Book Description
"An overview of country ham and the folks who make it"--
Author : Steve Coomes
Publisher : History Press
Page : 0 pages
File Size : 32,71 MB
Release : 2014
Category : Cooking
ISBN : 9781626193307
"An overview of country ham and the folks who make it"--
Author : Jeanne Voltz
Publisher : UNC Press Books
Page : 190 pages
File Size : 36,47 MB
Release : 2015-01-01
Category : Cooking
ISBN : 1469624230
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.
Author : George J. Nicholls
Publisher :
Page : 154 pages
File Size : 37,29 MB
Release : 1917
Category : Bacon
ISBN :
Author : John Martin Taylor
Publisher : UNC Press Books
Page : 366 pages
File Size : 15,86 MB
Release : 2012-08-06
Category : Cooking
ISBN : 0807837571
At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life.
Author : Maddie Day
Publisher : Kensington Cozies
Page : 282 pages
File Size : 27,20 MB
Release : 2019-06-25
Category : Fiction
ISBN : 1496711262
Robbie Jordan’s rustic country store is growing in popularity. But when a dead body appears, it turns out that Robbie’s home-style cooking attracts hungry customers—and murder! While Robbie scrambles through breakfast orders for her expanding clientele at Pans ‘N Pancakes, tempers run as high as the sticky August heat in South Lick, Indiana. Real-estate developer Fiona Closs plans to build a towering luxury resort at one of the most scenic hilltops in Brown County, and not everyone can see the sunny side of the imposing proposition—including Robbie’s furious Aunt Adele, who doesn’t waste a minute concocting protests and road blockades. When tensions boil over and a vocal protester is silenced forever at the resort site, Robbie ditches the griddle to catch the killer. But if slashed tires are any indication, she’ll need to crack this case before her own aunt gets served something deadly next . . . Includes Recipes for You to Try!
Author : Ouita Michel
Publisher : University Press of Kentucky
Page : 422 pages
File Size : 12,59 MB
Release : 2021-04-27
Category : Cooking
ISBN : 1950564118
For twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant—from Wallace Station to Holly Hill Inn—features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po-Boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. Just a Few Miles South serves up the recipes that patrons of Michel's restaurants have come to know and love, including the Bluegrass Benedict breakfast sandwich, Ouita's Sardou Panini, Wallace Station's Creamy Chicken and Mushroom Soup, and Honeywood's Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you can't get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients—and share it all with friends and family.
Author : Walter Needham
Publisher :
Page : 186 pages
File Size : 50,29 MB
Release : 1965
Category : Social Science
ISBN :
Recollections of "Gramp's" early days (or those of Leroy L. Bond, his maternal grandfather, born 1833); his ways of farming, sugaring, logging, etc. a century ago in southeast Vermont.
Author : Robert Edward Hertzberg
Publisher :
Page : 200 pages
File Size : 42,54 MB
Release : 1968
Category : Radio
ISBN :
Author : Libbie Summers
Publisher : Random House Digital, Inc.
Page : 194 pages
File Size : 46,23 MB
Release : 2011-09-13
Category : Cooking
ISBN : 0847836827
Presents photographs and recipes for the major parts of a pig, ranging from popular sections such as the loin and Boston shoulder to the lesser-known parts of the offal.
Author : Peter Kaminsky
Publisher : Hyperion
Page : 312 pages
File Size : 15,45 MB
Release : 2005-05-11
Category : Cooking
ISBN :
Cookbook author and naturalist Peter Kaminsky shares his quest for the perfect pigs and pork recipes, sharing his love for pork dishes and his efforts to find the perfect grilling techniques.