The New Blue Ridge Cookbook includes approximately 100 recipes showcasing traditional seasonal foods like apples, candy roasters, and ramps, as well as those recently adapted to the region’s cool, short growing climate, like the vast array of greens and veggies, fresh chevre, herbs, and grains. Alongside the old-fashioned means of preparation are new interpretations and adaptations from chefs, farmers, and others, while sidebars give a nod to the area’s old traditions. Amusing anecdotes and culinary traditions are also included, as well as information about the region’s food products and local beers, wines, and even meade.