The southern Appalachian Mountains are rich with produce, including wild ramps, corn, berries, and black walnuts. Drawing from these natural resources and fusing traditions of Native Americans and Scots-Irish settlers, the people of the region have developed a unique way of cooking. These foodways run in John Tullock’s blood. As a child growing up on an East Tennessee farm, Tullock helped his grandmother make biscuits and can pickles, and walked to town with his grandfather to trade fresh eggs for coffee. In Appalachian Cooking, he shares these memories and recipes passed down over generations, as well as modern takes on classic dishes. Recipes include:

Sweet Onion Upside-Down Corn Bread
Fried Green Tomatoes
Skillet Braised Pork Chops
Blackberry Crumble  

Vibrant watercolor illustrations throughout remind us that beautiful produce is often the best culinary inspiration.