Food served in the Appalachian Mountains differs slightly
from other southern cuisine. Terrible travel conditions and poor roads limited most settlements to only foods that could be produced locally. Seafood, beyond the occasionally locally caught fish, was unheard of. Diets were almost
meatless, except for wild game, particularly during the
winter. Pigs were raised and the meat cured for later
consumption, but often the meat was used as a flavoring
instead of as the main course.
So cooking in the Deborean tradition was born in the
Smoky Mountains. This companion volume to the
Deborean Tradition cycle of books presents a plethora of delicious recipes bourne in that tradition; tried and true and some modernized dishes as well. There is something for everyone in these pages and the recipes will become your favorites. Enjoy!