Solid book. Mostly text with a few recipes throughout. The pie crust recipe with apple cider vinegar is the best pie dough I've ever made and will be my new go to.

Quite an enjoyable book. Will have to take it out again to really get into doing some of the recipes and really read the narrative from cover to cover. The Author has some interesting things to write about , just ran out of time to read it thoroughly , but what I did read was interesting. The illustrations are well done also .

This book just won the 2017 James Beard Foundation Media Award's Book of the Year as well as the American Cooking category award. This is the food I grew up eating, and I am delighted to see it gain national recognition.

I finally feel like I have adequate knowledge about the genesis of the slaw dog.

I checked this book out after a couple of people praised it and, to tell you the truth, some of these dishes looked quite un-delicious. But beauty is in the eye of the beholder and I grew up eating some suspect looking dishes, too. I soldiered through and found a few keepers- mainly things made of potato (rosti; kale potato cakes) but I'm most excited to attempt to make some rosebud capers to put in some clabber, which I will serve with my various potato pancakes! On another aspect, the photography that accompanies the text is enjoyable. I like photos of pigs, picninc tables, pickled strawberries, and such. It's not quite Foxfire 3 but a little more than White Trash Cooking (Mickler).