Country Ham Book
Author: Jeanne Voltz
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 including Pan Roasted Sea Scallops with Pesto and Ham, Alabama Ham Bone Soup, and delectable combinations of ham with corn, biscuits, and greens. The book also features a glossary and a list of sources for ordering country hams.
Atlanta Journal-Constitution - Jim Auchmutey
It's about time someone lavished this kind of loving attention on one of America's great heirloom foods. This book is as welcome as a warm ham biscuit on a cold winter morning.
Raleigh News & Observer
A splendid new book. . . . Almost everything you might want to know about country ham, including the history and lore of this Southern staple.
What People Are Saying
Jean Anderson
With The Country Ham Book, Jeanne Voltz and Elaine Harvell fill a huge void in our knowledge of American cooking. They also dish up some of the most mouth-watering recipes I've seen. This is one cookbook I'll keep at the ready! (Jean Anderson, author of The American Century Cookbook)
Table of Contents:
AcknowledgmentsBook review: Betty Crocker PocketChef Desserts or Gourmet Baby
Toaster's Handbook: Jokes, Stories, and Quotations
Author: Peggy Edmund
Introductions by MARY KATHARINE REELY.
No comments:
Post a Comment