{"product_id":"appalachian-appetite-isbn-9781578266579","title":"Appalachian Appetite","description":"\u003cb\u003e\u003ci\u003eAppalachian Appetite\u003c\/i\u003e \u003c\/b\u003eis a groundbreaking, influential cookbook  featuring over 100 recipes that represent an innovative take on tradition, with contributions and stories from this  mountain region's best chefs, restaurants, and citizens. From Asheville, NC to  Nashville, TN; Oxford, MS to Millinocket, ME, when asked which cuisine most typifies  America, chefs are bound to tell you it stems from  the South, the heartbeat of which is Appalachia. \u003cbr\u003e  \u003cbr\u003e Hailing  from the very depths of Appalachia in western North Carolina, author and chef Susi  Gott Séguret honed her culinary skills in France earning a diploma in  Gastronomy  and Taste from the Cordon Bleu and the Université de Reims. This unique  combination is highlighted in \u003cb\u003e\u003ci\u003eAppalachian Appetite\u003c\/i\u003e\u003c\/b\u003e as (says Fred Sauceman, author of\u003ci\u003e Buttermilk \u0026amp; Bible Burgers\u003c\/i\u003e) \"the loving product of that convergence.\"\u003cbr\u003e  \u003cbr\u003e \u003cb\u003e\u003ci\u003eAppalachian Appetite \u003c\/i\u003e\u003c\/b\u003eis  filled with recipes straight from the heart of Appalachia. As Dr. Jean  Haskell, co-editor of Encyclopedia of Appalachia says, the book brings  together  “the region’s music, food, stories, and its great chefs and home cooks.” \u003cbr\u003e\u003cbr\u003e Recipes featured include: \u003cbr\u003e ● Tennessee Corn \u0026amp; Truffle Flan\u003cbr\u003e ● Ramp \u0026amp; Nettle Quiche\u003cbr\u003e ● Venison Country-Style Steak\u003cbr\u003e ● Cast Iron Trout, Smoked Grits, Farm Egg, \u0026amp; Potlikker Jus\u003cbr\u003e ● Bourbon-Marinated Flank Steak with Blueberry Barbecue Sauce\u003cbr\u003e ● Southern Sweet Potato Praline Spoonbread\u003cbr\u003e  \u003cbr\u003e An inspired collection from chef Susi Gott Séguret, \u003cb\u003e\u003ci\u003eAppalachian Appetite \u003c\/i\u003e\u003c\/b\u003ebrings together the beloved recipes of the region for, as proclaims Jess McCuan, former Business Editor for\u003ci\u003e The San Francisco Chronicle \u003c\/i\u003eand Founding Editor of \u003ci\u003eThe Asheville Scene\u003c\/i\u003e “an authoritative and colorful guide.”“\u003ci\u003eAppalachian Appetite\u003c\/i\u003e 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.”\u003cbr\u003e —\u003cb\u003eNathalie Dupree, \u003c\/b\u003ePBS and Food Network Host, Grand Dame of Les  Dames d'Escoffier International, James Beard Award-winning and  best-selling cookbook author\u003cbr\u003e\u003cbr\u003e“Passion and exuberance fill this book like the sweet layers of an  Appalachian stack cake. Bringing together the region’s music, food,  stories, and its great chefs and home cooks from among her vast circle  of friends, Chef Séguret reveals the glories of Appalachian food and the  rich ‘soup beans, mess of greens’ tradition and innovation it  embodies.”\u003cbr\u003e—\u003cb\u003eDr. Jean Haskell, \u003c\/b\u003eAppalachian Highlands Consulting and co-editor of \u003ci\u003eEncyclopedia of Appalachia\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“With  her classical French training and deep roots in Madison County, Susi  Séguret 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.”\u003cbr\u003e—\u003cb\u003eJess McCuan, \u003c\/b\u003eContent Manager for Quid, Inc., Business Editor for\u003ci\u003e The San Francisco Chronicle\u003c\/i\u003e, and Founding Editor of \u003ci\u003eThe Asheville Scene\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“Susi  Séguret’s 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.”\u003cbr\u003e—\u003cb\u003eFred Sauceman,\u003c\/b\u003e author of \u003ci\u003eButtermilk \u0026amp; Bible Burgers: More Stories from the Kitchens of Appalachia\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cbr\u003e—\u003cb\u003eScott Givot, CCP,\u003c\/b\u003e Culinary Educator, and President Emeritus of the International Association of Culinary Professionals\u003cbr\u003e\u003cbr\u003e“I  have known and worked with Susi through the International Association  of Culinary Professionals for years and I’m always amazed at the  inventive and savvy way she approaches her business. I’d recommend her  to do anything, even catering on a space shuttle. She’d figure it out.”\u003cbr\u003e—\u003cb\u003eKathleen Flinn,\u003c\/b\u003e award-winning author of \u003ci\u003eThe Sharper Your Knife, the Less You Cry\u003c\/i\u003e, \u003ci\u003eThe Kitchen Counter Cooking School\u003c\/i\u003e, and \u003ci\u003eBurnt Toast Makes You Sing Good\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“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 \u003ci\u003eAppalachian Appetite\u003c\/i\u003e.”\u003cbr\u003e—\u003cb\u003eBob Bowles,\u003c\/b\u003e Founder of the Asheville Wine \u0026amp; Food Festival, Slow Food Asheville, and the Western North Carolina Wine Trail\u003cb\u003eSusi Gott Séguret\u003c\/b\u003e hails from the depths of Appalachia in Madison County, North Carolina and honed her culinary skills in France, where she resided for over 20 years, earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims. As director of the Seasonal School of Culinary Arts, she is passionate about taste and style, and how they extend from our palate into our daily lives. Editor of a dozen cookbooks, and contributor to several compilations, Susi has written extensively on a variety of culinary ventures for diverse publications.\u003cb\u003eForeword to \u003ci\u003eAppalachian Appetite\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e by Nathalie Dupree, James Beard Award-Winning Cookbook Author, PBS and  Food Network Host, Grande Dame of Les Dames d’Escoffier International\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIt is time. At long last, Appalachian food is emerging vibrantly from a  long-time cocoon of stereotypes. With unique culinary roots deeply  connected to its geography, agriculture, and traditions, it shows a  creativity that ensues from the basic needs of survival  combined with the independence and solidness of a mountain people  surrounded with peaks and valleys.\u003cbr\u003e\u003cbr\u003e I first encountered Susi at the 2010 Finale of the Asheville Wine \u0026amp;  Food Festival, where we both sat on the panel of judges that awarded the  prize to the most promising chef of the day—Nate Allen—who,  incidentally is featured in this book. Since then, our paths  have crossed many times, through activities with the International  Association of Culinary Professionals and Les Dames d’Escoffier  International, as well as for the 2015 opening of her Seasonal School of  Culinary Arts.\u003cbr\u003e\u003cbr\u003e I have been intrigued by Susi’s passion for bringing people together  over food and for singing out about the place that made her what she is.  A perpetual dreamer with a solid culinary talent, she is a “connector”  with the purpose of bringing her cuisine to  the light.\u003cbr\u003e\u003cbr\u003e \u003ci\u003eAppalachian Appetite \u003c\/i\u003ewill 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. Sight and sound and taste mingle on each page with the deep  scents of the woods and the texture of ripe fruit which jumps out from  the jar.\u003cbr\u003e\u003cbr\u003e I am happy to share this tome with its readers, encouraging all to sip  and savor its spirit of celebration, and then to lose yourselves in the  kitchen and put its principles into practice!","brand":"Hatherleigh Press","offers":[{"title":"Default Title","offer_id":46301087498469,"sku":"NP9781578266579","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781578266579.jpg?v=1767721692","url":"https:\/\/k12savings.com\/es\/products\/appalachian-appetite-isbn-9781578266579","provider":"K12savings","version":"1.0","type":"link"}