• ISBN13: 9781439255230
• Binding: Paperback
• Subject: N/A
• Publisher: Booksurge Publishing
• Publisher Imprint: Booksurge Publishing
• Publication Date: October 15, 2009
• Pages: 220
• Original Price: USD 24.99
• Language: English
• Edition: N/A
• Item Weight: 391 grams
• BISAC Subject(s): Methods / General

This is a cookbook and documenty of Appalachian food. It is a unique blend of the recipes brought by settlers and the native people-Cajun, French, German, Scots, escaped slaves and Cherokee. This cuisine is a merging of all of the cultures from the people that settled in the mountains. It is born of fresh ingredients, wild plants and game. It fed small farmers with little ground, which might support an essential pig, and maybe a cow. They hunted a great deal and gathered what was wild and grew other crops, notably corn.The mountaineers were cash poor but masters of self sufficiency. They farmed what the mountain land would support and made the best of it. Mountain cooking is not "Southern." It is truly, "Mountain Food." It is, quite simply "Soul Food." Some recipes are very old others more recent. But these are all dishes you can find today on tables throughout Appalachia.

Bonnie Marie Morris is an avid wild food forager and herbalist who has lived in the Tennessee Appalachian Mountains for over 20 years. Her interest in wild food began at a very early age when listening to her father talk about the wild greens that his family used to eat when he was a child. She has taught classes in wild herb identification, wilderness survival, and enjoys life living on a mountain in East Tennessee. At home you can usually find her in the kitchen cooking up a new wild food recipe to try out on her friends, or in the woods hunting, fishing and exploring new and exciting places in the surrounding forest. Friends fondly call her Bearcat because they say she's as wild as the woods she explores. Alan Hall is a talented cook and naturalist. He is the author of The Wild Food Trailguide, a guide to edible plants. Hall grew up at the Northern end of Appalachia and has long had an interest in the mountains. Over the years, he has eaten and learned to cook the simple but unique food of the mountain people from New York to the Deep South. He has collected many recipes. Because his father was a botanist and naturalist, he took to rural life and learned plant lore. Now retired from a career as a journalist, today Hall's interests include Appalachia, cooking with fresh ingredients, and sustainable living.