From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated anew in this revised edition of "The Foxfire Book of Appalachian Cookery." First published in 1984, this classic combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who've cooked Appalachian food for generations. It now includes a passionate foreword from celebrity chef Sean Brock, while was deeply influenced by its lessons.

 

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