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 t... Read More
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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 t... Read More
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.
Details
Pages: 272
Publisher: Arcadia Publishing
Imprint: The History Press
Series: American Palate
Publication Date: 1st May 2023
State: North Carolina
ISBN: 9781467152778
Format: Paperback
BISACs: HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV) COOKING / History COOKING / Regional & Ethnic / American / Southern States
Reviews
Chicken 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 & 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.
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.
—Rob Simbeck, author of “The Southern Wildlife Watcher”
The book is more than a cookbook. It is a history of southern Appalachia foodways.
Casada and Pressley’s volume is chock full of goodies, especially those I remember from Mom Kale’s Sunday dinners. Wilford Kale
Author Bio
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.
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.
Pages: 272
Publisher: Arcadia Publishing
Imprint: The History Press
Series: American Palate
Publication Date: 1st May 2023
State: North Carolina
ISBN: 9781467152778
Format: Paperback
BISACs: HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV) COOKING / History COOKING / Regional & Ethnic / American / Southern States
Chicken 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 & 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.
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.
—Rob Simbeck, author of “The Southern Wildlife Watcher”
The book is more than a cookbook. It is a history of southern Appalachia foodways.
Casada and Pressley’s volume is chock full of goodies, especially those I remember from Mom Kale’s Sunday dinners. Wilford Kale
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.
