New Blue Ridge Cookbook

Authentic Recipes from Virginia’s Highlands to North Carolina's Mountains

Book Description

America's legendary 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—including a thriving Farm to Table movement and increasingly established Slow Food communities. Such movements' philosophies—caring about where food comes from, how it is grown, and how it is prepared—have transformed the culinary scene for newcomers and old-timers alike.

The region is thus ripe for The New Blue Ridge Cookbook, which takes a fresh look at local, seasonal foods and honors efforts of sustainability, as well as the area's rich culinary history. With some 100 recipes showcasing such traditional foods as apples, candy roasters, and ramps, the book presents new approaches by chefs, farmers, and others in the know—while also sharing amusing anecdotes and culinary traditions, as well as information about the region's artisanal food products and local beers and wines.

About Wiegand, Elizabeth

Elizabeth Wiegand is the author of The Outer Banks Cookbook (Three Forks, 2008) and a freelance writer whose articles on food, travel, and design have appeared in The Washington Post, Southern Living, Our State, NC Signature, Relaxation, Meridian, Taste Full, and other publications. She has interviewed many of the nation's top chefs, was chair of the local chapter of the American Institute of Wine and Food, and is a member of the Southern Foodways Alliance. She maintains a blog at
Wiegand, a farmer's daughter and North Carolina native, grew up on land her family had farmed since before the Civil War, and learned Southern cooking and foodways under her grandmother's tutelage. Now the mother of three grown daughters herself, Wiegand has been cooking and exploring throughout North Carolina for 35 years, but she has also traveled and eaten her way through France, the Caribbean, Central America, and all over the United States. She has attended seminars for food writers across the country, led many cooking classes, and indulged in seminars at LaVerenne and other culinary schools in France.
She lives in Raleigh, North Carolina.