Skip to main content

The Manual may earn a commission when you buy through links on our site.

Celebrating the Appalachian Appetite, A True American Cuisine

appalachian appetite cookbook review
Feasting is our column dedicated to cooking, grilling, eating and discovering what’s on the menu across America and the world.

When people think of the true American cuisine, they turn to the South and its lowcountry dishes and traditions. And they’re not wrong. But to say American cuisine is simply rooted in the south is forgetting about an entire region of the country that contributed to the heritage of our cooking. The Appalachian Mountain region, which stretches from Northeastern Mississippi all the way up to the top of Mount Katahdin in Maine, has fostered just as many classic culinary traditions in America as what we would define as the true south. And no one honors this regional cuisine better than Susi Gott Séguret in Appalachian Appetite, a new cookbook that celebrates the people and culinary traditions of this rich mountainous stretch.

Related Videos
Generic-Meatloaf

In 1961, Séguret’s parents set out in their Volkswagen Bug in search of the highest mountains and most genuine music. They settled in North Carolina’s Shelton Laurel Valley and were the first outsiders to move into the area since the start of the 1900s when it was settled by Presbyterian missionaries. Though they were both educated in New York, they were pioneers in the return to the wilderness and were looking to live like the old timers in the mountains by raising livestock, heating their home with a chimney and carrying their own water from the spring. Young hippie couples came from near and far to see how they lived, crashing in sleeping bags on their living room or hen house floor.

Generic-Blue-Ridge-Mountains
Great Smoky Mountains National Park

Forty-two percent of the Appalachian region is rural, compared with only 20 percent of the United States as a whole. It extends 1000 miles and is home to more than 25 million people. The biggest difference in Appalachian cuisine from southern food is terrain. The mountains made travel difficult and cumbersome, so food production took place very close to home. Pigs and chickens, along with wild game like squirrel, bear and venison, were settler’s main sources of protein. They would often grow corns, beans, pumpkins, cane for sorghum and forage wild greens, mushrooms and nuts to fill their tables.

Generic-Southern-Fried-Chicken

Appalachian Appetite is a celebration of the mountain and the culinary tradition it inspired. Inside you’ll find a blend of old ingredients with new techniques and a mixture of basic and elevated recipes from both chefs and home cooks. In the Savory Start section, you’ll find regional favorites like Pickled Ramps and Possum Paté. There’s a section dedicated to the henhouse with simple, hearty recipes like Baked Eggs and Cream. From the Garden is the most colorful chapter and features dishes like Rattlesnake Beans with Mushrooms & Thyme-Infused Honey and a comforting Chestnut Sweet Potato Salad. You’ll find plenty of dishes that feature the wild catch of the day from Venison Ramp Meatloaf to an Oat-Crusted Trout with Red Sauce Vinaigrette & Carolina Slaw. If you’re familiar with traditional southern cuisine, you’ll recognize Appalachia’s take on favorites like Sweet Tea-Brined Fried Chicken, Black-Eyed Pea, Collard & Sweet Potato Stew, and Stone-Ground Cheese Grits. Sections dedicated to breads, sauces and desserts make it a well-rounded cooking manual that will give you an education on this rich and delicious cuisine.

To experience the Appalachian Appetite for yourself, grab the book on Amazon and get to cooking.

Editors' Recommendations

A chef breaks down East Coast vs. West Coast oysters (plus, which is best)
Chef Michael Cressotti of Mermaid Oyster Bar breaks down the flavors and varieties of these delicious mollusks
Plate of oysters on ice.

A dozen oysters at Mermaid Oyster Bar. Melissa Hom

Fresh, flavored, and packed with umami, raw or cooked oysters are some of the best bites of seafood anywhere. However, for those of us who aren't seafood experts, deciphering the different types of oysters can be confusing. From the labels of East Coast, West Coast, Kumamoto, or Island Creek, there's a lot of information to break down for oysters.

Read more
The best Super Bowl snacks: Your party will be a win even if your team sucks
Wow your Super Bowl party guests with deviled eggs sprinkled with BBQ rub or smoky guacamole
Rodney Scott deviled eggs with pickled okra on a metal tray with a red fork.

No Super Bowl party is complete without an endless variety of snacks and appetizers. From spicy deviled eggs to guacamole and party mixes, Super Bowl snacks should be flavorful, fun, and plentiful. For expertise on this culinary journey, The Manual has curated five recipes from pitmasters to cookbook authors and pizza experts. One taste of these recipes, and your Super Bowl party guests will be singing your praises all year.
Rodney Scott's deviled eggs

Rodney Scott is a James Beard award-winning pitmaster of Rodney Scott's Whole Hog BBQ and bestselling cookbook author of Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook. These deviled eggs are upgraded with Rodney's Rib Rub, crispy pork skin, and pickles, making this a perfect bite for a Super Bowl party.

Read more
These creative, indulgent Valentine’s Day breakfast recipes are tasty treats
These decadent breakfast recipes are a perfect start to Valentine's Day
One smoked salmon eggs Benedict from queensyard on a gray blue plate.

For this Valentine's Day, why not spoil a loved one with a delicious and creative breakfast? Valentine's Day is the perfect time to indulge, and what's more decadent for breakfast than eggs Benedict and French toast -- especially when it includes ingredients like smoked salmon or ricotta cheese. For this Valentine's Day, The Manual is happy to share a curated list of the most creative and tastiest recipes courtesy of some of the best chefs in America.
Smoked salmon eggs Benedict

This extravagant eggs Benedict recipe is from Brian Yurko, Executive Chef of D&D London NYC, and is featured on the brunch menu at Queensyard in Hudson Yards, Manhattan. Inspired by the English country home, Queensyard is a multi-faceted restaurant, transitioning seamlessly from afternoon tea to refined dinner service and cocktails.

Read more