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Books : Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking |
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Books : Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking |
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Dewey Decimal Number: 641.5974 EAN: 9781581820041 ISBN: 1581820046 Label: Cumberland House Publishing Manufacturer: Cumberland House Publishing Number Of Items: 1 Number Of Pages: 336 Publication Date: 1998-09 Publisher: Cumberland House Publishing Sales Rank: 398000 Studio: Cumberland House Publishing Editorial Review: Related Items:
Average Rating:
 Rating:  - Not One Wasted PageThis book is filled-brimming with knowledge, page after page, and not one page is wasteful! Filled with lore, Filled with recipes. My God, filled with information I couldn't believe existed! Do you know what a syllabub is? I did, we have an original syllabub, one that actually survived the Civil War. This cookbook describes in detail what they were used for, and the greatest of recipes for syllabub-the milk and wine mix. This book is a history book, listing TRUE History! How our ancestors ticked, and why you have that inclination to go back to those old traditional ways, because you have it in your genes, you are a descendant of these tough and true-grit individuals that fought and survived the most brutal of wars. This book will make you proud, you won't be inclined to ever loan it out, because even if you let grandma borrow it, it probably won't be returned. I forewarned you- don't loan it out! Keep it, read it, and if tempted, just buy another one to loan, it's worth the price paid. Hurry now, before they read this review and decide to raise the cost! (too bad I couldn't make that smaller print) Rating:  - Fabulous Food FolkloreDabney captures the culinary culture of the Appalachians. Wonderful anecdotes and reminiscing carry the reader along. The Michie Tavern Apple Cobbler recipe is excellent (Almost like dining there again!). There is a factual error relating to Kentucky Burgoo. Dabney writes that this was first introduced to Kentucky by Col. Jaubert in 1810. Jaubert wasn't born until about 1840 according to census records and his grave marker. This error was no fault of the writer, though. Marion Flexner's 'Out of Kentucky Kitchens', which was sourced, also includes this error. Rating: - Yummy for the TummyRose 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. Rating: - AwesomeAll 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.
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