Appalachian Appetite
Appalachian AppetiteRecipes from the Heart of AmericaWritten by Susi Gott SéguretForeword by Nathalie DupreeCategory: Cooking - Regional & Ethnic - American; Cooking - Regional & E thnic - American - Southern StatesFormat: Trade Paperback, 256 pagesOn Sale Date: November 29, 2016ISBN: 978-1-57826-657-9Appalachian Appetite is 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. 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 Appalachian Appetite as (says Fred Sauceman, author of Buttermilk & Bible Burgers) "the loving product of that convergence." Appalachian Appetite is 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.”Recipes featured include:● Tennessee Corn & Truffle Flan● Ramp & Nettle Quiche● Venison Country-Style Steak● Cast Iron Trout, Smoked Grits, Farm Egg, & Potlikker Jus● Bourbon-Marinated Flank Steak with Blueberry Barbecue Sauce● Southern Sweet Potato Praline Spoonbread An inspired collection from chef Susi Gott Séguret, Appalachian Appetite brings together the beloved recipes of the region for, as proclaims Jess McCuan, former Business Editor for The San Francisco Chronicle and Founding Editor of The Asheville Scene, “an authoritative and colorful guide.”ABOUT THE AUTHORSusi Gott Séguret 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.ADVANCE REVIEWS“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.”—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 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.”—Jess McCuan, Content Manager for Quid, Inc., Business Editor for The San Francisco Chronicle, and Founding Editor of The Asheville Scene“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.”—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 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.”—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