Celebrating Southern Appalachian Food: recipes and stories from mountain kitchens by Jim Casada and Tipper Pressley
This is a great collection of recipes and stories around Appalachian food. The co-authors are both experts in the field of Appalachian food and both offer several personal stories of how their families used these ingredients and recipes in their lifetimes. There are 27 chapters that each focus on a type of food - sometimes an ingredient and sometimes a meal or preparation method - like Corn and Cornmeal, Root Crops, Wild Fruit, and Pickles for some examples. They also include glossary of Appalachian food terms at the beginning of the book so that some of the recipe titles or ingredients make sense. There were a few recipes I'd like to try and overall this is a well-rounded book that celebrates the food and culture of Appalachia.
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