The Foxfire book of Appalachian cookery / edited by T.J. Smith ; with a new foreword by Sean Brock.
| Other author | Smith, T. J., 1977- editor. |
| Other author | Brock, Sean, writer of preface. |
| Format | Book |
| Edition | Revised edition. |
| Publication | Chapel Hill : The University of North Carolina Press, [2019] |
| Description | xii, 234 pages ; 24 cm |
| Subjects |
| Contents | The hearth -- The garden -- The springhouse -- The pasture -- The smokehouse -- The woods -- The river -- The gristmill -- The syrup shed -- The table. |
| Abstract | "The book, which became a tremendous resource for novices and experts alike with interests in the region's culinary culture, has now been reorganized and revised with today's heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition includes new documentation, photographs, and recipes drawn from Foxfire's extensive archive of Southern Appalachian traditions while maintaining the sharp reminiscences and humor of the amazing people who were interviewed for the original volume all those years ago"-- Provided by publisher. |
| General note | Includes index. |
| Genre/form | Cookbooks. |
| Genre/form | Cookbooks. |
| LCCN | 2019008135 |
| ISBN | 9781469654614 (cloth ; alk. paper) |
| ISBN | 146965461X |
| ISBN | 9781469647548 (pbk. ; alk. paper) |
| ISBN | 1469647540 |
| ISBN | (ebook) |