Seasoned in Appalachia

Rezensionen / Stimmen

Any cookbook that starts with a chapter titled "Appalachian Comforts" that includes flaky biscuits, buttery rolls, and skillet cornbread is going to get my attention! And, yes, Seasoned in Appalachia is undoubtedly a collection of delicious mountain recipes and beautiful, mouth-watering photographs. It's also so much more. Jimmy Profitt is a talented storyteller, and his ability to share family folktales, traditional foods, and the Appalachian way of life is what makes this cookbook truly unique. Seasoned in Appalachia is a must-have in your kitchen and on your reading shelf.

Virginia Willis
Chef and James Beard Award-winning cookbook author You will want to pick up Jimmy Proffitt's charming book, soak in the stories from Appalachian people and places, and make some peanut butter fudge. The Shenandoah County, Virginia native tells us about root cellars, snow cream, leather britches, and chocolate gravy-all seasonal delicacies from a place he calls home.

Anne Byrn
New York Times bestselling author of Baking in the American South Reading Seasoned in Appalachia feels like sitting with Jimmy on his front porch sipping sweet tea as he shares stories and spills kitchen secrets. There are so many irresistible dishes in this book, but I'd recommend it for the outstanding collection of biscuit and cornbread recipes alone. Together, the homey recipes, "I reckon you could" tips, and community stories transport you to the very heart of Appalachia.

Ellie Krieger
Food Network and PBS show host, and two-time James Beard Award winning cookbook author From flaky biscuits to his famous carrot cake, in this book Jimmy serves up mouthwatering recipes to make throughout the four (or more if you're in Appalachia) seasons. We may not all be from his neck of the woods, but now we can eat like we are, and lucky us.

Jenna Helwig
Food director at Real Simple and author of Bare Minimum Dinners