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The Art Of Cooking In Hickory North Carolina

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The Art Of Cooking In Hickory North Carolina

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Author :
language : en
Publisher:
Release Date :

The Art Of Cooking In Hickory North Carolina written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.

The Art Of Cooking In The North Country

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Author : Catholic Daughters of the Americas
language : en
Publisher:
Release Date : 1964

The Art Of Cooking In The North Country written by Catholic Daughters of the Americas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1964 with Cooking, American categories.

The Art Of Cooking

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Author : Three Arts Club of Homeland
language : en
Publisher:
Release Date : 1976

The Art Of Cooking written by Three Arts Club of Homeland and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Cooking categories.

Appalachian Home Cooking

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Author : Mark Sohn
language : en
Publisher: University Press of Kentucky
Release Date : 2005-10-28

Appalachian Home Cooking written by Mark Sohn and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-10-28 with Cooking categories.

Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. The foods of Appalachia are the medium for the history of a creative culture and a proud people. This is the story of pigs and chickens, corn and beans, and apples and peaches as they reflect the culture that has grown from the region’s topography, climate, and soil. Sohn unfolds the ways of a table that blends Native American, Eastern European, Scotch–Irish, black, and Hispanic influences to become something new—and uniquely American. Sohn shows how food traditions in Appalachia have developed over two centuries from dinner on the grounds, church picnics, school lunches, and family reunions as he celebrates regional signatures such as dumplings, moonshine, and country ham. Food and folkways go hand in hand as he examines wild plants, cast-iron cookware, and the nature of the Appalachian homeplace. Appalachian Home Cooking celebrates mountain food at its best. In addition to a thorough discussion of Appalachian food history and culture, Sohn offers over eighty classic recipes, as well as mail-order sources, information on Appalachian food festivals, photographs, poetry, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and a list of the top 100 Appalachian foods.

The Art Of Cooking

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Author : Klotz Flower Farm (Bowling Green, Ohio)
language : en
Publisher:
Release Date : 195?

The Art Of Cooking written by Klotz Flower Farm (Bowling Green, Ohio) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 195? with Cooking, American categories.

Holy Smoke

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Author : John Shelton Reed
language : en
Publisher: Univ of North Carolina Press
Release Date : 2009-11-30

Holy Smoke written by John Shelton Reed and has been published by Univ of North Carolina Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-30 with Cooking categories.

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.