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Country Ham: A Southern Tradition of Hogs, Salt & Smoke by Steve Coomes: New

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(461927)
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Estado:
Nuevo
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Ubicado en: Sparks, Nevada, Estados Unidos
Entrega:
Entrega prevista entre el sáb. 9 ago. y el jue. 14 ago. a 94104
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N.º de artículo de eBay:282981993833
Última actualización el 15 dic 2023 23:35:16 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
Nuevo: Libro nuevo, sin usar y sin leer, que está en perfecto estado; incluye todas las páginas sin ...
Publication Date
2014-06-10
Pages
178
ISBN
9781540222923

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Product Identifiers

Publisher
Arcadia Publishing
ISBN-10
1540222926
ISBN-13
9781540222923
eBay Product ID (ePID)
17038415867

Product Key Features

Book Title
Country Ham : a Southern Tradition of Hogs, Salt & Smoke
Number of Pages
178 Pages
Language
English
Topic
United States / State & Local / South (Al, Ar, Fl, Ga, Ky, La, ms, Nc, SC, Tn, VA, WV), Specific Ingredients / Meat, Regional & Ethnic / American / Southern States
Publication Year
2014
Illustrator
Yes
Genre
Cooking, History
Author
Steve Coomes
Format
Hardcover

Dimensions

Item Height
0.4 in
Item Weight
14.4 Oz
Item Length
9 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
Synopsis
Few things are as timeless and southern as a country ham. Gone are the days of considering it a blue-collar staple that is too often overcooked, squashed between biscuit halves or served swimming in red-eye gravy. Today, country ham has found its place among the finest European cured meats and is served at ritzy restaurants as thinly sliced charcuterie or as a garnish on pricey appetizers. The makings of every country ham are the same--hogs, salt and smoke--but these hams undergo an aging process that is no less demanding, varied and fine-tuned than the process for aging the world's finest wines. Get the rub on the history of curing pigs in the Country Ham Belt from food writer Steve Coomes, who consults the best in the ham-making business on everything to do with this salty, southern delicacy.

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