{"product_id":"seasoned-in-appalachia-delicious-recipes-from-the-mountains-and-hollers","title":"Seasoned in Appalachia: Delicious Recipes from the Mountains and Hollers","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\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJimmy Proffitt\u003c\/b\u003e (@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 \u003ci\u003eOkra\u003c\/i\u003e, \u003ci\u003eSouthern Cast Iron\u003c\/i\u003e, as well as \u003ci\u003eTaste of the South \u003c\/i\u003ewhere he was also given a Taste50 award in 2022.\u003ci\u003e \u003c\/i\u003eWhen he's not sharing new recipes on his website, The Appalachian Tale (theappalachiantale.com), Proffitt writes about animal rescue and fundraising efforts.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eAny 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. \u003c\/p\u003e\n\u003cp\u003eVirginia Willis \u003cbr\u003eChef and James Beard Award-winning cookbook author\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eYou 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.\u003c\/p\u003e\n\u003cp\u003eAnne Byrn\u003cbr\u003eNew York Times bestselling author of \u003ci\u003eBaking in the American South \u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eReading 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.\u003c\/p\u003e\n\u003cp\u003eEllie Krieger\u003cbr\u003eFood Network and PBS show host, and two-time James Beard Award winning cookbook author\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eFrom 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. \u003c\/p\u003e\n\u003cp\u003eJenna Helwig \u003cbr\u003eFood director at Real Simple and author of Bare\u003ci\u003e Minimum Dinners\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"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.\" \u003c\/p\u003e-- \n\u003cb\u003eVirginia Willis, Chef and James Beard award-winning cookbook author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"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.\"\u003c\/p\u003e-- \n\u003cb\u003eAnne Byrn, New York Times Bestselling author of Baking In the American South\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"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.\"\u003c\/p\u003e-- \n\u003cb\u003eEllie Krieger, Food Network and PBS show host, and James Beard Award-winning cookbook author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"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.\" \u003c\/p\u003e-- \n\u003cb\u003eJenna Helwig, Food director at REAL SIMPLE and author of Bare Minimum Dinners\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eVERDICT: With Joseph Dabney's Smokehouse Ham, Spoonbread, and Scuppernong Wine currently out of print, cooks with a hankering to learn more about the food and culture of Appalachia will find this warmly welcoming guide invaluable.\u003c\/p\u003e-- \n\u003cb\u003eJohn Charles\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eLibrary Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJourney to the heart of Appalachia through soul-satisfying recipes, charming personal stories, and stunning images of its natural beauty. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eInspired by home-cooked family meals, \n\u003ci\u003eSeasoned in Appalachia\u003c\/i\u003e 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: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eApple Cinnamon Biscuits\u003c\/li\u003e\n\u003cli\u003eGreen Tomato Pie\u003c\/li\u003e\n\u003cli\u003eCountry Ham\u003c\/li\u003e\n\u003cli\u003eSloppy Joes\u003c\/li\u003e\n\u003cli\u003eBrown Butter Cornbread\u003c\/li\u003e\n\u003cli\u003eCranberry Orange Pound Cake\u003c\/li\u003e\n\u003cli\u003eBelsnickel Cookies\u003c\/li\u003e\n\u003cli\u003eSnow Cream\u003c\/li\u003e\n\u003cli\u003eand more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eFeaturing \n\u003cb\u003ebeautiful photographs\u003c\/b\u003e of the recipes and mountain scenes, this \n\u003cb\u003eeasy-to-use\u003c\/b\u003e cookbook is your guide to the distinctive cuisine of the Appalachian region.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Proffitt, Jimmy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Rock Point\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-10-28\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - Southern States|Cooking|Essays \u0026amp; Narratives|Cooking|Comfort Food\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Appalachian Region|Cooking|Cooking, American|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.8 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781577155355\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781577155355\u003c\/p\u003e","brand":"Rock Point","offers":[{"title":"Default Title","offer_id":51154360271126,"sku":"SP-9781577155355","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781577155355_spiral.png?v=1774943269","url":"https:\/\/lusper.myshopify.com\/products\/seasoned-in-appalachia-delicious-recipes-from-the-mountains-and-hollers","provider":"Lusperbooks","version":"1.0","type":"link"}