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

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USD14,60
Aproximadamente12,52 EUR
Estado:
En buen estado
Respira tranquilidad. Se aceptan devoluciones.
Envío:
Gratis Standard Shipping.
Ubicado en: Sparks, Nevada, Estados Unidos
Entrega:
Entrega prevista entre el lun. 11 ago. y el vie. 15 ago. a 94104
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N.º de artículo de eBay:285039786392
Última actualización el 24 jul 2025 05:50:57 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
En buen estado: Libro que se ha leído pero que está en buen estado. Daños mínimos en la tapa, ...
Publication Date
2014-06-10
Pages
176
ISBN
9781626193307

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Product Identifiers

Publisher
Arcadia Publishing
ISBN-10
1626193304
ISBN-13
9781626193307
eBay Product ID (ePID)
201544565

Product Key Features

Book Title
Country Ham: : a Southern Tradition of Hogs, Salt and Smoke
Number of Pages
176 Pages
Language
English
Publication Year
2014
Topic
Agriculture / Animal Husbandry, 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, United States / General
Illustrator
Yes
Genre
Cooking, Technology & Engineering, History
Author
Steve Coomes
Book Series
American Palate Ser.
Format
Trade Paperback

Dimensions

Item Height
0.3 in
Item Weight
10.6 Oz
Item Length
9 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
LCCN
2014-016297
Dewey Edition
23
Dewey Decimal
641.3/64
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.
LC Classification Number
TX749.5.H35C66 2014

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