Elizabeth Wiegand is the author of The Outer Banks Cookbook, 2nd edition (Globe Pequot) and a freelance writer whose articles on food, travel, and design have appeared in local and national publications. She has interviewed many of the nation’s top chefs, was chair of the local chapter of the American Institute of Wine and Food, and is a member of the Southern Foodways Alliance and Culinary Historians of the Piedmont, NC. She maintains a blog at http://carolinafoodie.blogspot.com. Wiegand, a farmer’s daughter and North Carolina native, grew up on land her family had farmed since before the Civil War, and learned Southern cooking and foodways under her grandmother’s tutelage. Now the mother of three grown daughters herself, Wiegand has been cooking and exploring throughout North Carolina for decades, but she has also traveled and eaten her way through France, the Caribbean, Central America, and all over the United States. Behind every good bite of food is a good story, she believes, and that’s why she enjoys talking to groups about Southern foods and teaching cooking classes She lives in Raleigh, North Carolina.
Innehållsförteckning
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
