| The Country Ham Book Contributor(s): Voltz, Jeanne (Author), Harvell, Elaine J. (Author) |
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ISBN: 0807848271 ISBN-13: 9780807848272 Publisher: University of North Carolina Press OUR PRICE: $27.00 Product Type: Paperback - Other Formats Published: October 1999 Annotation: 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. |
| Additional Information |
| BISAC Categories: - Cooking | Specific Ingredients - Meat - Cooking | Regional & Ethnic - American - Southern States |
| Dewey: 641.664 |
| LCCN: 99023397 |
| Physical Information: 0.43" H x 7.02" W x 8.54" (0.66 lbs) 160 pages |
| Themes: - Cultural Region - South |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
Contributor Bio(s): Voltz, Jeanne: - Jeanne Voltz is author of more than ten cookbooks, including Barbecued Ribs, Smoked Butts, and Other Great Feeds and The Flavor of the South.Harvell, Elaine J.: - Elaine J. Harvell has more than twenty-five years of experience in food marketing. She lives in Marietta, Georgia. |
