The Country Ham Book
Seiten
1999
|
New edition
The University of North Carolina Press (Verlag)
978-0-8078-4827-2 (ISBN)
The University of North Carolina Press (Verlag)
978-0-8078-4827-2 (ISBN)
Celebrating country ham's culinary past and its continued close ties with life across America's South, this text discusses the lore and history of country ham, and explains buying, preparing and serving a ham. Over 70 recipes are included for country ham and its accompaniments.
Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intensity, true country ham boasts a flavor and texture that puts the more common wet-cured ham, which is soaked in brine or injected with a salt solution, to shame. This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. Jeanne Voltz and Elaine Harvell discuss the lore and history of country ham; walk the reader through buying, preparing, and serving a country ham; and present some 70 recipes for country ham and its accompaniments. The book also features a glossary and a list of sources for ordering country hams. |One dry cured country ham will enhance family and party menus throughout the winter. This book is a guide for buying, cooking, and serving this American delicacy. Includes 70 recipes plus sources for purchasing the real thing.
Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intensity, true country ham boasts a flavor and texture that puts the more common wet-cured ham, which is soaked in brine or injected with a salt solution, to shame. This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. Jeanne Voltz and Elaine Harvell discuss the lore and history of country ham; walk the reader through buying, preparing, and serving a country ham; and present some 70 recipes for country ham and its accompaniments. The book also features a glossary and a list of sources for ordering country hams. |One dry cured country ham will enhance family and party menus throughout the winter. This book is a guide for buying, cooking, and serving this American delicacy. Includes 70 recipes plus sources for purchasing the real thing.
Jeanne Voltz is author of more than ten cookbooks, including Barbecued Ribs, Smoked Butts, and Other Great Feeds and The Flavor of the South. Former food editor at the Miami Herald, Woman's Day, and the Los Angeles Times, she lives in Fearrington Village, Pittsboro, North Carolina.
| Erscheint lt. Verlag | 31.10.1999 |
|---|---|
| Verlagsort | Chapel Hill |
| Sprache | englisch |
| Maße | 156 x 235 mm |
| Gewicht | 296 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 0-8078-4827-1 / 0807848271 |
| ISBN-13 | 978-0-8078-4827-2 / 9780807848272 |
| Zustand | Neuware |
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