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Table of contents
As the "Los Angeles Herald Examiner" stated "this volume is as heartwarming as it is practical.
A chapter in the book is "Poultry and Wild Game Birds". In this section the book shows the basic method that can be used to dress most birds and it presents a variety of cooking methods for chickens and other game birds. I have fond memories of my Granny's chickens. She raised many varieties. I remember when she would select one and then prepare it for serving for dinner.
She always loved fried chicken the best and would serve it at many a dinner. She made some of the best fried chicken one could ever have. Everyone in the family loved her recipe. One of the cooks who was interviewed for this book put it so well, it was like my Granny talking about fried chicken: "My family likes fried chicken mighty good.
That's something I guess we've eaten more than any other one kind of meat.
Foxfire Book of Appalachian Cookery - honglinktalink.tk
Since we killed chickens, you know, we could have all we wanted to eat any time we wanted them. I guess we ate more fried chicken and gravy on mashed potatoes or rice than anything. That was about the most favorite.
Dutton, Inc. BelleBlackburn First Sergeant. I just ordered it! We have several of the Foxfire books. This one is superb. The Foxfire series is very, very good.
ISBN 13: 9780525483229
I've wondered why somebody hasn't done a similar one out here! It's different but rather eerily similar, white or Indian. Mountain people are mountain people everywhere!
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With nearly 9 million copies in print, The Foxfire Book and its eleven companion volumes stand memorial to the people and the vanishing culture of the Southern Appalachian Mountains, brought to life for readers through the words of those who were born, lived their lives, and passed away there—words collected by high school students who wanted to be a part of their community and preserve their heritage. All 12 volumes in the regular series are anthologies of Foxfire Magazine articles written by Rabun County high school students over the magazine's year history, usually expanded through follow-up interviews and other research.
You must log in or register to reply here. Support this site with a monthly or yearly subscription! Here, one hopes, is a harbinger of things to come: concrete horse sense, tactile memories, awareness of what goes into any ingredient before it ever gets to the kitchen.
Most of the recipes plainly belong to the era of modern appliances and store-bought staples, but they hark back in differing degree to the wood stoves, home-raised and locally ground grains, and home-butchered meat remembered by the contributors--people of just an age to recall, say, the impact of self-rising flour on biscuit-making.
Recipe directions are rock-bottom simple, definitely for the self-reliant cook with an idea of what crackling bread or green beans with pork are supposed to taste like. The lore that accompanies them is an invaluable record of real food produced by and for real people through their own skilled efforts: curing pork, cutting up turtles, parching coffee i.
Nobody is inclined to romanticize former drudgery, and there are mixed views on the merits of, say, wood stoves and open-kettle canning methods. Everyone, however, agrees that a lot of flavor vanished along with the black iron pot, and that the right varieties of beans for some things seem to have died out. Cook from this wonderful work if you like sweet potato cobbler, Brunswick stew, half-moon pies , or simply comb it for the irreplaceable insights to be found on any page.
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