Mountain country cooking
Subtitle: a gathering of the best recipes from the Smokies to the Blue Ridge
By: Mark F. Sohn ; with a foreword by John Egerton.
Edition: 1st ed.
Publisher: St. Martin's Press
Published: 1996
Place of publication: New York
Language: eng
Number of pages: 364
Subjects: Cookery, American; Cookery -- Appalachian Region, Southern
Notes: Includes bibliographical references (p. 354-358) and index.