Farmer & Chef Asheville Cookbook

Meet the farmers who preserve our Appalachian mountain heritage and the chefs who make our city a” Foodtopia” ® destination, as branded by the Asheville Convention and Visitors Bureau.

With this book, you can take home a slice of Asheville’s award-winning dining and craft-beverage scene, with recipes from local restaurants, bars, farms, and farmers markets. Recreate dishes handed down from generation to generation. Discover new ideas for family suppers and parties.

Filled with stunning photographs, informative sidebars and essays, Farmer and Chef Asheville will offer over 200 easy-to-follow recipes from area chefs, farmers and food artisans.

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Farmer & Chef Cookbook

Advanced Praise For Book:

I grew up visiting my grandparents in the Asheville of the 1980s, an era when the best meals could only be found in a home kitchen. My how things have changed. With gorgeous ingredients and mountain food traditions in mind, talented chefs and brewers have quietly built a vibrant food and drink culture that rivals any city in the South. Asheville, Asheville, a city in full.”

— Hunter Lewis, Editor, Cooking Light

Asheville is a magical place that is fertile with beauty, culinary history and creativity. There is no better proof of this than this tribute to its chefs, farmers and cooks who continue to make this mountain cuisine one of the most original and deeply comforting meals of the American South.”

— Edward Lee, chef of 610 Magnolia and MilkWood, author of Smoke & Pickles

‘Farmer & Chef Asheville’ is a look into the hottest food city in the South. With many nationally regarded chefs and a slew of organic farms it’s no wonder our Appalachian cuisine is so amazing. In this book, you’ll see how our community has become a culinary force.”

— William Dissen, chef and owner of The Market Place Restaurant

With its rich soil and colorful culture, it’s no wonder that Asheville’s pride of place is stitched together by farmers, chefs, and community. Farmer & Chef Asheville melds many of the talents and tastiest dishes of the region with delicious vitality.”

— Mary Beth Shaddix, author of The Cooking Light Pick Fresh Cookbook; columnist & gardener for Cooking Light magazine

As a producer for Chopped, I saw chefs from all over the country add bits of Southern food wisdom into their cooking. This cookbook, like Asheville itself, has a unique and progressive, but deeply rooted Southern sensibility. The recipes, essays, and rich photos will continue to inspire you.”

— Kirstin Moburg Davis, Producer, “Chopped”, Food Network

Asheville is in many ways a microcosm of the modern South. Literally old as the hills yet forward-looking, thoughtfully aware of its past while embracing its future with everything it’s got, it is un-self-consciously Southern and yet startlingly international. Farm & Chef Asheville is a celebration of a food culture that has made this charming city irresistible for lovers and food lovers of all persuasions.”

— Damon Lee Fowler, author of Essentials of Southern Cooking and Beans, Greens, & Sweet Georgia Peaches

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