- Paperback: 528 pages
- Publisher: Cumberland House; 10 Anv edition (May 1 2010)
- Language: English
- ISBN-10: 1402239130
- ISBN-13: 978-1402239137
- Product Dimensions: 23.5 x 19.2 x 4 cm
- Shipping Weight: 1 Kg
- Average Customer Review: 4.8 out of 5 stars See all reviews (9 customer reviews)
- Amazon Bestsellers Rank: #683,233 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Details |
Product Description
Product Description
"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 "It's the first 'cookbook' I've actually read from the top like a novel. It's a helluva book, and I haven't even taken it to the kitchen yet." -Paul Hemphill, author of Lovesick Blues: The Life of Hank Williams The Art of Appalachian Cuisine from Pioneer Days to the Present A modern-day classic, Smokehouse Ham, Spoon Bread & Scuppernong Wine embraces the art of Appalachian cooking and storytelling. This James Beard Cookbook of the Year Award winner is a scrumptious serving of Blue Ridge hill-country food and folklore, packed with recipes, photographs, and tales that bring to life one of the South's most treasured regions. "Joseph E. Dabney knows as much about the South as just about anyone. In this superb and entertaining book, he graphically illuminates the Appalachian region through its food and beguiling rituals that envelop it. Don't read this heady amalgam of folklore, history, and literature on an empty stomach." -Willie Morris, author of My Dog Skip, North Toward Home, and New York Days "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 "This book is like a treasure uncovered in Grandmother's attic. Recipes and histories of their origin reminisce of the old days with such longing that even a Yankee will hanker for more." -Today's Librarian
Ingram
A scrumptious slice of Smoky Mountain and Blue Ridge hill country folklore, handed down from Scotland, England, Wales, Ireland, Germany, and the Cherokee Nation, this book covers the art, foods, blessings, and legends of the people of this fascinating region.
--This text refers to an alternate
Paperback
edition.
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Most helpful customer reviews
5.0 out of 5 stars
Yummy for the Tummy,
By
This review is from: Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking (Paperback)
Rose Houk went back to the Appalachian roots for these recipes.Opossum, "take one opossum and slow cook him to get the fat out." Then she describes the people's stories how during the winter you might not have much more than a squirrel for meat. I got a sense of the bravery and strength of character of the mountain people when they grew their own food during hard times and good times. Their meals reminded me of a simpler time when large families worked their land and survived together. Besides all that, her story telling made me laugh.
5.0 out of 5 stars
Awesome,
By kellyfmtx "kellyfmtx" (Texas) - See all my reviews
This review is from: Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking (Paperback)
All I can say is this book is AWESOME. You must get it. I have never seen such quality, and old time cooking, and history wrapped up in one cookbook like this. I wish there were more books like this one. If we don't write down the knowledge these people had, and how they survived, and lived...we are making a tragic mistake. I cannot wait to start making some of the food listed from their recipes! I just saw this book last night at a bookstore in town. Don't hesitate to get this book, you won't be sorry.
3.0 out of 5 stars
Folksy shouldn't be dumb,
By
This review is from: Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking (Paperback)
The author of this folksy, breezy book is obviously in love with his subject. Unfortunately, he sometimes does not seem to know what he's writing about. On page 189 with a photo of hams hanging hock up, he quotes a mountain sage who says hams should be 'hung with the hocks down', but apparently does not notice the discrepancy. Five pages later he gives his 'modern update' to a traditional recipe: boil ham in water in a deep pan (not a pressure cooker) at 300 degrees. Funny, I can't get my boiling water above 212 degrees. Although he has a deep love of the subject, he does not appear to have a deep knowledge. There are many examples of inconsistencies. On page 313 and following, he describes a mountain personage Aggie Ross Lossiah and then on page 327 and following, he describes the same person, but calls her Angie Ross Lossiah. (These are not just typos; at each place he uses the name multiple times.) In the chapter on sorghum syrup, he says 'it is known in the mountains as "long sweetenin'." This is in contrast to "short sweetenin'" -- refined sugar.' Then in the chapter on honey, he says 'honey was considered the much-loved mountain "long sweetening" while sorghum was "short sweetening".' The main purpose of the recipes in the book seem for entertainment. Many are cute, but most are either trivial and obvious, or else carelessly presented; for example, a recipe for blackberry dumplings calls for four ingredients: 1 qt blackberries, 1 1/4 c sugar, 2 c water, and "Berry mix". I have not figured out where to get the "Berry mix" (is that a commercial product?) or when to add it -- it was not mentioned in the directions. Also, there's that problem of boiling water at 300 degrees. Nevertheless, I found the book enjoyable and evocative of my own experiences in and with the people of the Southern Appalachians.
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