The Foxfire Book of Appalachian Cookery
Regional Memorabilia and RecipesBook - 1984
Traditional recipes for soups, salads, fish, poultry, game, pork, beef, sauces, vegetables, breads, desserts, and preserves, are accompanied by descriptions of old-time cooking techniques
From the critics
QuotesAdd a Quote
Addie Norton: "Pick a mess of green beans from the garden. String and break them into one and a half to two inch pieces. Wash them thoroughly afterwards. Put bacon or streaked pork meat for seasoning in a pot. Add the beans and add water to cover the beans. Cook until the beans are tender. You may want to add more water along to keep the beans from burning, but you want to have most of the water cooked out when they are done."
Arizona Dickerson: " My mother always cooked her beans in an iron pot on the fireplace. They're not good if you don't cook them down to the grease. A lot of people don't know how to cook beans. They leave water in them. I cook mine down to the grease, but not burned."
Age SuitabilityAdd Age Suitability
There are no age suitabilities for this title yet.
SummaryAdd a Summary
There are no summaries for this title yet.
There are no notices for this title yet.