Tips on acquiring, setting up, operating, and maintaining a wood-burning stove are followed by recipes for breakfast foods, soups, stews, breads, main dishes, desserts, and other items

First published in 1972, The Foxfire Book was a surprise bestseller that brought Appalachia's philosophy of simple living to hundreds of thousands of readers. Whether you wanted to hunt game, bake the old-fashioned way, or learn the art of successful moonshining, The Foxfire Museum and Heritage Center had a contact who could teach you how with clear, step-by-step instructions. This classic debut volume of the acclaimed series covers a diverse array of crafts and practical skills, including log cabin building, hog dressing, basketmaking, cooking, fencemaking, crop planting, hunting, and moonshining, as well as a look at the history of local traditions like snake lore and faith healing.

This guide to using an outdoor oven “skillfully guides the reader” with photos, directions, and recipes for everything from pizza to poultry (Alice Waters). Andrea Mugnaini has spent over twenty years perfecting the craft of wood-fired cooking. A pioneer of the industry, she founded the first cooking school dedicated to wood-fired cooking—and her oven importing company has brought the Italian style of cooking and living to America. The Art of Wood-Fired Cooking begins with detailed instructional information on the ins and outs of the wood-burning oven. Mugnaini reveals the methods she has been teaching through her classes—and shares delicious recipes for pizzas, breads, fish, poultry, meats, vegetables, pastas, and desserts. Fire up the oven and enjoy: Butterflied Shrimp Zucchini Gratin with Tomatoes and Gruyere Tuscan-Style Pot Roast with Herbs and Chianti Focaccia with Onions and Thyme Limoncello Bread Pudding with Fresh Blackberries

For cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum interpreters and guides, culinary historians, historical re-enactors, campers, scouts, and home cooks interested in foodways and experimenting with new recipes and techniques. Hearthside Cooking contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides two sets of instructions, so dishes can be prepared over the open fire or using modern kitchen appliances. For novice hearthside cooks, Crump offers specific tips for proper hearth cooking, including fire construction, safety, tools, utensils, and methods. More than just a cookbook, Hearthside Cooking also includes information about the men and women who wrote the original recipes, which Crump discovered by scouring old Virginia cookbooks, hand-written receipt books, and other primary sources in archival collections. With this new edition, Crump includes additional information on African American foodways, how the Civil War affected traditional southern food customs, and the late-nineteenth-century transition from hearth to stove cooking. Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking.

From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984—one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia—the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations. A tremendous resource for all interested in the region's culinary culture, it is now reimagined with today's heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire's extensive archives while maintaining all the reminiscences and sharp humor of the amazing people originally interviewed. 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.

Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.