More than a collection of recipes, this essential cookbook is truly a comprehensive history of Appalachian culture. Sprinkled with bits of scripture, quotes, tales, and food lore, you'll learn about hog-killing, making lye hominy, moonshine, ramps, wine-making, and perhaps most importantly, you'll learn about the people themselves. Topics such as souse meat, greens and cornbread, mountain beans, wild game, gravies, wild grapes, relishes, and sorghum syrup are covered extensively with recipes and detailed background.

Many of the mountain foods and traditions have become nearly obsolete, but with books like this they will never be forgotten. Whether you seek the foods and dishes of your memories or enjoy learning about mountain traditions and culture, you'll find this book as entertaining to read as it is useful in the kitchen. It is one of the very best food lore/cookbooks of its kind, and one you'll treasure.