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Fresh hams cook slowly for eight hours over hickory wood as smoke drifts through Bullock's Hollow in Northeast Tennessee. It's a smell both ancient and alluring. The technique is as old as cooking itself. Gas and electricity play no part. Wood, fire, and smoke are the elements. Pressures to modernize ...
The Proffitts of Ridgewood: An Appalachian Family's Life in Barbecue
Fresh hams cook slowly for eight hours over hickory wood as smoke drifts through Bullock's Hollow in Northeast Tennessee. It's a smell both ancient and alluring. The technique is as old as cooking itself. Gas and electricity play no part. Wood, fire, and smoke are the elements. Pressures to modernize are constant, but labor-intensive tradition prevails at Ridgewood Barbecue near Bluff City. The restaurant has been located at the same spot since 1948, and it has been owned and operated by the Proffitt family all that time. The Proffitts of Ridgewood: An Appalachian Family's Life in Barbecue, by Fred W. Sauceman, tells a story of persistence, respect for tradition, and loyalty to the land. The enterprising Grace Proffitt opened a beer joint in that once lonely hollow, but four years later, the county went dry, forcing Grace and her husband Jim to seek out another means to raise their two little boys, Larry and Terry. Grace and Jim chose barbecue. They designed their own pits. And they created a sauce that only two people know how to make today. Now in its third generation of family ownership, Ridgewood is a barbecue restaurant run by a pharmacist and his daughter, a registered nurse. Despite its secluded location, the parking lot is constantly full. Diners from all over the world seek out hickory-smoked ham, tomato-based sauce, blue cheese dressing, and swigs of sweet tea. This book tells the story of those remarkable products and the hard-working Appalachian family who created them.
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21.000000 USD

The Proffitts of Ridgewood: An Appalachian Family's Life in Barbecue

by Fred W. Sauceman
Paperback
Book cover image
In his latest collection of writings about the foodways of the Appalachian region, Fred W. Sauceman guides readers through country kitchens and church fellowship halls, across pasture fields and into smokehouses, down rows of vegetable gardens at the peak of the season and alongside ponds resonant with the sounds of ...
Buttermilk and Bible Burgers: More Stories from the Kitchens of Appalachia
In his latest collection of writings about the foodways of the Appalachian region, Fred W. Sauceman guides readers through country kitchens and church fellowship halls, across pasture fields and into smokehouses, down rows of vegetable gardens at the peak of the season and alongside ponds resonant with the sounds of a summer night. The scenes and subjects are oftentimes uniquely personal, and they combine to tell a love story, a chronicle of one person's affection for a region and its people, its products, and its places. Traversing Appalachia from an Italian kitchen in Pennsylvania to a soda shop in South Carolina, Buttermilk and Bible Burgers is a tribute to people loyal to the land and proud of their culinary heritage. Sauceman describes the common bond of breaking beans, the dignity of the barbecue pit, the nobility of the black-iron skillet, and the transformative power of a glass of Tennessee buttermilk, and shares recipes.
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22.050000 USD

Buttermilk and Bible Burgers: More Stories from the Kitchens of Appalachia

by Fred W. Sauceman
Paperback
Book cover image
This book, the first of two volumes, chronicles a highly personal journey, with plenty of loafing stops along the way, through the hills and hollows of Southern Appalachia, in search of the tastes that define and sustain the region's people. Join food writer Fred Sauceman as the sorghum syrup thickens ...
The Place Setting: Timeless Tastes of the Mountain South, from Bright Hope to Frog Level
This book, the first of two volumes, chronicles a highly personal journey, with plenty of loafing stops along the way, through the hills and hollows of Southern Appalachia, in search of the tastes that define and sustain the region's people. Join food writer Fred Sauceman as the sorghum syrup thickens in September, as the First Family of Country Music repeats the late summer ritual of making the vinegary, vegetable-packed relish called chow-chow in Virginia, and as ramps, audacious cousins to the green onion, first push through winter's leaves on the forest floor near the Cherokee reservation in North Carolina. Learn pimento cheese techniques from octogenarian pharmacists, eat gas station pizza off a warm car hood, and revel in the simple but ingenious concoction called Beans All the Way.
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26.250000 USD
Hardback
Book cover image
In the third and final volume of the series, The Place Setting: Timeless Tastes of the Mountain South , Fred Sauceman continues his exploration of Appalachian foodways. The book's geographical reach extends from the land of pepperoni rolls, created by Italian bakeries for coal miners in northern West Virginia, to ...
The Place Setting: Timeless Tastes of the Mountain South, from Bright Hope to Frog Level - Thirds
In the third and final volume of the series, The Place Setting: Timeless Tastes of the Mountain South , Fred Sauceman continues his exploration of Appalachian foodways. The book's geographical reach extends from the land of pepperoni rolls, created by Italian bakeries for coal miners in northern West Virginia, to downtown Chattanooga, Tennessee, where the Zarzour family, originally from the Middle East, has operated a Southern butter-bean-turnip-green diner since 1918. In Clinton, Tennessee, drugstore pimento cheese leads to a lesson in the history of civil rights and equal access to education. On Main Street in Blowing Rock, North Carolina, ham biscuits hold out against the pressures of multimillion-dollar development. Sauceman takes readers inside a church kitchen in Jonesborough, Tennessee's oldest town, where roll aroma distracts the congregation, and to the banks of a farm pond near the Nolichucky River as former tobacco growers harvest Malaysian shrimp in September. In the 'Atomic City' of Oak Ridge, Tennessee, we learn how good schools led to good pizza. In the mountains of North Carolina, Virginia, and Tennessee, we delve into red hot-dog devotion. This volume of The Place Setting unlocks the secret of brown salt, traces the history of an 'energy drink' that had to be rationed after its introduction in 1949, and instructs readers on ironing a sandwich.
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31.450000 USD
Hardback
Book cover image
This book, the second of two volumes, chronicles a highly personal journey, with plenty of loafing stops along the way, through the hills and hollows of Southern Appalachia, in search of the tastes that define and sustain the region's people. Fred Sauceman introduces us to a German war bride pulling ...
The Place Setting, Second Serving: Timeless Tastes Of The Mountain South, From Bright Hope To Frog L
This book, the second of two volumes, chronicles a highly personal journey, with plenty of loafing stops along the way, through the hills and hollows of Southern Appalachia, in search of the tastes that define and sustain the region's people. Fred Sauceman introduces us to a German war bride pulling hand-made pizzas out of her brick oven, tells the story of a Hollywood-type who felt the call of good cooking and the North Carolina mountains, recounts the lives of three early television cooks, recalls a legendary hot dog vendor who ran for president, and profiles the most colorful and controversial grocer in the history of Southern Appalachia, known for luring customers by pitching chickens off store roofs. This book celebrates generations of people who have had the courage to go their own way, to cling to proven, sometimes even ancient, techniques, to remain loyal to age-old flavors despite the existence of easier, less laborious methods.
26.250000 USD
Hardback
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