| The Poetry of Possibility on a Farm in Tennessee |
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1 | (6) |
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| A Letter from the Innkeeper |
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7 | (12) |
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SUMMER John and His Beanstalks |
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19 | (1) |
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Pea Shell And Cheese Curd Salad |
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19 | (1) |
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Beet Carpaccio With Summer Chanterelles And Chives |
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20 | (3) |
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Oil-Poached Salmon With Radish Salad And Parsley Coulis |
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23 | (1) |
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24 | (9) |
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Barbecue: Pure and Simple |
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Sweet And Spicy Foothills Coleslaw |
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33 | (1) |
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33 | (1) |
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Mr. Feathers's Onion Rings |
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34 | (1) |
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34 | (2) |
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Peach-Glazed Baby Back Ribs |
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36 | (3) |
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39 | (1) |
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Barbecued Quail with Black-Eyed Pea Salad |
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40 | (3) |
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43 | (6) |
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Green Goddess Potato Salad with Gaden Radishes |
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49 | (4) |
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Kreis's Tennessee Fire-Fried Chicken |
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53 | (2) |
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Buttermilk-Brined Fried Chicken With Sage Sweet Tea-Brined Fried Chicken |
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55 | (1) |
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Smoky Mountain Skillet-Fried Chicken |
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56 | (1) |
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Chili-Cured, Batter-Fried Chicken |
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57 | (1) |
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White Chocolate Ice Cream Sandwiches |
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58 | (1) |
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Toasted White Chocolate Ice Cream |
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58 | (7) |
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Chilled Corn Soup with Garlic Custard |
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65 | (1) |
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Grilled Chili-Rubbed Rib Roast |
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66 | (3) |
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69 | (1) |
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69 | (1) |
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70 | (2) |
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72 | (21) |
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93 | (1) |
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94 | (1) |
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Roasted Bell Pepper Salad |
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94 | (2) |
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Eggplant Mousseline with Roasted Tomatoes |
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96 | (3) |
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99 | (8) |
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Bacon-Glazed Carrots on Wilted Romaine |
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107 | (2) |
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Buttered Quail with Pan-Roasted Hominy, Giblet, and Black Trumpet Ragout |
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109 | (1) |
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110 | (9) |
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119 | (2) |
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Coffee-Rubbed Duck Breast with Wine Marmalade |
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121 | (1) |
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121 | (1) |
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122 | (12) |
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Fathers Frying Turkeys With Sons |
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134 | (1) |
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135 | (1) |
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Roast Turkey with Corn Bread Stuffing and Gravy |
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136 | (2) |
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138 | (1) |
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Dried Cherry and Cranberry Sauce |
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138 | (1) |
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Beall Family Oyster Dressing |
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139 | (1) |
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140 | (1) |
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140 | (2) |
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142 | (1) |
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143 | (18) |
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WINTER Smoke and Fire, Sausage and Ham |
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A Cozy Company Meal For Winter |
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Tennessee Corn and Truffle Flan |
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161 | (1) |
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Country Ham-Wrapped Sturgeon with Fennel And Sun-Dried Tomato White Bean Ragout |
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162 | (3) |
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Roasted Pineapple Upside-Down Cake |
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165 | (4) |
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Butter Lettuce with Sheep's Milk Dressing |
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169 | (1) |
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Bourbon-Braised Pork Belly on Grits With Caramelized Onions |
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170 | (3) |
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173 | (2) |
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Raw Winter Vegetable Salad |
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175 | (1) |
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Poussin Roasted With Sumac-Ginger Butter |
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176 | (3) |
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179 | (1) |
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Baked Butterscotch Pudding |
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179 | (6) |
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185 | (2) |
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187 | (1) |
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188 | (1) |
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188 | (3) |
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191 | (8) |
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Short Ribs For A Long Winter Night |
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199 | (1) |
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Celery Root and Potato Puree |
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199 | (1) |
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Citrus Carpaccio With Chocolate-Covered Clementines |
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200 | (13) |
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SPRING An Appalachian Spring |
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213 | (1) |
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Oven-Baked Trout with Ramps and Morels |
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213 | (1) |
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Rhubarb Tart with Wild Raspberry Cream |
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214 | (9) |
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Ten-Hour Braised Lamb Neck with Wilted Creasy Greens and Crisp-Roasted Morels |
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223 | (1) |
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224 | (1) |
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Buttermilk Panna Cotta With Wild Strawberries |
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224 | (5) |
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Rye Whiskey-Cured Trout with Fresh and Pickled Fennel |
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229 | (1) |
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Smoky Mountain Ramp Risotto With Jack Daniel's |
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230 | (1) |
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231 | (4) |
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Asparagus and Country Ham Salad with Muscadine Vinaigrette |
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235 | (1) |
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Herb-Roasted Spring Chicken |
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236 | (1) |
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Warm Cafe-Au-Lait Sabayon with Creole Kisses |
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237 | (8) |
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Braised Rabbit with Dandelion Green Salad |
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245 | (1) |
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246 | (3) |
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Lemon Chess Pie With Opal Basil Syrup |
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249 | (2) |
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A Company Dinner For a Vernal Evening |
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Roasted Hen-of-The-Woods with Corn Pudding |
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251 | (1) |
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Fricassee of Rabbit in Mustard Cream |
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252 | (1) |
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253 | (1) |
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253 | (6) |
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Green Tomato Skillet Cake |
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259 | (1) |
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260 | (3) |
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Salad of Pea Tendrils With Wild Garlic Vinaigrette |
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263 | (1) |
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263 | (1) |
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Spiced Cupcakes with Browned-Butter Frosting |
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264 | (4) |
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268 | (1) |
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268 | (1) |
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269 | (1) |
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269 | (1) |
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270 | (1) |
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270 | (1) |
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271 | (1) |
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271 | (1) |
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Muscadine Grape Marmalade |
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272 | (1) |
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272 | (1) |
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273 | (1) |
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273 | (1) |
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274 | (1) |
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274 | (1) |
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275 | (1) |
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275 | (2) |
| Resources |
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277 | (4) |
| Acknowledgments |
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281 | (2) |
| Index |
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283 | |
