The New Blue Ridge Cookbook: Authentic Recipes from Virginia's Highlands to North Carolina's Mountains

America's Blue Ridge Mountain region is known for its rich history and culture and, not least, its traditional cuisine. But much of what's cooking there is new: From the southern edge of North Carolina up to central Virginia, the Farm to Table movement is thriving, and so-once again-are small farms and artisanal food providers.  Caring about where food comes from, how it is grown, and how it is prepared, they have transformed the culinary scene for newcomers and old-timers alike.

Written by Elizabeth Weigand, 283 pages, ISBN: 978-0-7627-5547-9