Overview

Winner of the James Beard Cookbook of the Year award, Smokehouse Ham, Spoon Bread & Scuppernong Wine combines delicious recipes of Appalachian cuisine with the folklore surrounding the area’s pioneer and present-day homesteaders. A modern-day classic, Smokehouse Ham, Spoon Bread & Scuppernong Wine serves up scrumptious Blue Ridge hill-country food and folklore in celebration of the fine people, rich traditions, and natural beauty found in one of the South's most treasured regions. Each page is packed with engaging stories on moonshine and bourbon, corn bread and biscuits, and the succulent glory of wild game and smokehouse ham! Simple (and often surprising) recipes for home cooks call forth memories of grandma’s kitchen table, and photographs bring to life the history of the trees, foothills, and mountain towns. Don’t read on an empty stomach! Praise for Smokehouse Ham, Spoon Bread & Scuppernong Wine: ""Joe's book makes my mouth water for Southern food and my heart hunger for Southern stories. Not since the Foxfire series has something out of the Appalachian experience thrilled me as much."" — Pat Conroy, New York Times bestselling author of South of Broad ""Joe Dabney's prize-winning book humanizes Southern food with its charming stories and interviews.""— Nathalie Dupree, author of Nathalie Dupree's Shrimp and Grits Cookbook

Full Product Details

Author:   Joseph Dabney
Publisher:   Sourcebooks, Inc
Imprint:   Cumberland House Publishing,US
Edition:   Anniversary
Dimensions:   Width: 19.10cm , Height: 3.40cm , Length: 23.50cm
Weight:   1.016kg
ISBN:  

9781402239137

ISBN 10:   1402239130
Pages:   528
Publication Date:   01 June 2010
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Contents Foreword to the Tenth-Anniversary Edition - xi Foreword - xv Preface to the Tenth-Anniversary Edition - xix Acknowledgments - xxi Introduction - 3 The Folklore - 9 The People: America's Great Melting Pot - 11 The Seasons: To Everything There Is a Season - 31 The Social Life: From Work Frolics to Bran Dances, a Spirit of Joy - 39 The Art - 51 The Art of Growing: God's Chosen People Tackle the Good Earth - 53 The Art of Reading Signs: Tracking the Moon from Hog Killing to Moonshining - 61 The Art of Mountain Cooking: From the Fireplace to the Microwave - 69 The Art of Preserving: Smoking, Salting, Drying, Burying, and Canning - 83 The Foods - 93 Introduction - 95 Breads Corn Bread: Mountain Staff of Life - 99 Biscuits: And Butter 'Um While They're Hot! - 115 Mountain Beverages From Buttermilk to Bourbon and Spring Water Galore - 125 Moonshine: Mountain Water of Life - 131 Eggnogging and Syllabubing - 145 Wines, Beers, and Ciders: Maude Thacker's Elderberry Magic - 151 Sassafras Tea: Spring Tonic Supreme - 163 Cool, Tangy Buttermilk: With Corn Bread Crumbled In, Elvis-Style - 169 Meats & Gravies Hog-Killing Day: Fresh Meat Frenzy - 175 Smokehouse Ham: Ah, the Succulent Glory of It All! - 189 Barbecue: As Old As Fire - 201 Mountain Gravies: Soppin' Good - 209 Brunswick Stew: It Began with the Indians - 215 Burgoo: The Kentucky Wonder - 223 Wild Game: Marvelous Meat of the Mountains - 225 Fresh, Fresh Vegetables And the Tradition Continues - 259 Corn: From Soup to Dessert, an Appalachian Favorite - 263 Greens: Plus Pot Likker and Corn Bread - 271 Ramps ( Tennessee Truffles ): Wild Leek of the Mountains - 281 Irish Potatoes: A Slow Start But Soon a Hero - 291 Indian Squash: A Summer Delight - 297 Cabbages, Chestnuts, and High-Proof Moonshine - 301 Sweet Potatoes: The October Delight - 307 Mountain Favorites: Leather-Britches and Other Delectable Beans - 315 Big Hominy, Little Hominy (Grits), and Mush - 323 Soup: The Everlasting Meal - 331 Tangy Mountain Magic: Relishes, Pickles, Krauts, Chutneys, and Chow-Chows - 337 A Cornucopia of Fruits & Nuts A Table Constantly Spread - 349 Apple Time in Appalachia - 353 Peaches: A Joyous Time When They Hit - 361 Berries: A-berryin' on the Blue Ridge - 367 Persimmons: The Sugarplum of the Mountains - 375 Wild Grapes, Plums, Pawpaws, and Mountain Apricots - 381 Chestnuts, Chinquapins, Walnuts, and Hicker Nuts - 389 Jellies: Sweet Sustenance for the Mountain Winter - 399 Jams, Preserves, and Oh, Glorious Apple Butter - 405 Desserts Fat and Lovable Pies, Puddings, and Cakes - 413 Sorghum Syrup: A Soppin' Delight - 431 Honey: Bee Gum Robbery in the Mountains - 441 The Blessings: With Thanks to the Almighty - 449 Epilogue - 457 Bibliography - 459 Photo Credits - 469 Permissions - 471 Foods and Recipes Index - 477 People and Places Index - 489

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Author Information

Joseph E. Dabney is a retired newspaperman and public relations executive who has studied the Carolina and Georgia Low Country, Appalachian, and hill-country food traditions for many years. Author of the highly acclaimed Mountain Spirits and James Beard Cookbook of the Year Award winner Smokehouse Ham, Spoon Bread, and Scuppernong Wine, he lives in Atlanta, Georgia.

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