“Appalachian Appetite 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.”
—Nathalie Dupree, PBS and Food Network Host, Grand Dame of Les Dames d’Escoffier International, James Beard Award-winning and best-selling cookbook author
“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
