Arts & Culture

The New Blue Ridge Cookbook by Elizabeth Wiegand

  • By Suzanne Capehart

The New Blue Ridge Cookbook

Understanding that cooking is a rich process involving more than ingredients and recipes, Elizabeth Wiegand delves into the heart of Blue Ridge culture with her newest culinary achievement. A rendezvous of Southern tradition with the modern efforts of the farm-to-table movement, sustainability, and “locavore” consumers, Wiegand’s cookbook introduces sumptuous flavors with such recipes as heirloom-tomato-and-zucchini tart, lavender apple galette, and venison tenderloin with elderberry sauce.

Globe Pequot Press. 2010, 288 pages, paperback, $18.95. Available at local bookstores.

This entry was posted in Archives, Arts & Culture, August 2010, Books, Food, Recipes and tagged . Bookmark the permalink.

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