Verna Ledford
@vernaledford.com
Seven chapters, sixty methods and thirty-six recipes of old Appalachian cooking, with the reason each one works. Cast iron, biscuits, soup beans, greens, putting up. Written down by Verna Ledford, Cocke County, Tennessee.
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#C8963B
Tussock
200, 150, 59
39, 56, 51
0, 25, 71, 22
#231F19
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35, 31, 25
36, 17, 12
0, 11, 29, 86
#F6F2E9
Ecru White
246, 242, 233
42, 42, 94
0, 2, 5, 4
About Verna Ledford
Verna Ledford shares traditional Appalachian home cooking through Never Written Down: An Appalachian Kitchen Book, a cookbook shaped by what she learned from her mother in Cocke County, Tennessee, and from decades of cooking for her family. Rather than simply listing recipes, Ledford records the measurements and explains why techniques work, helping readers apply what they learn to everyday meals.
The book includes seven chapters, 36 recipes, and 60 kitchen methods, covering skillet cornbread, biscuits, soup beans, greens, fried chicken, potato soup, apple butter, sauerkraut, and more. It also offers practical guidance on cast iron, stretching ingredients, and preserving food. The 165-page, full-color printed edition is coil-bound to lie flat on the counter and is printed to order and shipped to customers. A digital PDF is also available by email, with additional materials including a seven-day affordable supper plan, advice for cooking for one or two, a large-print edition, and blank pages for family recipes.
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