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St. Martin's Press

MOUNTAIN COUNTRY COOKING by Mark F. Sohn 1st Edition-1st Printing ©1996

MOUNTAIN COUNTRY COOKING by Mark F. Sohn 1st Edition-1st Printing ©1996

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Mark F. Sohn's classic cook book, MOUNTAIN COUNTRY COOKING, was a James Beard Award nominee in 1997.  This first edition-first printing hardbound copy is in like-new condition with dust jacket intact.  

The book is not just a cookbook, but a guided tour to the food of Appalachia, from Maryland to Georgia.  The author points out that the cookbook is not "Southern cooking," but a related cuisine from the "deep valleys, small farms, and rugged people" of the Appalachian mountain chain.

Nearly three hundred delicious recipes are included in the book, including regional specialties like tomato dumplings, pinto bean pie, pawpaw cookies with black walnuts, country fried steak, corn sticks, sorghum pie and angel biscuits.   Additionally, the book is filled with stories and anecdotes, lengthy discussions of recipe origins, history and lore, and more.

The cookbook was released by St. Martin's Press November 1, 1996.  The book measures 7.8 x 1.2 x 9.2 inches.

  • 364 pages; ISBN-10: 031214682 and ISBN-13: 978-0312146825

About Author:

Mark Sohn, Ph.D. and Professor of Educational Psychology at Pikeville (Kentucky) College, retired, has worked as a foods author, recipe developer, newspaper columnist, cooking teacher, food stylist, and photographer. He served as the food and cooking editor for The Encyclopedia of Appalachia , published by the University of Tennessee Press in 2005. He has written about 20 articles on Appalachian food for six other encyclopedias including the Oxford Encyclopedia of American Food and Drink, Scribner’s Encyclopedia of Food, The West Virginia Encyclopedia, and The Encyclopedia of Southern Culture. He has written about 1200 published recipes and he produced and cooked for more than 450 cable-access television food shows. His 1996 book, Mountain Country Cooking: A Gathering of the Best Recipes from the Smokies to the Blue Ridge, was a 1997 James Beard Foundation nominee for Cook Book of the Year in the category Food of the Americas.

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