Fred W. Sauceman's Books

The Place Setting

Timeless Tastes of the Mountain South, from Bright Hope to Frog Level: Second Serving

By: Fred W. Sauceman

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The Place Setting

Timeless Tastes of the Mountain South, from Bright Hope to Frog Level: Second Serving

By: Fred W. Sauceman

Popular food writer Fred Sauceman searched Southern Appalachia for the tastes that define and sustain the region's people. What he found will delight readers who join him on this journey. This second engaging collection of essays celebrates the dinners and diners of a region largely overlooked by the national food press.

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Page Count

244

Publisher

Mercer University Press

Published Date

ISBN 10

0865549982

ISBN 13

9780865549982

The Place Setting

Timeless Tastes of the Mountain South, from Bright Hope to Frog Level

By: Fred William Sauceman

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The Place Setting

Timeless Tastes of the Mountain South, from Bright Hope to Frog Level

By: Fred William Sauceman

Explores Appalachian foodways. This book features a geographical area that 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.

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Page Count

280

Publisher

Mercer University Press

Published Date

ISBN 10

0881461407

ISBN 13

9780881461404

The Place Setting

Timeless Tastes of the Mountain South, from Bright Hope to Frog Level

By: Fred William Sauceman

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The Place Setting

Timeless Tastes of the Mountain South, from Bright Hope to Frog Level

By: Fred William Sauceman

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Age

Page Count

280

Publisher

Mercer University Press

Published Date

ISBN 10

0881461407

ISBN 13

9780881461404

The Proffitts of Ridgewood

An Appalachian Family's Life in Barbecue

By: Fred W. Sauceman

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The Proffitts of Ridgewood

An Appalachian Family's Life in Barbecue

By: Fred W. Sauceman

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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Publisher

Food and the American South

Published Date

ISBN 10

0881466271

ISBN 13

9780881466270

Book's by Fred W. Sauceman

The Place Setting

The Place Setting

The Place Setting

The Place Setting

The Place Setting

The Place Setting

The Proffitts of Ridgewood

The Proffitts of Ridgewood

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