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December 2006
Appalachian Home Cooking: History, Culture, and Recipes
by Mark F. Sohn

From the back cover of the 2005 trade paperback first edition:

Mark F. Sohn’s classic book Mountain Country Cooking was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia’s food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best.


Mark F. Sohn, Ph.D., a food historian, columnist, photographer, recipe developer, and Pikeville college professor, is the food editor for The Encyclopedia of Appalachia.



Appalachian Home Cooking is almost a textbook for the tastes I grew up with, evoking everything from poke salad to sulfur-bleached apples. Here, you learn the difference between ‘long sweetening’ (honey) and ‘short sweetening’ (sorghum). You learn why chicken fried in lard is so good, and why dandelion coffee is, well, not.”
—Rick Bragg

“What a treat this book is! Mark Sohn has made this East Tennesseean so homesick that I want to haul out my skillet and cook up a mess of ramps—or get on the web, check out Sohn’s mail-order sources, and order the ingredients for a good mountain meal.”
—John Shelton Reed, University of North Carolina at Chapel Hill

“As a serious student of American cultures, Mark Sohn has always paid close attention to what the people around him like to eat. And, as a serious cook since his boyhood, he has learned to prepare and enjoy the regional foods of whatever culture he shares. All of us who love the mountains, the South, regional culture, and this food will be forever in his debt.”
John Egerton, author of Southern Food: At Home, on the Road, in History
[the October 2003 bookclub@ket selection]


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