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

Donald Goodman

this beautifully photographed cookbook celebrates oyster-bar culture along with the people that bring the restaurant to life

SARA ROAHEN is an oral historian and the author of Gumbo Tales: Finding My Place at the New Orleans Table

Cumberland Island and the exceptional local ingredients to be found there are Otawka's muse

This is particularly true at the Inn's table and in its award-winning wine cellar

Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking AAI Donald GoodmanAuthor: Joseph Dabney 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