"Appalachia on the Table" started with a gift. When author Erica Abrams Locklear mother passed along a cookbook made and assembled by her grandmother, she expected to find recipes for apple stack cake, leather britches, pickled watermelon, or other “traditional” mountain recipes, Instead, it was filled with recipes for devil’s food cake with coconut icing, grape catsup, and fig pickles. Some even relied on mass-produced food products like Bisquick.
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