Author Description

Appalachian Kentucky Cooking and More is about old fashioned food from the Mountains of Harlan County, Kentucky and more. For those who love good country cooking, this book is definitely appetizing for them. And for those who love eating off the land, this book is for them. Growing up in the heart of those beautiful mountains, we had no cookbooks. We depended on recipes being handed down from generation to generation. A pinch of this and a pinch of that is how cooking was taught. The excitement of cooking foods grown from the rich soil of those beautiful mountains, brought hungry mouths to the table, and leaving them satisfied. As my daddy always said, "You have to have something that sticks to your ribs." We learned how to make every kind of dumpling imaginable, and dipped every smidgen of bread when eating. I remember being invited to dinner in Florida after I left home and kept sitting at the table until someone asked if something was wrong. I said "I was waiting for the bread." With that three people got up and brought me a huge plate of white bread stacked up. We never had a meal without bread, mostly biscuits or cornbread, but it was new to me to be served food without bread. I learned the art of bread making, reaching out much farther from the biscuits and cornbread, to creating sour dough recipes to die for. And when you have company, everyone congregates to the kitchen. The smells bring you there, but the wonder of wonders is serving foods that will be talked about and make you want more.