Appalachian Appetite: Recipes from the Heart of America

(Paperback)

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Description

From Asheville to Nashville, Atlanta to Louisville when asked which cuisine most typifies America, chefs are bound to tell you it stems from the South. Featuring the true essence of what Appalachia is and can be today, An Appalachian Celebration includes over 100 recipes that typify Appalachian cuisine with contributions and stories from the area's best chefs and restaurants including John Fleer, Tyler Brown, Hugh Acheson, Anne Hart, Annie Pettry, Rhubarb (Asheville) and Capitol Grille (Nashville).

Reviews

Appalachian Appetite will indeed whet your appetite for the flavor of the mountains you can taste in the recipes found within, and for the cadence of the ballads which lead you into each chapter.
Nathalie Dupree, PBS and Food Network Host, Grand Dame of Les Dames d'Escoffier International, James Beard Award-winning and best-selling cookbook author

Passion and exuberance fill this book like the sweet layers of an Appalachian stack cake. Bringing together the regions music, food, stories, and its great chefs and home cooks from among her vast circle of friends, Chef Sguret reveals the glories of Appalachian food and the rich soup beans, mess of greens tradition and innovation it embodies.
Dr. Jean Haskell, Appalachian Highlands Consulting and co-editor of Encyclopedia of Appalachia

With her classical French training and deep roots in Madison County, Susi Sguret is the perfect person to pen an ode to Appalachian cuisine. Her involvement in many regional projects and her expansive network of chefs, winemakers, farmers, and educators makes her uniquely qualified to assemble such an authoritative and colorful guide.
Jess McCuan, Content Manager for Quid, Inc., Business Editor for The San Francisco Chronicle, and Founding Editor of The Asheville Scene

Susi Sgurets culinary education in France not only refined her talents in the kitchen, it deepened her respect for the cooking of her Madison County, North Carolina homeland. This book, filled with mountain tunes and tastes, is the loving product of that convergence. When a classically-trained chef fully understands the meaning of the measurement mountain people call a mess, you know you have something good.
Fred Sauceman, author of Buttermilk & Bible Burgers: More Stories from the Kitchens of Appalachia

Every now and then, one encounters a person with great depth, energy, and resources to contribute as a volunteer to a common cause. My experience has been such with Susi in the course of years. Susi is a citizen of the world with feet resting securely on either side of the Atlantic Ocean. She continues to amaze me with her graciousness and insight along with steady work in the trenches.
Scott Givot, CCP, Culinary Educator, and President Emeritus of the International Association of Culinary Professionals

I have known and worked with Susi through the International Association of Culinary Professionals for years and Im always amazed at the inventive and savvy way she approaches her business. Id recommend her to do anything, even catering on a space shuttle. Shed figure it out.
Kathleen Flinn, award-winning author of The Sharper Your Knife, the Less You Cry, The Kitchen Counter Cooking School, and Burnt Toast Makes You Sing Good

There are many chefs, but few of them are also great cooks. It is a rare person to master both and to also excel at writing, photography, and making music. Susi brings together all of these and more in her life and in the writing of Appalachian Appetite.
Bob Bowles, Founder of the Asheville Wine & Food Festival, Slow Food Asheville, and the Western North Carolina Wine Trail

Author Bio

Susi Seguret honed her culinary expertise during a 20-year trek around Europe, obtaining a diploma in gastronomy from the Cordon Bleu and the Universite de Reims. Founder and director of the Seasonal School of Culinary Arts, she is passionate about taste and how it extends from our palate into our daily lives. In the twelve years since its inception, she has employed over 60 chefs, beverage experts and growers to share their intimate knowledge of the ingredients they use to tickle the palate. Editor of 7 cookbooks, and contributor to several others, Susi has written extensively on a variety of culinary ventures for diverse publications.