Seasoned in Appalachia

Ask an Author with Jimmy Proffitt

Friday, February 27, 2026, 10:30 am

Inspired by home-cooked family meals, Seasoned in Appalachia delivers authentic, flavorful dishes paired with charming anecdotes about family traditions and the magic of the Appalachian region. Heartwarming recipes for 75 delicious dishes include Apple Cinnamon Biscuits, Green Tomato Pie, Country Ham, Sloppy Joes, Brown Butter Cornbread, Cranberry Orange Pound Cake, Belsnickel Cookies, Snow Cream, and more!

Reading Seasoned in Appalachia feels like sitting with Jimmy on his front porch sipping sweet tea as he shares stories and spills kitchen secrets.
—Ellie Krieger, Food Network and PBS show host, and two-time James Beard Award winning cookbook author

Jimmy Profitt is a talented storyteller, and his ability to share family folktales, traditional foods, and the Appalachian way of life is what makes this cookbook truly unique. Seasoned in Appalachia is a must-have in your kitchen and on your reading shelf.
—Virginia Willis, Chef and James Beard award-winning cookbook author

Jimmy Proffitt (@theappalachiantale) is a passionate, self-taught chef and foodie who was born in the Shenandoah Valley and began cooking and writing at the age of fifteen. Proffitt currently works as the Marketing Brand Manager and Historian of The Old Mill in Pigeon Forge, Tennessee, one of the oldest continually operating gristmills in the country where he also compiled four single-subject cookbooks. Proffitt has contributed to Okra, Southern Cast Iron, as well as Taste of the South where he was also given a Taste50 award in 2022.

When he’s not sharing new recipes on his website, The Appalachian Tale (theappalachiantale.com), Proffitt writes about animal rescue and fundraising efforts.

Book Sales and Signing at the event.