Listen up
I’m creating a playlist to go along with the book so you can cook and dance with me in the kitchen.
From Virginia:
“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 ”
Virginia Willis is a James Beard award-winning cookbook author, chef , video personality, content creator, social media influencer, and motivational speaker. Her life and work has been inspired by her weight loss success story.Virginia has lost 65# and kept it off for over 3 years with her good and good-for-you healthy recipes. She's a 7th generation Georgian, sustainable seafood activist, and No Kid Hungry Ambassador. She’s the whole package: authentic, entertaining, engaging, and camera savvy. Fans love her warm, friendly, and down to earth style.
From Ellie:
“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 Anne:
“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 is a New York Times bestselling food writer and author. She writes the weekly newsletter Between the Layers, one of the top 20 food and drink newsletters worldwide on Substack. She has authored several cookbooks. Her latest books are A New Take on Cake and Skillet Love, the latter exploring the history and modern uses for the cast-iron skillet. They followed American Cookie and American Cake, which NPR named one of the best cookbooks of 2016. The Cake Mix Doctor and sequels have more than 4 million copies in print, and USA Today called The Cake Mix Doctor the bestselling cookbook the year it debuted.
From Jenna:
“From flaky biscuits to his famous carrot cake, in this book Jimmy serves up mouth watering 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”
In 2013, I became the food editor at Parents magazine, with a mandate to help families enjoy tasty, nutritious food. My career also included a stop as food director at Health magazine before I started my current role as food director at Real Simple. I’m the author of five cookbooks including Bare Minimum Dinners and the bestselling, newly updated Baby-Led Feeding.
From Lauren:
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I was born and raised in Appalachia. My family’s roots to this area run well over 200 years deep. When I started Must Love Herbs my hope was to convey to you and the others I encounter along the way the true heritage of our area.