When I cook ham, my own kitchen is redolent with the scent and flavors of history. It was one of my favorite places on the plantation-I loved the scent of good food coming, carefully cared for, cured, into its own, to be presented at George Washington’s own table. Fowler takes us into the smokehouses where the very walls capture aromas and flavors of the hams and then, after years, bounce those accumulated scents and tastes back into the pork hindquarters that are hung inside each year. Ham is discussed for all of its glory starting with the smokehouses of Thomas Jefferson, to today’s southern classics and to that glorious Italian version of ham, Prosciutto. This next volume tackles an icon of the southern table, Ham and was well worth the waitĪuthor Howler is the skilled author of nine cookbooks and the editor and recipe developer of Dining at Monticello. However, do not worry, as the series nears the projected finishing line of twenty books, there is not winding down on quality. This outstanding cookbook series is coming to an end.
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