When a mysterious (though familiar looking . . . ) stranger arrives on Deep Creek, he immediately encounters a vast cadre of characters that includes earnest mountaineers, a murderous land baron, a family of treacherous ne'er-do-wells, a beautiful botanist, a Cherokee Indian chief, and a witch. A search for hidden treasures leads a community to erupt into violence while the hero comes to realize that what he truly seeks may be more animal than mineral"--Publisher description.

Perfect for those who enjoy good ole' down-home Southern cookin'! You can find backwoods country fare that has remained unchanged through the years like Polk Greens, Turnip Greens, Hog Jowls, Homemade Sausage Gravy, or Cured Country Ham and Tenderloin.

A malignant secret could turn her mountain sanctuary into their tomb. Books of the Kindling, Book 1 DEA agent Nick McKenzie is sure magic exists-a dangerous drug called Smoky Mountain Magic that's wreaking havoc on the streets of Atlanta. He's also sure that locating and eliminating the source could mean his death. When he arrives undercover on Woodruff Mountain, the beautiful owner's anxious attempts to scare him off tell him something's afoot, and it's not her secret patch of a rare, ancient species of ginseng. As her dream of seeking medicinal plants in the Amazon fades into the distance, Grace Woodruff struggles to come to terms with an inherited magical gift she didn't want, and searches desperately for the meaning behind her late grandfather's final, cryptic message. The last thing she needs underfoot is a handsome, enigmatic writer recovering from a recent illness. Until an accidental touch unleashes a stunning mystical force and Grace senses the wrath of a malicious blight at the heart of the mountain. Now she must choose between her need to hide her gift from the world...and her desire to save Nick's life. Warning: This book contains a fiery redhead whose magic cannot be contained and a handsome DEA agent whose final case might give him a second chance at life.

Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. The foods of Appalachia are the medium for the history of a creative culture and a proud people. This is the story of pigs and chickens, corn and beans, and apples and peaches as they reflect the culture that has grown from the region’s topography, climate, and soil. Sohn unfolds the ways of a table that blends Native American, Eastern European, Scotch–Irish, black, and Hispanic influences to become something new—and uniquely American. Sohn shows how food traditions in Appalachia have developed over two centuries from dinner on the grounds, church picnics, school lunches, and family reunions as he celebrates regional signatures such as dumplings, moonshine, and country ham. Food and folkways go hand in hand as he examines wild plants, cast-iron cookware, and the nature of the Appalachian homeplace. Appalachian Home Cooking celebrates mountain food at its best. In addition to a thorough discussion of Appalachian food history and culture, Sohn offers over eighty classic recipes, as well as mail-order sources, information on Appalachian food festivals, photographs, poetry, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and a list of the top 100 Appalachian foods.