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by Elizabeth Wiegand (Author)
More than 100 recipes, both old and new, celebrating the regional foods of the Blue Ridge Mountains.
Back Jacket
America's legendary Blue Ridge Mountain region is known for its rich history and culture and, not least, its traditional cuisine. But much of what's cooking there is new: From the southern edge of North Carolina up to central Virginia, the Farm to Table movement is thriving, and so--once again--are small farms and artisanal food providers. Caring about where food comes from, how it is grown, and how it is prepared, they have transformed the culinary scene for newcomers and old-timers alike. The New Blue Ridge Cookbook takes a fresh look at local, seasonal foods and honors efforts of sustainability, as well as the area's rich culinary history. It presents new approaches by chefs, farmers, and others in the know. Recipes include: Blackberry Cobbler * Sweet Potato Pancakes * Smoked Mushrooms with Creamy Polenta Heirloom Tomato and Zucchini Tart * Roasted Beets and Chevre in Puff Pastry * Venison Tenderloin with Elderberry Sauce * Cocoa-Rubbed Pork * Apple Stack Cake * Lavender Apple Galette * Buckwheat Pound Cake
Author Biography
Elizabeth Wiegand is the author of The Outer Banks Cookbook, 2nd edition (Globe Pequot) and a freelance writer whose articles on food, travel, and design have appeared in local and national publications. She has interviewed many of the nation's top chefs, was chair of the local chapter of the American Institute of Wine and Food, and is a member of the Southern Foodways Alliance and Culinary Historians of the Piedmont, NC. She maintains a blog at http: //carolinafoodie.blogspot.com.
Wiegand, a farmer's daughter and North Carolina native, grew up on land her family had farmed since before the Civil War, and learned Southern cooking and foodways under her grandmother's tutelage. Now the mother of three grown daughters herself, Wiegand has been cooking and exploring throughout North Carolina for decades, but she has also traveled and eaten her way through France, the Caribbean, Central America, and all over the United States. Behind every good bite of food is a good story, she believes, and that's why she enjoys talking to groups about Southern foods and teaching cooking classes She lives in Raleigh, North Carolina.
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Description
by Elizabeth Wiegand (Author)
More than 100 recipes, both old and new, celebrating the regional foods of the Blue Ridge Mountains.
Back Jacket
America's legendary Blue Ridge Mountain region is known for its rich history and culture and, not least, its traditional cuisine. But much of what's cooking there is new: From the southern edge of North Carolina up to central Virginia, the Farm to Table movement is thriving, and so--once again--are small farms and artisanal food providers. Caring about where food comes from, how it is grown, and how it is prepared, they have transformed the culinary scene for newcomers and old-timers alike. The New Blue Ridge Cookbook takes a fresh look at local, seasonal foods and honors efforts of sustainability, as well as the area's rich culinary history. It presents new approaches by chefs, farmers, and others in the know. Recipes include: Blackberry Cobbler * Sweet Potato Pancakes * Smoked Mushrooms with Creamy Polenta Heirloom Tomato and Zucchini Tart * Roasted Beets and Chevre in Puff Pastry * Venison Tenderloin with Elderberry Sauce * Cocoa-Rubbed Pork * Apple Stack Cake * Lavender Apple Galette * Buckwheat Pound Cake
Author Biography
Elizabeth Wiegand is the author of The Outer Banks Cookbook, 2nd edition (Globe Pequot) and a freelance writer whose articles on food, travel, and design have appeared in local and national publications. She has interviewed many of the nation's top chefs, was chair of the local chapter of the American Institute of Wine and Food, and is a member of the Southern Foodways Alliance and Culinary Historians of the Piedmont, NC. She maintains a blog at http: //carolinafoodie.blogspot.com.
Wiegand, a farmer's daughter and North Carolina native, grew up on land her family had farmed since before the Civil War, and learned Southern cooking and foodways under her grandmother's tutelage. Now the mother of three grown daughters herself, Wiegand has been cooking and exploring throughout North Carolina for decades, but she has also traveled and eaten her way through France, the Caribbean, Central America, and all over the United States. Behind every good bite of food is a good story, she believes, and that's why she enjoys talking to groups about Southern foods and teaching cooking classes She lives in Raleigh, North Carolina.
Shipping
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| Delivery | Estimated between and . Will usually ship within 1 business day. |
