant as it used to be (only a few of the places mentioned in this book are still going). But it does capture the essence of Asheville food quite well, and gave some history on Biltmore that I didn't know before.

Review by M. Reynard 2023

[Donna Lahser · Rating 5 out of 5]

The farm to table movement can't be lauded enough and Asheville gets that, setting a great example for other communities to follow!