New Blue Ridge Cookbook (eBook)

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 carolinafoodie.blogspot.com. 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.

Introduction(1) Season by Season(2) Drinks(3) Appetizers(4) Artisanal, Local Cheese(5) Salads(6) Vegetables(7) Grains, Breads, and Honey(8) Trout(9) Meats(10) DessertsAppendices: Farmers' Markets and Sources of Artisanal Foods