Cheese Soufflé

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Cheese Soufflé, from THE FOXFIRE BOOK OF APPALACHIAN COOKERY, REVISED EDITION. Copyright © 2019 by the Foxfire Fund, Inc. Used by permission of the University of North Carolina Press. www.uncpress.org

From springhouse to smokehouse, from hearth to garden, Southern Appalachian food ways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984—one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia—the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations.

A tremendous resource for all interested in the region’s culinary culture, it is now reimagined with today’s heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire’s extensive archives while maintaining all the reminiscences and sharp humour of the amazing people originally interviewed.

Appalachian-born chef Sean Brock contributes a passionate foreword to this edition, witnessing to the book’s spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the book’s original creation and this revision. They invite you to join Foxfire for the first time or once again for a journey into the delicious world of wild foods, traditional favourites, and tastes found only in Southern Appalachia.

T.J. Smith, executive director of The Foxfire Fund, Inc., holds a Ph.D. in folklore from the University of Louisiana-Lafayette. Sean Brock, founder of Husk restaurant in Charleston, will be opening a new restaurant dedicated to Appalachian cooking—Audrey, in Nashville. He is featured in Chef’s Table on Netflix.

The Foxfire Book of Appalachian Cookery

 

 

 

The Foxfire Book of Appalachian Cookery Revised Edition is available at Amazon.com and Indigo.

 

 

 

 


Cheese Soufflé

Margaret Norton

Yields 4 servings

 

3 eggs, separated

1⁄2 cup grated cheese

Salt and pepper to taste

To make the soufflé

Beat egg whites with an electric mixer until peaks are formed. Set aside. Mix together grated cheese and egg yolks. Add salt and pepper to taste. Fold the whites into the egg yolk mixture. Pour into a buttered baking dish and set the dish in a pan of cold water to keep the milk and egg mixture from burning. Bake at 350° F for 15 minutes.

From THE FOXFIRE BOOK OF APPALACHIAN COOKERY, REVISED EDITION. Copyright © 2019 by the Foxfire Fund, Inc. Used by permission of the University of North Carolina Press. www.uncpress.org

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