|"The New Blue Ridge Cookbook "includes approximately 100 recipes showcasing traditional seasonal foods like apples, candy roasters, and ramps, as well as those recently adapted to the region''s cool, short growing climate, like the vast array of greens and veggies, fresh chevre, herbs, and grains. Alongside the old-fashioned means of preparation are new interpretations and adaptations from chefs, farmers, and others, while sidebars give a nod to the area''s old traditions. Amusing anecdotes and culinary traditions are also included, as well as information about the region''s food products and local beers, wines, and even meade.|
From the Publisher:
America's legendary Blue Ridge Mountain region is known for its rich history and culture and, not least, its traditional cuisine. But much of what's cooking there is new-including a thriving Farm to Table movement and increasingly established Slow Food communities. Such movements' philosophies-caring about where food comes from, how it is grown, and how it is prepared-have transformed the culinary scene for newcomers and old-timers alike.
The region is thus ripe for The New Blue Ridge Cookbook, which takes a fresh look at local, seasonal foods and honors efforts of sustainability, as well as the area's rich culinary history. With some 100 recipes showcasing such traditional foods as apples, candy roasters, and ramps, the book presents new approaches by chefs, farmers, and others in the know-while also sharing amusing anecdotes and culinary traditions, as well as information about the region's artisanal food products and local beers and wines.