Mountain country cooking : a gathering of the best recipes from the Smokies to the Blue Ridge / Mark F. Sohn ; with a foreword by John Egerton.

Bibliographic Details
Uniform Title:William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways.
Main Author: Sohn, Mark F. (Author)
Other Authors: Egerton, John (writer of foreword.)
Language:English
Published: New York : St. Martin's Press, 1996.
Edition:First edition.
Series:William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways.
Subjects:
Cooking, American.
Cooking > Appalachian Region, Southern.
Cooking.
Southern Appalachian Region.
Cookbooks.
Genre:
Cookbooks.
Local Note:
MSU: Gift of William G. Lockwood and Yvonne R. Lockwood.
MSU: In dust jacket.
Physical Description:xix, 364 pages : illustrations ; 24 cm
Format: Book
Contents:
  • Mountain country breakfasts
  • Breads: corn bread, dumplings, biscuits, and rolls
  • Salads and vegetables: beans, cushaw, turnips, and poke
  • Starches: sweet potatoes, white potatoes, corn, and beans
  • Soups and casseroles
  • Country meats: pork, chicken, and beef
  • Fish and wild game
  • Desserts: delights, cobblers, apples, pawpaws, sassafras, and pecans
  • More desserts: cakes, pies, cookies, and candy
  • Hospitality extras: relish, pickles, sweet sauces, and snacks
  • Beverages: cider, coffee, and cocoa.