Ham: A Savor the South Cookbook
{"id":7624209694938,"title":"Ham: A Savor the South Cookbook","handle":"ham-a-savor-the-south-cookbook-9781469635897","description":"\u003cb\u003eAuthor: \u003c\/b\u003eDamon Lee Fowler\u003cbr\u003e\u003cbr\u003eWhile 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. \u003cbr\u003e\u003cbr\u003eEven after centuries of culinary transformations throughout the South, that fragrance lingers in kitchens throughout the region. \u003ci\u003eHam\u003c\/i\u003e'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 grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and, yes, the vegetable pot. Fowler also includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eFowler, Damon Lee:\u003c\/i\u003e\u003c\/b\u003e - Damon Lee Fowler is the author of nine cookbooks, including \u003ci\u003eEssentials of Southern Cooking\u003c\/i\u003e, \u003ci\u003eClassical Southern Cooking\u003c\/i\u003e, and \u003ci\u003eBeans, Greens, \u0026amp; Sweet Georgia Peaches\u003c\/i\u003e. He also is the editor and recipe developer of \u003ci\u003eDining at Monticello\u003c\/i\u003e. He resides in Savannah, Georgia.\u003c\/p\u003e","published_at":"2024-05-01T13:44:05-04:00","created_at":"2022-05-05T15:28:57-04:00","vendor":"Marketplace Books","type":"Hardcover","tags":["American","books","Books on Shopify","Cookbooks","Cooking","Cooking \/ Wine","Cultural Region\/South","Damon Lee Fowler","GA","Hardcover","In-House Fulfillment","Meat","PUB201709","Regional \u0026 Ethnic","Savor the South","Savor the South Cookbooks","Specific Ingredients","University of North Carolina Press"],"price":2200,"price_min":2200,"price_max":2200,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":42710384476378,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781469635897","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Ham: A Savor the South Cookbook","public_title":null,"options":["Default Title"],"price":2200,"weight":386,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781469635897","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/localpalatemarketplace.com\/cdn\/shop\/products\/ham.jpg?v=1679755562"],"featured_image":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/ham.jpg?v=1679755562","options":["Title"],"media":[{"alt":"Ham: A Savor the South Cookbook by Fowler, Damon Lee","id":31967174066394,"position":1,"preview_image":{"aspect_ratio":1.0,"height":800,"width":800,"src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/ham.jpg?v=1679755562"},"aspect_ratio":1.0,"height":800,"media_type":"image","src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/ham.jpg?v=1679755562","width":800}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cb\u003eAuthor: \u003c\/b\u003eDamon Lee Fowler\u003cbr\u003e\u003cbr\u003eWhile 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. \u003cbr\u003e\u003cbr\u003eEven after centuries of culinary transformations throughout the South, that fragrance lingers in kitchens throughout the region. \u003ci\u003eHam\u003c\/i\u003e'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 grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and, yes, the vegetable pot. Fowler also includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eFowler, Damon Lee:\u003c\/i\u003e\u003c\/b\u003e - Damon Lee Fowler is the author of nine cookbooks, including \u003ci\u003eEssentials of Southern Cooking\u003c\/i\u003e, \u003ci\u003eClassical Southern Cooking\u003c\/i\u003e, and \u003ci\u003eBeans, Greens, \u0026amp; Sweet Georgia Peaches\u003c\/i\u003e. He also is the editor and recipe developer of \u003ci\u003eDining at Monticello\u003c\/i\u003e. He resides in Savannah, Georgia.\u003c\/p\u003e"}
