SMOKEHOUSE HAM, SPOON BREAD, & SCUPPERNONG WINE: THE FOLKLORE AND ART OF SOUTHERN APPALACHIAN COOKING by Joseph E Dabney. This is a big book that preserves a hearty slice of southern Appalachian culture through delicious recipes, photos, anecdotes and stories. It tells about hog killing and smokehouses, lye hominy and gathering wild greens, about ramps, cushaws, leather britches, and much more. Winner of the James Beard Foundation "Cookbook of the Year." 494 pages, softcover.
