Cooking

West Virginia is known for its HOT DOGS! Now a book recognizes this important fact. In Hot Dogs from Almost Heaven, written by foodie, chef, and hot dog lovers’ best friend Harry Lynch, he pays tribute to the Mountain State hot dog, a.k.a. the frankfurter, or the “gimme one with slaw and chili.” Hailing from West Virginia, Lynch is a crowd pleaser and he imparts an arsenal of recipes for dogs and their fixin’s, all the while making you laugh along the way.

In Cookin’ in a Coal Camp, author Glenna Pack brings us a charming, old-fashioned cookbook that has been a favorite for years. Mrs. Pack tested these recipes on her family as they were moved from coal town to coal town throughout West Virginia. The book is divided into eleven categories of recipes, some of which are accompanied by old-fashioned sayings: “The peace of the world will, in the end, depend upon our capacity for friendship and our willingness to use it.”

Anna "Cookie" Covington recorded 208 different cookie recipes contained in this book between 1917 and 1920. Intended as a gift for one of her children, it's a mystery why her 76-page cookie diary was never used and eventually fell into the hands of one very grateful Barbara Swell. All of Anna's recipes are offered here just as she penned them, along with additional bits of history, art, and recipe updates.

Best Of The Best is the ultimate Mountain State cookbook. Treat yourself to the down-home taste of Wild and Wonderful West Virginia! Here is a collection of recipes -- more than 350 -- from the Mountain State's favorite cookbooks. Quail Ridge Publishers were given recipe contributions from fifty-seven of the state's most popular cookbooks. Now, in one publication, you'll enjoy the best of the best at your fingertips. All recipes are taste-tested and easy to follow.

You’ll find a variety of wonderful and peculiar recipes and concoctions in this book by Barbara Swell. Barbara lives in Asheville, NC and she has assembled such recipes as Riz Biscuits, Volcano Potatoes, Coconut Shrimp. Chicken Pie, Brandied Bananas …. And weird choices such as Steak-Stuffed with Canned Spaghetti, Macaroni and Liver, Sauerkraut Jell-o and many more. It’s a must for your recipe collection.

Barbara Swell has done it again! She has authored a little cookbook with a GIANT sense of humor. Barbara is a Child Counselor and the author of Children of the Hearth. Barbara says, with a twinkle in her eye, that she has been eating since she was born; so, she feels that she is qualified to offer this unique book of recipes. You’ll find a real pioneer spirit, along with delicious recipes – from Poor Man’s Pudding, Dandelion Salad, to Thomas Jefferson’s Spoonbread.

Barbara Swell offers her secrets — like Mock Macaroni, Sweet Potato Dumplings, Jam Windmills, Apple Maple Cake and our favorite, Apple Dumpling Cake. This little book is chock-full of top secrets from contemporary pioneer women, along with over 90 vintage photographs. Read about weather lore, chores of long ago, food proverbs, superstitions, and much more. Once again, Barbara offers her own unique blend of witty humor and folksy tidbits — and comes up with another winner. This cookbook is a must for every kitchen.

Barbara Swell has been hanging around kitchens since she was old enough to eat! Growing up in West Virginia, she learned to cook country, Southern, and international foods from the older women in her family. Barbara is a Child Counselor and the author of Log Cabin Cooking and Take Two and Butter ‘Em While They’re Hot! She now lives in Asheville, North Carolina with her husband, Wayne, and her three children — Annie, Wes, and Rita.