Bibliograph

Eating Appalachia, rediscovering regional American flavors, Darrin Nordahl

Type

Label

Eating Appalachia, rediscovering regional American flavors, Darrin Nordahl

Language

eng

Index

no index present

Literary Form

non fiction

Main title

Eating Appalachia

Nature of contents

dictionaries

Responsibility statement

Darrin Nordahl

Sub title

rediscovering regional American flavors

Summary

Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with these delectable flavors. Eating Appalachia looks at the uniquely flavorful foods that are native to the region-including pawpaws, American persimmons, ramps, hickory nuts, and elk, among others-with 23 mouthwatering recipes and 45 color photographs. The book also profiles the food festivals including the Pawpaw Festival in Albany, Ohio; the Feast of the Ramson in Richmond, West Virginia; and Elk Night at Jenny Wiley State Park in Prestonburg, Kentucky. There are recipes for every ingredient: Pawpaw Panna Cotta, Chianti Braised Elk Stew, Pan-Fried Squirrel with Squirrel Gravy, Persimmon-Hickory Nut Bread, and Wild Ginger Poached Pears. Nordahl also discusses some of the larger agribusiness, governmental agency, and ecological issues that prevent these wild, and arguably tastier, foods from reaching our table

Target audience

adult

Classification