The Foxfire Book of Appalachian Cookery
Revised Edition
Edited by T. J. Smith
with a new foreword by Sean Brock
248 pp., 8 x 9, 19 drawings, 177 halftones
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Paperback ISBN: 978-1-4696-4754-8
Published: September 2019 -
Hardcover ISBN: 978-1-4696-5461-4
Published: September 2019 -
E-book PDF ISBN: 979-8-8908-5777-4
Published: August 2019 -
E-book EPUB ISBN: 978-1-4696-5410-2
Published: August 2019
Buy this Book
- Paperback $26.00
- Hardcover $42.50
- E-Book $18.99
Appalachian-born chef Sean Brock contributes a passionate foreword to this edition, witnessing to the book’s spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the book’s original creation and this revision. They invite you to join Foxfire for the first time or once again for a journey into the delicious world of wild foods, traditional favorites, and tastes found only in Southern Appalachia.
About the Authors
T.J. Smith, executive director of The Foxfire Fund, Inc., holds a Ph.D. in folklore from the University of Louisiana–Lafayette.
For more information about T. J. Smith, visit
the
Author
Page.
Sean Brock, founder of Husk restaurant in Charleston, will be opening a new restaurant dedicated to Appalachian cooking—Audrey, in Nashville. He is featured in Chef’s Table on Netflix.
For more information about Sean Brock, visit
the
Author
Page.
Reviews
“If you’re wondering what came before the Noma Guide to Fermentation. . . . Open-hearth cooking. Zero-waste preservation. Nose-to-tail butchery. There are any number of new guides to these hot topics from pedigreed, of-the-moment chefs—but before you buy those, you should read this year’s beautiful reissue of the 1982 cult classic The Foxfire Book of Appalachian Cooking. Put together by a small-but-mighty non-profit dedicated to preserving traditional Appalachian foodways, its recipes, essays, and black-and-white photos serve as a humbling reminder that before certain techniques were buzzwords, they were a means of survival for resourceful people in rural America—and, indeed, all over the world.”—Bon Appétit
“People who have been following the back-to-the-land food trends that have resurfaced in the past decade might find some of the recipes in [The Foxfire Book of Appalachian Cookery] familiar and focused around a simple, self-sufficient way of life. . . . Although foraging and using imperfect vegetables and local food are popular concepts today, they've been a way of life for generations in many cultures. Making charcuterie in-house has become a selling point for restaurants; Foxfire was one of the few books to describe how to make sausage from scratch.”—The Salt, NPR Books
“If you’re interested in real American cooking (not the media-hyped trend), spend time with the people in this wonderful book.”—Cuisine
“The book’s essays, interviews, and techniques draw out things you don’t realize about cooking until you do it. . . . The book digs into root cellars and spring houses, not as abstract bits of history but functioning food technologies.”—CHoW Line
"Every time I pick up The Foxfire Book of Appalachian Cookery I learn something new. . . . This book is important and will continue to be important long after we are gone."—Sean Brock
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