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The Foxfire Book of Appalachian Cookery Review
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Anyone who has derived pleasure from reading the Foxfire series over the years will also want to buy this one. It follows the general Foxfire format, specialized for cooking. It will be of particular value for those young people interested in cooking. As becomes apparent, cooking in this country used to be quite different from what we consider it now. For most Americans, by the end of WW II kitchens had been transformed by the addition of running water and gas/electric powered appliances. My grandparents didn't get electricity in their rural location until 1948. Before then, there was a kerosene-powered refrigerator, gasoline-powered washer, and wood stove. It took longer for many in the Appalachian region, and 'old' cooking methods continued to be used. Fixing chicken, for example, meant killing and plucking, not going to the grocery store!
History always becomes more immediate when it can be related to 'real' people. The characters in this book come to life with the sensitive narration, and only grow in depth with re-reading.
I've tried some of the recipes in this book, especially those related to baking. All have worked well. Mere recipes, though, can't communicate the commitment and love that these people have given to their efforts.
This is a great book to read, and a good pathway to cooking methods of our ancestors. Comprehensive, and an excellent buy!
The Foxfire Book of Appalachian Cookery Overview
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