by
Allen Arnold and Maureen Crockett
Open
Top Chefs of West Virginia to any page and you will see immediately that
the array of recipes and cooking styles represented in this book is amazingly
diverse. The reason is quite simple—it
includes the creative talent of twenty of West Virginia's finest chefs. Top Chefs of West Virginia's variety
reflects the far ranging experiences and global culinary traditions that
inspire the work of the individual contributing chefs. But its origins are the Appalachian
ingredients and flavors of West Virginia, and this marriage gives it an
interesting, in point of fact, a unique twist. It becomes a "New Appalachian" cuisine.
The
recipes in Top Chefs of West Virginia exhibit another aspect of
variety. They range in complexity and
time requirements providing you flexibility in the kitchen. Some need no extensive preparation time and
can be prepared for your family as an evening meal. Others may be reserved for a Sunday dinner, or one shared with
friends or family to celebrate a special occasion. In either case, they will all get a "wow" response from
everyone at your table.
These
recipes were developed by West Virginia chefs as the buy local farm products
movement was expanding across the country, and they share common emphases—the
importance of sustainable agriculture, healthy eating, and knowing where your
food came from and how it was raised.