The Country Ham Book (Paperback, New edition)

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. |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.

General

Imprint:	The University of North Carolina Press
Country of origin:	United States
Release date:	October 1999
First published:	October 1999
Authors:	Elaine J. Harvell
Dimensions:	235 x 156 x 11mm (L x W x T)
Format:	Paperback
Pages:	160
Edition:	New edition
ISBN-13:	978-0-8078-4827-2
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > General Books > Food & Drink > General cookery > Cookery by ingredient > General
LSN:	0-8078-4827-1
Barcode:	9780807848272

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