Seasoned in Appalachia Delicious Recipes from the Mountains and Hollers

Bring the warmth and flavor of Appalachia to your cooking.

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 cookbook is your guide to the distinctive cuisine of the Appalachian region.

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 manager of The Old Mill in Pigeon Forge, Tennessee, one of the oldest continually operating gristmills in the country. Proffitt has contributed to Okra, Southern Cast Iron, and Tase of the South, in addition to self-publishing four single-subject cookbooks. When he’s not sharing new recipes on his website, The Appalachian Tale (appalachiantale.com), Proffitt writes about animal rescue and fundraising efforts.

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.