Table of contents for Appalachian home cooking : history, culture, and recipes / Mark F. Sohn.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

Map of Appalachia
Part One: Appalachian Foodways
Chapter 1. Food Origins: Regional and Cultural Roots
The Most Common Appalachian Foods
Traditional Appalachian Meals and Seasonal Menus
Comparing Appalachian and Southern Food
The British Connection
Native American Food History: Hunting, Gathering, and Modern Feasts
The Appalachian Frontier: History, Attitudes, Tools, and Food
The Appalachian Frontier: European Settlement
Industrial Period: Steel, Logging, and Ethnic Foods
Post-Modern Appalachia: Packaged, Haute, and Hispanic Foods
Chapter 2. Breakfast Traditions: Biscuits, Gravy, Apples, and Grits
Biscuits: A Common Mountain Treasure
Mountain Gravies: Sausage, Chocolate, and Tomato
Breakfast Side Dishes: Fried Apples and Grits
Traditional Coffee Preparations
Chapter 3. Vegetable Delights: Green Beans, Cushaw, and Chow Chow
Green Beans: Shellies, Shuckies, and White Half-Runners
Shuck Beans for Intense Flavor
Striped Monsters: Cushaw Squash
Preserving: Salting, Canning, Fermenting, and Making Cheese
Pickles and Relish: Chow Chow and Beets
Chapter 4. Dinner Side Dishes: Macaroni and Cheese, Cornbread Salad, and Fall Greens
Food for the Spirit: Dinner on the Grounds
Appalachian Community Cookbooks
Fall Greens, Rape, and Country Ham
Wilted Greens and Killed Lettuce
Chapter 5. Farm Starches and School Lunches: Soup Beans, Potatoes, and Slick Runner
Dry Beans, Pintos, and Soup Beans
One-Room Schools and School Lunches
Irish Potatoes and Sweet Potatoes
Chicken, Dumplings, and Slick Runners; Dough Balls, Slicks, and Slickers
Chapter 6. Corn: Gritted Corn, Cornbread, and Custard Corn Pudding
Corn, Cornpone, and Cornshucks
Cast-Iron Cookware: Cauldrons, Firedogs, and Spiders
More Corn: Moonshine or Skull Cracker, White Lighting, Mountain Dew
Chapter 7. Herbs and Game: Dry Land Fish, Greens, and Wild Game
Dry-Land Fish: Mountain Morels
Poke: Green Stems, Purple Rain, Spring Potherb
Wild Greens: Free for the Pickers
Wild Game and Fish
Chapter 8. Homeplace Meats: Chicken, Pork, and Lamb
Mountain Farms and the Homeplace
Yardbirds: Homeplace Chickens
Mountain Dairy: Milk, Sour Milk, Butter, and Sweet Buttermilk Pie
Pork, Cracklings, and Country Ham
Mountain Sheep and Lamb
Chapter 9. Sweets, Fruit, and Nuts: Apples, Peaches, and Pecans
Mountain Sweets: Honey and Sorghum
Domestic Fruit and Wild Grapes
Mountain Icon: Apple Stack Cakes
More Than a Memory: Papaws
Forest Nuts: Walnuts, Butternuts, and Pecans
Chapter 10. Sweet Endings: Pies, Cakes, and Candy
Pies of Every Description
Cake History: Native American and Ethnic Traditions
Pound Cakes: Smooth and Full
Scripture Cake: Another Butter Cake
Bourbon Balls, Peanut Brittle, Sea Foam, and Toffee
Part Two: Appalachian Food
Photos of Appalachian food
Baking Powder Biscuits
Sweet Potato Biscuits
Simple Cornbread
Mountain Country Cornbread
Jalapeño Cornbread
White Sausage Gravy
Tomato Gravy
Blue Cheese Dressing
Chocolate Gravy
Hot Sorghum Syrup
Oven Apple Butter
Salads and Soups
Deviled Eggs
Killed Lettuce
Potherb Salad with Hot Vinaigrette
Cornbread Salad
Appalachian Pork Salad
Winter Vegetable Soup
Butternut Squash and Potato Soup
Bacon Potato Soup
Boiled Fall Greens
Fried Apples
Green Beans with Bacon
Green Beans with Hot Black Walnut Vinaigrette
Shuck Beans
Cushaw Casserole
Puréed Butternut Squash
Broccoli Casserole
Fancy Poke Sallet
Fried Ramps
Fried Dry Land Fish with Spring Onions
Chow Chow
Spiced Pickled Beets
Starchy Vegetables: Corn, Beans, and Potatoes
Custard Corn Pudding
Corn Relish
Fancy Cheese Grits Casserole
Soup Beans
Bean Patties
Pinto Bean Chili
Fried Potatoes
New Potatoes and Gravy
Fancy Potato Casserole
Sweet Potato Casserole
Sweet Potatoes and Apples
Main Dishes
Saucy Macaroni and Cheese
Stuffed Bell Peppers
Stuffed Cabbage Rolls
Soup Beans: U.S. Senate Bean Soup
Irish Stew
Wild Game Stew
Dutch Oven Chicken Dinner with Gravy
Meats and Fish
Fried Trout
Parmesan Chicken Bites
Oven-Fried Bacon-Wrapped Chicken Thighs
Mountain Dumplings: Slick Runners
Chicken and Dumplings
Fried Chicken
Chicken Cream Gravy
Fried Bacon
Breaded Pork Chops
Ham Biscuits and Country Ham Spread
Country-Style Barbecued Ribs
Grilled Lamb Chops
Pies and Cakes
Sweet Potato Pie
Buttermilk Pie
Chocolate Chip Pecan Pie
Gingerbread Patties with Light Butter Cream Frosting
Buttermilk Pound Cake
Scripture Cake
Fresh Apple Cake with Black Walnuts
Dried Apple Stack Cake
Desserts and Candy
Pawpaw Custard
Banana Pudding
Bread Pudding
Peach Cobbler
Apple Crisp
Boiled Custard
Peanut Brittle
Bourbon Balls
Cream Praline Fudge
Peanut Butter Fudge
Sweet Tea
Festivals and Events
Glossary of Foods, Terms, and Expressions
Mail-Order Sources
About the Author
List of Photographs
Mark F. Sohn, Photographer
Kieffer Pears
Cast-Iron Cookware
Cast-Iron Skillets
Cushaw Squash
Shucky Beans
Tomatoes and Peppers
Poke and Poke Sallet
Sausage Gravy
Fried Trout with a Baked Potato
Deviled Eggs
Cabbage Rolls
Green Beans
Ham and Sweet Potato Casserole
Indoor Pork Barbecue
Chow Chow, Cornbread, and Soup Beans
Oven-Fried Chicken Thighs
Skillet-Fried Potatoes
Scripture Cake
Buttermilk Pie
Fresh Apple Cake
Apple Crisp
Stack Cakes
Bourbon Balls and Peanut Brittle
Canned Green Beans, Baby Sweet Corn, and Tomato Juice

Library of Congress Subject Headings for this publication:

Cookery, American.
Cookery -- Appalachian Region, Southern.