Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups (and Then Some)

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups (and Then Some) by Currence, John

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups (and Then Some)

Regular price $40.00
/
  • Secure payments
  • In stock, ready to ship
  • Inventory on the way
Shipping calculated at checkout.
Not just another successful Southern chef, James Beard Award-winner John Currence is THE ambassador for Oxford, Mississippi. In his first book, he shares his rugged and fancy style of cooking through 130 delicious recipes, colorful personal stories, music pairings, and beautiful photography.

Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 130 recipes organized by 10 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to name a few. John's fun-loving personality rings true throughout the book with his personal stories and history, and his one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South "Ramen" with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe has a song pairing with it and the complete list can be downloaded at spotify.com. Over 100 documentary-style color photographs by photographer Angie Mosier complete this stunning look at the South.

Pickles, Pigs, and Whiskey is at once irreverent, and at the same time a serious look at Southern food today. John's upbringing in New Orleans, time spent in his grandparent's garden, experience living in Western Europe, and schooling along the Eastern Seaboard all inform this volume of recipes that reflects where today's Southern culinary landscape is going. This book illustrates why Southern food is finally recognized as the driving force in the American culinary movement today.

Author: John Currence
Publisher: Andrews McMeel Publishing
Published: 10/29/2013
Pages: 288
Format: Hardcover
Weight: 3.61lbs
Size: 10.60h x 8.70w x 1.60d
ISBN: 9781449428808
Award: James Beard Foundation Book Awards - Nominee
Award: Pat Conroy Southern Book Prize - Winner

Payment by weight through FEDEX or DHL

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Recently viewed