This new cookbook from internationally popular Ole Smoky Moonshine blends craft moonshine and Appalachia history with 65 family recipes in one delicious Southern package.
In 2009, the Tennessee law changed and suddenly it was legal to make, distill, and sell the infamous bootlegger’s hooch, moonshine. Steeped in rich family history, the Bakers started their business, which now retails globally and offers more than twenty creative flavors. But at the heart of Ole Smoky moonshine are the Appalachian Mountains and the food that goes with it. A mom who loves to cook at home, Jessi Baker shares her recipes (not all of them boozy) that have fed her family, from moonshine eggnog to cornbread cooked in a skillet to salads, soups, steaks, and more. With recipes that are easy to follow and make, this cookbook is sure to add a bit of shine to your family’s table.
About the Author
Jessi Baker grew up in Gatlinburg, Tennessee, a small mountain community that serves as the gateway to the Great Smoky Mountains National Park and where her grandparents started Ole Smoky Candy Kitchen in 1950. After college she returned home to Tennessee for law school and married her high school sweetheart, Joe Baker, a lawyer, whose family enjoys a long, colorful history of living in the Smoky Mountains.
In 2009, when the Tennessee legislature passed a bill that legalized distilling spirits, Joe decided to follow his family's 230-year history of East Tennesseans and make moonshine. Like any good, stubborn hillbilly, Joe persisted and in less than 9 months, Ole Smoky Moonshine was open for business. After a few short years, Ole Smoky Moonshine has grown into the most visited distillery in the world with four locations. Their kitchen was initially the laboratory from which flavors such as Apple Pie, Blackberry, Sweet Tea and Lemon Drop Moonshine were born. Their line of moonshine and whiskeys are now sold in all 50 states and 53 countries around the world.
Jessi embraced the many ways moonshine could spice up everything from canning pickles and okra to making cupcakes and cobblers a little bit naughty, but not every recipe has moonshine in it. Jessi had her hesitations in the early days, but now she’s proud to call herself a moonshiner, especially in the kitchen.
“This book isn’t only a cookbook. It’s also a bit of the history of moonshining in Appalachia, and [Jessi’s] personal moonshine success story." (Bacon on the Bookshelf)
“[Jessi] has a new cookbook out that includes family recipes and stories. And no, they aren’t ALL ‘boozy.’ With over 65 fresh and simple recipes you are sure to find something to please your tastebuds.” (Say it Southern Podcast)