Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia
With authenticity, and with great love for the traditions of the area, Aller offers recipes that speak of tradition, as well as newer recipes in the ever-changing landscape of cuisine. --In Mamas Kitchen, May 24, 2010As soon as I opened Cider Beans, Wild Greens and Dandelion Jelly Recipes of Southern Appalachia by Joan Aller I knew it was full of recipes that I had to cook this summer. ... And make no mistake; these recipes are a chef's take on country food. Aller's recipes are fine-tuned with a simple elegance.  --DolceDolce, May 21, 2010Fortunately, for all foodies and lovers of hearty food that feeds both body and soul, Joan Aller unearths a mother lode of southern Appalachian sustenance for "Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia" --Appalachain News, May 19, 2010"Joan Aller is an artist by profession and fearless by nature. No soon had she painted her mailbox than she was off, photographing barns and bridges and learning the ways of her new neighbors. That led quickly to food -- and five years of research. At the end, she had gorgeous photographs of Southern Appalachia, luscious photographs of Southern food, and 8,000 pages of recipes and history. The good news is that Ms. Aller and her editors put her work on a diet. The result is a 212-page book that was extravagantly handsome until my wife and I started dog-earing the pages. Silly us -- we want to cook almost everything here." --Huffington Post, June 24, 2010"Joan Aller's "Cider Beans, Wild Greens and Dandelion Jelly" tackles the foods of southern Appalachia with credit to the native and immigrant cultures that spawned them."  --Associated Press,"Joan Aller's cookbook Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia reminds me of the way my grandparents cooked when I was coming up." ... So, if you're looking for a nice introduction to Southern cuisine, or Southern Appalachia cuisine in particular, with all the history and folklore that goes along with it, then this book is for you."  --Project Foodie, July 10, 2010