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Blue Vase Books
Ham: a Savor the South cookbook (Savor the South Cookbooks)
Ham: a Savor the South cookbook (Savor the South Cookbooks)
Author: Fowler, Damon Lee
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Condition: Good
hardcover
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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.
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.
ISBN: 1469635895
SKU:31URM800G58C_ns
Note on Condition
Note on Condition
Most of the items in our store are used. The items condition is indicated at the top of the product page. Please refer to the following condition notes:
- Used - Good: The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.
- Used- Acceptable: The item is very worn but continues to work perfectly. Signs of wear can include aestetic issues such as scratches, dents, worn and creased covers, folded page corners, and minor liquid stains. All pages and the cover are intact, but the dust cover may be missing. Pages may include moderate to heavy amount of notes and highlighting, but the text is not obscured or unreadable. Page edges may have foxing (age related spots and browning). May NOT include discs, access code or other supplemental materials.
- Used-Ex-Library (Good/Acceptable): Former library book with the usual stamps, stickers, and labels. See Good/Acceptable notes for more detail.
- Used- Very Good: Book has little sign of wear or use
- New- Brand new, unread book
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