Pickles, Pigs & Whiskey

Recipes from My Three Favorite Food Groups and Then Some

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    • $11.99

Publisher Description

The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.

In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and more—plus insightful reflections on today’s Southern culinary landscape.

Pickles, Pigs & Whiskey features John’s 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 is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.

GENRE
Cookbooks, Food & Wine
RELEASED
2013
October 1
LANGUAGE
EN
English
LENGTH
288
Pages
PUBLISHER
Andrews McMeel Publishing
SELLER
OpenRoad Integrated Media, LLC
SIZE
28
MB

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