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Pickles, Pigs & Whiskey
Recipes from My Three Favorite Food Groups and Then Some
1 of 1 copy available
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.
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Creators
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Publisher
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Release date
September 15, 2021 -
Formats
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OverDrive Read
- ISBN: 9781449447090
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EPUB ebook
- ISBN: 9781449447090
- File size: 21176 KB
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Languages
- English
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Reviews
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Starred review from December 1, 2013
In this cookbook's "foreplay" (foreword), introduction, and recipe headnotes, James Beard Award-winning chef Currence comes across as cheeky but undeniably serious about his craft. Through 130 recipes in technique-based chapters (e.g., "Boiling & Simmering," "Pickling & Canning"), readers will get to know Currence's philosophy, influences, and music recommendations. Recipes for mint julep redux, deep South "ramen" with fried poached eggs, hill country cioppino, and bourbon-pecan pie with tonka bean ice cream, showcase some of the most exciting trends in Southern food and drink. VERDICT Essential for regional collections.
Copyright 2013 Library Journal, LLC Used with permission.
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