Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking

-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

Diving into the Smoky Mountain and Blue Ridge hillcountry, Smokehouse Ham highlights and embraces the art of Appalachian cuisine from pioneer days to the present. With authoritative folklore, authentic Appalachian recipes, old-time photographs, and fascinating sidebars, Smokehouse Ham is sure to engross readers everywhere. Includes: Bourbon, the mountain beverage Plum pudding Buttermilk biscuits Brunswick Stew And more

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 Times bestselling 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