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About the Book

Beyond the Book

<SPAN STYLE= "" >The Foxfire Book of Appalachian Cookery</SPAN>

352 pp., 8 x 9, 100 illus.

The Foxfire Book of Appalachian Cookery


More than simply a cookbook, The Foxfire Book of Appalachian Cookery combines unpretentious, delectable recipes with the wit and wisdom of those who have prepared and eaten such foods for generations. Drawn from the wealth of material gathered by Foxfire students, this engaging volume evokes the foodways of a southern Appalachian community.

Illustrated with photographs of the kitchens, people, and foods of Appalachia, this captivating collection contains more than 500 recipes. A sampling of favorites includes rhubarb cobbler, sassafras tea, fried quail, Brunswick stew, angel flake biscuits, seven-day cole slaw, and lime pickles. The book also explains traditional methods of preparing and preserving food, including directions for making homemade yeast, curing pork, 'gritting' corn, canning foods, cooking with a wood stove or fireplace, and preparing wild game.

Originally published in 1984, the cookbook earned high praise from both food editors and folklorists. It returns with its bounty of practical information and personal recollections as an outstanding record of a folk heritage.

About the Author

Linda Garland Page, one of the original Foxfire students, is former director of the Foxfire Press. Recognized as one of America's foremost educators, Eliot Wigginton founded the Foxfire program in Rabun Gap, Georgia.


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