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.

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

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 two-time 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

"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."

"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."

"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."

"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."

VERDICT: 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.