Celebrating Southern Appalachian Food: Recipes & Stories from Mountain Kitchens (American Palate)

High country cooking fit to grace any table. Southern 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.” Authors Jim Casada and Tipper Pressley, both natives of the region, are seasoned veterans in sharing the culinary delights of the southern highlands.

Jim 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.