From an Italian kitchen in Pennsylvania to a soda shop in South Carolina, "Buttermilk and Bible Burgers" traverses Appalachia to pay tribute to the people who feed us. Author Fred W. Sauceman describes the common bond of breaking beans, the dignity of the barbecue pit, the nobility of the black-iron skillet, and the transformative power of a glass of Tennessee buttermilk. Recipes span from Kentucky banana croquettes to trout caviar in the mountains of North Carolina. This is a paperback book.