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Review

“Victuals promises to be the jewel in [Ronni Lundy’s] crown, setting the record straight about her native cuisine, too long dismissed as homogenized, and telling instead the real story of a cookery thrillingly formed at the crossings of African, European, and Native Nation traditions. Did we mention it comes with recipes?”--Oxford American"Each chapter of Victuals focuses on a tentpole of Appalachian cuisine; an ingredient or a tradition. Essays on each, along with 80 recipes, tell the story of this diverse mountain cuisine through the words of one of its biggest champions." -- Epicurious”Lundy is a warm and charming guide with a deep-seated love and respect for the region and its approach to cuisine. Fans of locally sourced foods and Southern cooking will find a lot to like here, as Lundy does a terrific job of showcasing Appalachia’s breadth and depth.” --Publishers Weekly “Perhaps the finest book ever about mountain food.” --The Bitter Southerner "Long after the plates are cleaned and the dishes washed, I’ll return to this book for the stories. Lundy on Appalachia is like Edna Lewis on Virginia... Her voice brims with grace and good humor. She is a marvel, and “Victuals” her masterpiece." --Wendell Brock, Atlanta Journal-Constitution "A loving portrait of Appalachian food, past and future"-- Epicurious"The recipes in Victuals are appealing enough to have begun making their way into my repertoire -- an August experiment with her dead-simple recipe for cornbread led to my eating a whole pan of it within 24 hours.  But it's the nuanced glimpse the book offers of Appalachia, both poor and rich, supportive and combative, that I imagine will stick with me." --National Geographic In her new book Victuals: An Applachian Journey, with Recipes -- you may pronounce it "vittles" -- the Asheville-based author tells the story of a region.  Her region.  The one she explored growing up and as an itinerant chronicler of Appalachian culture." --USA Today"Four thousand miles Lundy drove for her new book, gathering tales, recipes and anecdotes. It's a journey that comes alive in color far more vivid than those images you'll often see, the kind that paint Appalachia as a backwater monoculture." --USA Today"To call it a cookbook seems almost unfair. This is not just a collection of recipes or, as so many cookbooks these days are, a "branding opportunity" for an aspiring chef.  In Victuals -- which the book's cover makes clear is pronounced "viddles" -- Lundy has written a love letter to the foods, culture, and fortitude of Appalachian people." --Washington Post"Part reminiscence, part living history, Victuals (right on the book cover, Lundy stresses that the word is pronounced “vi-dls”) would be an important study of southern Appalachia even without the 80 recipes that illustrate the region’s culinary diversity." --Chicago Tribune"Victuals is a breathtaking work of literature that sneaks up on you, casts a spell, and corrects your misconceptions; it’s a cookbook less about cook and more book."--The A.V. Club 

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About the Author

Born in Corbin, Kentucky, RONNI LUNDY has long chronicled the people of the hillbilly diaspora as a journalist and cookbook author. She is the former restaurant reviewer and music critic for The Courier-Journal in Louisville, former editor of Louisville Magazine, and has contributed to many national magazines. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award. She has contributed to Eating Well,Gourmet, Bon Appétit, Esquire, and other magazines.

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Product details

Hardcover: 320 pages

Publisher: Clarkson Potter (August 30, 2016)

Language: English

ISBN-10: 080418674X

ISBN-13: 978-0804186742

Product Dimensions:

7.7 x 1.1 x 10.3 inches

Shipping Weight: 2.7 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

86 customer reviews

Amazon Best Sellers Rank:

#26,377 in Books (See Top 100 in Books)

“Say it the way my people have for centuries: vidls”.Victuals (vi-dls): food or provisions, typically as prepared for consumption. For many of us, the Appalachian victual is familiar unknown and largely associated with the Southern kitchen. Victuals (vi-dls) is a total-immersion into the foreign frontier of southern Appalachian Mountains. Safe to say, most readers are more familiar with Italian, French, and “Asian” cooking so what’s an author to do?Enter Ronni Lundy. Ronni is deeply rooted in the Appalachian South and exudes decades of knowledge. Like that comforting family-run restaurant on a road trip, the prefaces are intimate, soulful, and full of her-story. The sections are refreshingly rooted by ingredients (Roots and Seeds, Corn) and technique (Preserving, Husbandry). Each chapter opens with a wide-mouth introduction leading to byways of endless storytelling and recipes. It’s a treasure. And at the end of the road there’s a sense of familiarity with the unknown.Bring Victuals home where it belongs.I received this copy from the publisher for an honest review.

Oh the memories of childhood this book brings up! My mother grew up in the foothills of Appalachia in southeastern OH, and I spent many a weekend back home on the family farm. My grandfather was a forager and naturalist, and as a child I followed along after him seeking ramps and morels (I still know of a secret morel patch I've never shared with anyone there.)Reading these recipes takes me back along the years, from fried cornmeal mush to spiced pickled peaches (which were a holiday specialty), to my mom's kitchen and my grandfather's woodswalks. Such a treasure to read and own.

Here's a rock-solid example of that oft-overused phrase, An Instant Classic. The inspired Ms. Lundy grew up on this food, obviously still adores it, and brings a level of respect to the table here not often found in discussions of such cuisine. Like many other "poor foods," this cooking may spring from communities full of cooks lacking funds for "gourmet" ingredients, but it's full of imagination, heart and love. A preacher who drops in visiting unexpectedly around suppertime will never mean anyone leaves a country table with an empty belly. These cooks are past masters at making a delicious much from a precious little. And, finally, here's a book that can show a reader how to fix that fondly-remembered cornbread your grandma baked, so good for sopping up pot likker from her garden vegetables. Ms. Lundy's text here is a marvelous combination of forthright recipes, glowing memories of her own Kentucky childhood, and reminiscences gleaned from other Appalachian folk in her extensive travels through the mountains, tales still aglow with times long past. Asheville photographer Johnny Autry contributes wonderful shots, ranging from a gentle hillside basking in the sun, to spoonsful of chow-chow, that cabbage-and-pepper relish crowning many a bowl of soup beans. Whether you're an Appalachian native, still resident there or strayed, or someone never south of our Nation's Capital, this book holds plenty to intrigue, charm, and captivate you. Thanks, Ms. Lundy! And happy eatin', y'all!

I used to live in Appalachian Ohio and West Virginia. I was even paid for my services in food or was offered these wonderful victuals during my house calls. (I'm a physician.) I left the region back in 2005, and even though I now live in Alaska, I sorely do miss all my friends, acquaintances, and patients back there. When I finally got this book in the mail, I think I cried for a half hour while reading it. The recipes I ate made by hard-working folk who were so poor but proud to offer me a piece of their daily life's work. I was so honored. Thank you so much for preserving this often-ignored, rich cuisine. The best food, I say, is still the food of the peasants. (Just like my ancestors were!)

The GistWhat the cookbook is: A genuine, unpretentious journey through Appalachia by way of its history, food, and people.What the cookbook is not: A book only of traditional, old-fashioned recipes.Who this book is best suited for: A home cook who enjoys reading about and trying food (some traditional, some not) from different American regions.Three words to sum it up: A sincere homage.The ReviewRight off the bat, Ronni Lundy takes us on a journey through the Mountain South in her part travelogue, part cookbook. The book cover is lined with a hand-drawn road map. After thumbing through pages of journalistic style photos by Johnny Autry, Lundy invites us to join her on her road trip over passes and down hollers, riding shotgun with the promise of Nabs in the glove compartment.Though Lundy's writing sways between anthropological and autobiographical, she manages to do it well. Every chapter opens with a vignette about a traditional Appalachian food history (chapters include apples, sorghum, corn, beans, and preserving among others) and it shines a spotlight on the generations of people, then and now, who work(ed) to keep regional traditions alive. I use the word 'alive' loosely here.When speaking about Appalachian food culture's viability in her introduction, Lundy points out, "By the time a group of us assembled...in 2008 for an eleven-day celebration and seminar on southern Appalchian foodways, I knew we weren't talking about a dying anything."Lundy writes about the challenges Appalachian folks face, like living with the horrific effects of mountain top removal, and the triumphs, like grown children and grandchildren revitalizing and re-visioning multi-generational salt mines and U-pick orchards.Throughout, there's also a beautiful dance between traditional and non-traditional: stories of a gristmill powered by a waterwheel the good old fashioned way. And salt evaporated using solar panels rather than black kettles over fire. Recipes for greasy beans strung on a string. And banana pudding layered with miso banana bread. Whether old or new, food, one of life's greatest pleasures, and its history anchors every chapter. And she reminds us that the very best pleasures take time.Speaking of, I couldn't resist testing The Shack's Sweet and Savory Banana Pudding. At times, this recipe felt like it had moving parts because there were many different stages, time being a primary ingredient; it took 24 hours when all was said and done. There was the making and setting of the homemade vanilla pudding (4ish hours), the making and cooling of the miso banana bread (2ish hours), and the final setting of the pudding (overnight). Was it worth it? Beyond a shadow of a doubt. It was, I don't say this often because I am a banana pudding connoisseur, in the top-5 best banana puddings I've ever eaten. It still had the familiar marriage of Nilla wafers softened slightly under sliced bananas and homemade vanilla pudding but with a umami surprise folded in for good (really good) measure.That's one of many recipes that beckon to be made: Pickled Baloney and Banana Peppers, Chili Buns and Slaw Dogs, Kale Potato Pancakes, Apple Stack Cake are among others I can't wait to try.Because it's not all 'old fashioned' recipes and since there is more prose than recipes, I can understand why an Appalachian food-purist might be a little critical of this cookbook style. But there in lies Lundy's point. She writes to portray a culture outside of stereotypes and expectations, and Autry does the same in his photographs. There is something for everyone; the old-timer , the newlyweds, the city-folk, the people from "up home"...you get my drift.

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