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).
About the book
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).