Tag Archives: unc press

Savor the South–Ham

Carve a ham as if you were shaving the face of a friend. Henri Charpentier For a Yankee like me, there is a mystique surrounding Southern ham. Are they all cured and smoked and salty? Do you soak it and … Continue reading

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Savor the South–Corn

A light wind swept over the corn, and all nature laughed in the sunshine. Anne Bronte Corn has to be among the most American of foods. Corn is woven through Mayan mythology–marking calendar dates and shaping origin stories. English settlers called the … Continue reading

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The President’s Kitchen Cabinet

His cook is his chief merit. The world visits his dinners, not him. Moliere And I suppose, depending on your party or your president, you can say the same about the White House. There are all kinds of anecdotes about … Continue reading

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Learn to Cook 25 Southern Classics 3 Ways

I do love Southern cooking; southern France, southern Italy, southern Spain. I love Southern cooking. –Clarence Clemons Jennifer Brule was born to write this book. When she was 12, she had such a jones for Velveeta cheese that she lied … Continue reading

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Savor the South–Bacon

A pig resembles a saint in that he is more honored after death than during his lifetime. Irma S. Rombauer With great restraint, UNC Press has resisted adding Bacon to its Savor the South series until the fourth year. I would have … Continue reading

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Savor the South–Barbecue

“Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.” –James Beard … Continue reading

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Savor the South–Greens

Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi… and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the … Continue reading

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