The Foxfire book of Appalachian cookery / edited by Linda Garland Page & Eliot Wigginton.
Over 500 recipes. Shows how to prepare meals cooked in a fireplace or using wood-burning stoves. Instructions are given on traditional methods of making cider, drying and salting meat, and cheese-making. Discusses how to cook raccoon, possum, squirrel, rabbit, deer, and turtle. Includes anecdotes.
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| Language: | English |
| Published: |
Chapel Hill, N.C. :
University of North Carolina Press,
1992.
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| Local Note: |
MSU: Gift of Donna Dixon McDaniel. |
| Binding Information: |
Perfect bound. |
| Physical Description: | xx, 327 pages : illustrations ; 23 cm |
| Format: | Book |