Ham - Fowler, Damon Lee
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"[Fifty-five ham] recipes including brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and the vegetable pot. Includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods"--Amazon.com.

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Produktbeschreibung
"[Fifty-five ham] recipes including brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and the vegetable pot. Includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods"--Amazon.com.
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Autorenporträt
Damon Lee Fowler is the author of nine cookbooks, including Essentials of Southern Cooking, Classical Southern Cooking, and Beans, Greens, & Sweet Georgia Peaches. He also is the editor and recipe developer of Dining at Monticello. He resides in Savannah, Georgia.