{"product_id":"celebrating-southern-appalachian-food-recipes-stories-from-mountain-kitchens","title":"Celebrating Southern Appalachian Food: Recipes \u0026 Stories from Mountain Kitchens","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJim Casada is a former university professor who now is a full-time freelance writer. He is the author or editor of dozens of books and has published thousands of articles in regional and national magazines. He writes a regular cooking column for \n\u003ci\u003eSmoky Mountain Living\u003c\/i\u003e magazine. Tipper Pressley has been writing about all things Appalachia since 2008 on the popular blog \n\u003ci\u003eBlind Pig and The Acorn\u003c\/i\u003e. Her YouTube channel, Celebrating Appalachia, further celebrates and preserves Appalachian culture. Tipper often teaches Appalachian cooking classes at locales throughout the region.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eChicken and dumplings. Biscuits and gravy. Beans and fatback. To any list of wonderful culinary partnerships, add the duo of Casada and Pressley. In \"Celebrating Southern Appalachian Food: Recipes \u0026amp; Stories from Mountain Kitchens,\" Jim Casada and Tipper Pressley combine wide knowledge, hands-on experience, and a conversational approach into a sure-fire recipe for enjoyable reading and fine dining. Together, they are the helpful neighbors everyone dreams of, presenting recipes across the range of meats, vegetables, fruits, and grains of the Appalachians, with useful asides on everything from greasing the pan and sifting cornmeal to cutting the dough for fried pies.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e In the face of the charcuterie board and the over-complication of commodities as basic as coffee, this is a book whose watchword is simplicity. It deals in the basics from an era where most food came from garden, pasture, pen, field, and stream, where the spices were few and the recipes were hand-me-downs, and yet the meals were as mouth-watering as they were belly-filling. This is a masterwork, a joyous expedition into a culinary present that flows from a rich and storied past, and Casada and Pressley help with every page to assure assure it will have a future.\u003c\/p\u003e\n\u003cp\u003e --Rob Simbeck, author of \"The Southern Wildlife Watcher\"\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eThe book is more than a cookbook. It is a history of southern Appalachia foodways. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eCasada and Pressley's volume is chock full of goodies, especially those I remember from Mom Kale's Sunday dinners. Wilford Kale \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eHigh country cooking fit to grace any table.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSouthern Appalachia has a rich culinary tradition. Generations of passed down recipes offer glimpses into a culture that has long been defined, in considerable measure, by its food. Take a journey of pure delight through this highland homeland with stories of celebrations, Sunday dinners and ordinary suppers. The narrative material and scores of recipes offered here share a deep love of place and a devotion to this distinctive cuisine. The end result is a tempting invitation, in the vernacular of the region, to \"pull up a chair and take nourishment.\" \u003c\/p\u003e\n\u003cp\u003eAuthors Jim Casada and Tipper Pressley, both natives of the region, are seasoned veterans in sharing the culinary delights of the southern highlands.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eCasada, Jim\u003cbr\u003e\n\t\t\t\t\t\t\t\tJim Casada is a former university professor who now is a full-time freelance writer. He is the author or editor of dozens of books and has published thousands of articles in regional and national magazines. He writes a regular cooking column for Smoky Mountain Living magazine. Tipper Pressley has been writing about all things Appalachia since 2008 on the popular blog Blind Pig and The Acorn . Her YouTube channel, Celebrating Appalachia, further celebrates and preserves Appalachian culture. Tipper often teaches Appalachian cooking classes at locales throughout the region.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Casada, Jim\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e History Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-05-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e History|United States|State \u0026amp; Local - South (AL,AR,FL,GA,KY,LA,MS,NC,SC,TN,VA,WV)|Cooking|History|Cooking|Regional \u0026amp; Cultural|American - Southern States\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, American|Southern style|Cooking|Appalachian Region, Southern|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.25 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781467152778\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781467152778\u003c\/p\u003e","brand":"History Press","offers":[{"title":"Default Title","offer_id":51154393891094,"sku":"SP-9781467152778","price":33.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781467152778_spiral.png?v=1774943643","url":"https:\/\/lusper.myshopify.com\/products\/celebrating-southern-appalachian-food-recipes-stories-from-mountain-kitchens","provider":"Lusperbooks","version":"1.0","type":"link"}