Celebrating Southern Appalachian Food: Recipes & Stories from Mountain Kitchens

Jim Casada and Tipper Pressley are both born and raised in Southern Appalachia and have spent a significant amount of their lives sharing the folkways and culture that makes this region unique. Neither is a chef by training, rather they see these foods as an extension of the regions strong sense of place, and share these collected recipes with that same welcoming spirit.  

The entries are conversational, with the section on corn starting off with a brief description on how it was grown and processed. The sections for pork, poultry and wild game similarly take time to describe their roles as supplemental income, a special occasion meal and sustenance in lean times, respectively. 

While most of the recipes are uncomplicated, those in the fish section are especially so--trout cooked in foil with 'lemon and seasoning' as the sole additional ingredients makes one dream of camping by a river more than anything. There are sections on garden vegetables, foraged greens, mushrooms, and pickling and preserving as well. 

Paperback. Black and white with color insert.