Ham: a Savor the South® cookbook (Savor the South Cookbooks)
| Author | : | |
| Rating | : | 4.89 (820 Votes) |
| Asin | : | B06Y3GKGB1 |
| Format Type | : | |
| Number of Pages | : | 300 Pages |
| Publish Date | : | 2016-07-18 |
| Language | : | English |
DESCRIPTION:
His prose conveys a wonderful sense of place and makes clear ham's role on southern sideboards. Ham and the art of curing are on the rise, and I was happy to learn we can expect more artisanal producers from the South in the future.--Cynthia Graubart, author of Chicken: A Savor the South CookbookFor the ham-handed beginner and the ham connoisseur alike, Ham finally gives this delicious meat its due. Damon Lee Fowler has filled Ham with extremely appealing recipes, clear instructions, and basic techniques that will produce delightful dishes for your table. With his peppery style and friendly, knowledgeable tone, Damon Lee Fowler has made a great addition to the Savor the South cookbook collection--it is HIGH TIME for a book dedicated to this adored southern food.--Martha Foose, author of Screen Doors and Sweet Tea
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. Fowler also includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods.. 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
He also is the editor and recipe developer of Dining at Monticello. He resides in Savannah, Georgia. . Damon Lee Fowler is the author of nine cookbooks, including Essentials of Southern Cooking, Classical Southern Cooking, and Beans, Greens, & Sweet Georgia Peaches