America's legendary Blue Ridge Mountain region is known for its rich history and culture and, not least, its traditional cuisine. But much of what's cooking there is new: From the southern edge of North Carolina up to central Virginia, the Farm to Table movement is thriving, and söonce again¿are small farms and artisanal food providers. Caring about where food comes from, how it is grown, and how it is prepared, they have transformed the culinary scene for newcomers and old-timers alike. The New Blue Ridge Cookbook takes a fresh look at local, seasonal foods and honors efforts of sustainability, as well as the area's rich culinary history. It presents new approaches by chefs, farmers, and others in the know. Recipes include: Blackberry Cobbler * Sweet Potato Pancakes * Smoked Mushrooms with Creamy Polenta Heirloom Tomato and Zucchini Tart * Roasted Beets and Chevre in Puff Pastry * Venison Tenderloin with Elderberry Sauce * Cocoa-Rubbed Pork * Apple Stack Cake * Lavender Apple Galette * Buckwheat Pound Cake

Introduction(1) Season by Season(2) Drinks(3) Appetizers(4) Artisanal, Local Cheese(5) Salads(6) Vegetables(7) Grains, Breads, and Honey(8) Trout(9) Meats(10) DessertsAppendices: Farmers' Markets and Sources of Artisanal Foods