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 cookbook is your guide to the distinctive cuisine of the Appalachian region.
"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
Review Quotes:
"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 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
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.
Rock Point
Pub Date: October 28, 2025
0.8" H x 10.5" L x 8.6" W
192 pages
hardcover
