Ham: A Savor the South Cookbook

While the hindquarters of swine have been preserved in salt the world over for thousands of years,...
$47.58 AUD
$47.58 AUD
SKU: 9781469635897
Product Type: Books
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Author: Damon Lee Fowler
Format: Hardcover
Language: English
Subtotal: $47.58
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Ham: A Savor the South Cookbook by Fowler, Damon Lee

Ham: A Savor the South Cookbook

$47.58

Ham: A Savor the South Cookbook

$47.58
Author: Damon Lee Fowler
Format: Hardcover
Language: English
While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this iconic food holds in the hearts of southerners, Damon Lee Fowler writes, one has only to step into the historic smokehouse of Thomas Jefferson's Monticello and take a deep breath. More than a century after the last hams were hung to smoke in that chamber, the aroma of salt, smoke, and air-dried pork still permeates the rough masonry walls and clay floor, filling the air with its earthy perfume.

Even after centuries of culinary transformations throughout the South, that fragrance lingers in kitchens throughout the region. Ham's 55 recipes bring home the love in just about every way--brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and, yes, the vegetable pot. Fowler also includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods.



Author: Damon Lee Fowler
Publisher: University of North Carolina Press
Published: 09/05/2017
Pages: 152
Binding Type: Hardcover
Weight: 0.85lbs
Size: 8.60h x 5.80w x 0.90d
ISBN: 9781469635897


Review Citation(s):
Booklist 09/15/2017 pg. 8

About the Author
Fowler, Damon Lee: - Damon Lee Fowler is the author of nine cookbooks, including Essentials of Southern Cooking, Classical Southern Cooking, and Beans, Greens, & Sweet Georgia Peaches. He also is the editor and recipe developer of Dining at Monticello. He resides in Savannah, Georgia.

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