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 -- including a thriving Farm to Table movement and increasingly established Slow Food conviviums.  That philosophy - of caring about where food comes from, how it is grown, and how it is prepared - 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.  With over 100 recipes showcasing such traditional foods as apples, candy roasters, and ramps, the book presents new approaches by chefs, farmers, and others in the know - while also sharing amusing anecdotes and culinary traditions, as well as information about the region’s artisanal food products, local beers, and wines.

WHAT THE PRESS HAS TO SAY:    click here

From METRO:  With a farmer’s daughter’s sensitivity, Wiegand researched the book by traveling the area, talking to farmers and chefs about the products they grow and use in these recipes. Wiegand’s enthusiasm shines through in the engaging background stories preceding each dish.

Check out the discussion on Tomato Pies in THE BOSTON GLOBE  click here

Appearance on Roanoke’s Blue Ridge Today show : click here

        and for cooking demo click here  


The New Blue Ridge Cookbook