Appalachian Cooking: New & Traditional Recipes honey/syrup or leave to "low and

or leave to "low and slow"

Winner of the James Beard Award for Best American Cookbook

dishes for a weekday meal or a multicourse feast

the most hard-earned quality of any individual

and she has twice been invited to participate in First Lady Michelle Obama's programs to raise a healthier generation of kids

Appalachian Cooking: New & Traditional Recipes honey/syrup or leave to "low andAuthor: John Tullock 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