From the Publisher:
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 Timesbestselling 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
About the Author:
Joseph E. Dabney is a retired newspaperman (including the Atlanta Journal) and public-relations executive who has studied Appalachian and hill country food traditions for many years. The author of the highly acclaimed Mountain Spirits, a history of corn whiskey and moonshining that has remained in print for twenty-five years, he lives in Atlanta, Georgia.
Release Date: Sept 2018 (Orig. Release Sep 2008)