Disclosure / Disclaimer: I received this ebook, free of charge, from Quatro Group via Edelweissplus, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it. All opinions are my own
Journey to the heart of Appalachia through soul-satisfying recipes, charming personal stories, and stunning images of its natural beauty.
Inspired by home-cooked family meals, Seasoned in Appalachia delivers authentic, flavorful dishes paired with charming anecdotes about family traditions and the magic of the Appalachian region. Author and IACP member Jimmy Proffitt, who grew up and learned to cook at an early age in the Shenandoah Valley, presents an authoritative collection of Appalachian cooking featuring heartwarming recipes for 75 delicious dishes, including:
- Apple Cinnamon Biscuits
- Green Tomato Pie
- Country Ham
- Sloppy Joes
- Brown Butter Cornbread
- Cranberry Orange Pound Cake
- Belsnickel Cookies
- Snow Cream
- and more!
Featuring beautiful photographs of the recipes and mountain scenes, this easy-to-use
Recipe
Nothing says Fall like apples and cinnamon, and here's a perfect recipe for lazy weekend mornings!
Review
This book is a love letter to family memories and cooking traditions! My family descends from the valleys of TN and VA, into the South, and to me it is always funny to see how those cooking traditions carried on, wherever the family roamed, and how my family in AR could still be cooking an Appalachian dish just like bloggers I had met in TN. Many of our family recipes are here, at least the original ones ,LOL. It's funny how each generation adds a tweek, here and there, as we have more access to ingredients from around the world, that can upgrade the family recipe, like adding different types of cheeses to mac n cheese, for an elevated taste. But throughout the generations, our comfort food always seemed to follow certain seasons- ie what veggies and fruits were in season, and that is how the book is laid out. It starts with basics of an Appalachian kitchen- things like cake goop and homemade baking powder may seem odd, but if you're looking to free your family from chemicals and preservatives, then these are recipes you need to know, and they're great for keeping bored kids busy during a summer day, for example, making homemade butter! If you're looking for the recipes of Appalachia that flavored our regional Southern cooking, this is the book for you!
About the Author
Jimmy Proffitt (@theappalachiantale) is a passionate, self-taught chef and foodie who was born in the Shenandoah Valley and began cooking and writing at the age of fifteen. Proffitt currently works as the Marketing Brand Manager and Historian of The Old Mill in Pigeon Forge, Tennessee, one of the oldest continually operating gristmills in the country, where he also compiled four single-subject cookbooks. Proffitt has contributed to Okra, Southern Cast Iron, as well as Taste of the South where he was also given a Taste50 award in 2022. When he’s not sharing new recipes on his website, The Appalachian Tale (theappalachiantale.com), Proffitt writes about animal rescue and fundraising efforts.
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