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


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 read more

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ISBN:

9781449428808

Format:

Hardback

Pages:

288

Dimensions:

27cm x 22cm

RRP:

$65.00

Category:

Food

Publisher:

Andrews McMeel Publishing

Published:

01 November 2013

ABOUT THE AUTHOR

John Currence