Eating Appalachia: Rediscovering Regional American Flavors

If you've ever said "I'm so hungry I could eat a small mountainous region," then this book is for you. With pawpaws, ramps, hickory nuts, American persimmons, and elk, not to mention the ultimate dish of Appalachia: Pan-Fried Squirrel with Squirrel Gravy. Author Darrin Nordahl also writes on the business, governmental, and ecological issues that affect local food sources. (This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)