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While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this iconic food holds in the hearts of southerners, Damon Lee Fowler writes, one has only to step into the historic smokehouse of Thomas Jefferson's Monticello and take a deep breath. More than a century after the last hams were hung to smoke in that chamber, the aroma of salt, smoke, and air-dried pork still permeates the rough masonry...

Originally published in 1867 as Mrs. Hill's New Cook Book this encyclopedic treasury of recipes, cooking advice, and household hints brims with insight into the culinary heritage of the South in general and Georgia in particular. With its return to print, the charming volume revises popular legends about the food ways of the Old South, revealing both the bounty of the Southern table and the expertise of the Southern cook.

Over 400 recipes for pickles, preserves, relishes, conserves, jellies, marmalades, chutneys, jams, fruit butters, pickled meats, mincemeats, ketchups, sauces, and candied fruits

"The conservation of food by pickling and preserving is an old and honorable art," writes Marion Brown in her introduction to Pickles and Preserves, first published in 1955. While the art of food preservation does indeed have a long history, it is also very much in step with contemporary interest in natural foods and home gardening. As the popularity of farmers' markets, natural food stores, and...