More than Moonshine: Appalachian Recipes and Recollections
- ISBN-10
- 082297133X
- ISBN-13
- 9780822971337
- Category
- Cooking
- Pages
- 232
- Language
- English
- Published
- 2014-08-27
- Publisher
- University of Pittsburgh Press
- Author
- Sidney Saylor Farr
Description
Sydney Saylor Farr is a woman who knows Appalachia well. Born on Stoney Fork in southeastern Kentucky, she has lived much of her life close to the mountains, among people whose roots are deep in the soil and who pass on to their children a love for the land, a strong sense of belonging and of place. Mountain food and how it is cooked is very much a part of this sense of place. Ask any displaced Appalachians what they miss most and they will probably talk about soup beans, country ham, and homemade buscuits. They may also remember the kitchens at home, the warmth from the wood-burning stove, the smell of coffee, and the family gathered around the kitchen table to eat and talk. More than Moonshine is both a cookbook and a narrative that recounts the way of life of southern Appalachia from the 1940s to 1983. The women of Stoney Fork rarely had cash to spend, so they depended upon the free products of nature - their cookery used every nutritious, edible thing they could scour from the gardens and hillsides. These survival skills are recounted in the pages of More than Moonshine, with instructions for making moonshine whiskey, for fixing baked groundhog with sweet potatoes, for making turnip kraut, craklin’ bread, egg pie, apple stackcake, and other traditional dishes. More than Moonshine is more than a cookbook. It evokes a way of life in the mid-twentieth century not unlike that of pioneer days.
Get the book
Other editions
-
- 1983-06-30
- 236 pages
- Paperback
- University of Pittsburgh Pre
Similar books
-
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -...
By Andrew Dornenburg, Karen PageHe also started an educational wine program for staff and created the restaurant's first wine pairing menus. www.theinnatlittlewashington.com Kathy Casey is the chef-owner of Kathy Casey Food Studios in Seattle.
-
The Mighty Gastropolis: Portland: A Journey Through the Center of America's New Food Revolution
By Karen Brooks, Gideon Bosker, Teri GelberGIBSON. EVOE. A perfectionist conquers the seasons with a grill pan and a make-do playbook. Imagine you've wandered into a cooking show, but the audience is just you. Standing in what looks like a dorm room decorated by Sur La Table, ...
-
Onion Delights Cookbook: A Collection of Onion Recipes
By Karen Jean Matsko HoodGibson. Martini. Martinis are not only excellent, but also sophisticated. Ingredients: 6 parts gin or vodka 1 part dry vermouth 3 cocktail onions Directions: 1. Shake or stir gin (or vodka) and vermouth with ice. 2.
-
Bill Neal's Southern Cooking
By Bill Neal... 153; in calas, 175 Roanoke Island, N.C., 74 Roux, 12, 13, 16, 17, 84, 85 S St. Cecilia Punch, 189 St. Charles Hotel, 183 Salad: wilted, 133; composed, 135; potato, 135; tomato aspic, 140; cucumbers and onions, 141 Salisbury, ...
-
Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods
By Karen SolomonFood preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home.
-
Culinary Artistry
By Andrew Dornenburg, Karen PageA lot of it was food that would ordinarily be a hard - sell on an à la carte menu . It was sort of funky food that people practically fell over — they were so impressed with it . But if we had put some of these dishes on our menu — like ...
-
The Wine Bible
By Karen MacNeilWineries of all types , sizes , and levels of quality buy and sell wines in bulk . Some sell all of their production that way . Most large producers buy significant amounts of bulk wines from other wineries and then BLEND , bottle , and ...
-
The Gourmet Butcher's Guide to Meat: How to Source it Ethically, Cut it Professionally, and Prepare it Properly (with CD)
By Cole WardA comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
-
Fête Accompli!: The Ultimate Guide to Creative Entertaining
By Karen Robinovitz, Lara Shriftman, Elizabeth HarrisonTwo hip event planners team up to present a guide to throwing a fabulous party, offering insider tricks, fashionable tips, and clever strategies on choosing a creative theme, finding the perfect location, designing memorable invitations and ...
-
Fête Accompli! Workbook: The Ultimate Party Planning Guide
By Karen Robinovitz, Lara Shriftman, Elizabeth HarrisonThere's a complete resource guide in the back, not to mention savvy tips from Puff Daddy, Russell Simmons, Lara Flynn Boyle, David Copperfield, Hugh Jackman, and Donald Trump.