A Taste of the Hocking Hills
by Matt Rapposelli
Ohio University Press, 2001
eISBN: 978-0-8214-4636-2 | Cloth: 978-0-8214-2322-6
Library of Congress Classification TX907.3.O32H637 2018
Dewey Decimal Classification 641.56409771835

ABOUT THIS BOOK | AUTHOR BIOGRAPHY
ABOUT THIS BOOK

When chef Matt Rapposelli left the National Park Service to attend culinary school in New England, he was moving from one passion to another. What later brought those passions together was a job in the Hocking Hills, southeast Ohio’s stunning, wild landscape, where the restaurants he helmed—at Hocking Hills Lodge and Lake Hope Lodge—gained a resounding reputation for classic dishes that, driven by the regional vernacular and the natural seasonal abundance of Appalachia, were impeccably fresh and flavorful.

A Taste of the Hocking Hills intermingles delicious recipes with striking photographs of a region to which thousands trek each year. Rapposelli presents dishes by the season, noting the specialties that appear on his menus in a given time of year. Whether enjoying a winter evening or a summer morning, cooks will be able to bring a bit of the Hocking Hills home.


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