Book
Mountain country cooking : a gathering of the best recipes from the Smokies to the Blue Ridge / Mark F. Sohn ; with a foreword by John Egerton.
Record details
- ISBN: 0312146825
- Physical Description: xix, 364 p. : ill. ; 24 cm.
- Edition: 1st ed.
- Publisher: New York : St. Martin's Press, c1996.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references (p. 354-358) and index. |
Search for related items by subject
| Subject: | Cooking, American Cooking > Appalachian Region, Southern. |
Available copies
- 1 of 1 copy available at Kenton County.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Covington Branch | K 641.5975 S682m 1996 (Text) | 33126005793942 | KY Nonfiction | Available | - |
- Library Journal Reviews : LJ Reviews 1997 February
Sohn's unusual book offers a guided tour to the food of Appalachia, from Maryland to Georgia. It is not, as he points out, Southern cooking but a separate though related cuisine from the "deep valleys, small farms, and rugged people" of this mountain chain. Corn and potatoes, nuts and beans, pork, tomatoes, and apples are all staples, with sorghum used for sweetening. Recipes include Corn Sticks and Slick Dumplings, Bacon-Potato Soup, and Sorghum Pie. But this is not just a cookbook, for there are stories and anecdotes, lengthy discussions of recipe origins, history and lore, and more. A book that will be as much fun to browse through as to cook from, this is recommended for most collections. Copyright 1998 Library Journal Reviews