Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore & Art of Appalachian Cooking
by Joseph E. Dabney

Publisher:  Cumberland House Publishing
ISBN:  1581820046

In this huge and wonderful cookbook, Joseph Dabney has compiled the best of the treasured recipes of the Appalachian region. Many of the recipes are from very old and out of print cookbooks, while others come from well-known food historians, cookbook authors, cultural organizations, and individuals. Recipes include such favorites as Brunswick stews (one using the crock pot), stack cakes, baked puddings, sweet potato pones and casseroles, pickles and preserves, sawmill gravy, biscuits, homemade sausage, and syllabub.

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.

Diana Rattray, your Guide for Southern U.S. Cuisine