The Country Ham Book

Nonfiction, Food & Drink, International, USA
Cover of the book The Country Ham Book by Jeanne Voltz, Elaine J. Harvell, The University of North Carolina Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Jeanne Voltz, Elaine J. Harvell ISBN: 9781469624235
Publisher: The University of North Carolina Press Publication: January 1, 2015
Imprint: The University of North Carolina Press Language: English
Author: Jeanne Voltz, Elaine J. Harvell
ISBN: 9781469624235
Publisher: The University of North Carolina Press
Publication: January 1, 2015
Imprint: The University of North Carolina Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from The University of North Carolina Press

Cover of the book The Price of Defiance by Jeanne Voltz, Elaine J. Harvell
Cover of the book Bacon by Jeanne Voltz, Elaine J. Harvell
Cover of the book Cheddi Jagan and the Politics of Power by Jeanne Voltz, Elaine J. Harvell
Cover of the book Human Rights Treaties and the Senate by Jeanne Voltz, Elaine J. Harvell
Cover of the book Nature's Champion by Jeanne Voltz, Elaine J. Harvell
Cover of the book Our Separate Ways by Jeanne Voltz, Elaine J. Harvell
Cover of the book Tar Heel Editor by Jeanne Voltz, Elaine J. Harvell
Cover of the book Southeastern Geographer by Jeanne Voltz, Elaine J. Harvell
Cover of the book Toxic Debts and the Superfund Dilemma by Jeanne Voltz, Elaine J. Harvell
Cover of the book Searching for Subversives by Jeanne Voltz, Elaine J. Harvell
Cover of the book Living with Spina Bifida by Jeanne Voltz, Elaine J. Harvell
Cover of the book Nagô Grandma and White Papa by Jeanne Voltz, Elaine J. Harvell
Cover of the book Chicken by Jeanne Voltz, Elaine J. Harvell
Cover of the book Well-Read Lives by Jeanne Voltz, Elaine J. Harvell
Cover of the book Border War by Jeanne Voltz, Elaine J. Harvell
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy