Description: Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then ... Product Overview Format: Hardcover, Illustrated 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. Details Hardcover: 288 pages Publisher: Andrews McMeel Publishing (October 1, 2013) Language: English ISBN-10: 8 ISBN-13: 08 Product Dimensions: 9.2 x 1.3 x 10.7 inches Shipping Weight: 3.4 pounds Quality Products Have peace of mind knowing that your order will arrive original factory sealed packaging. That means that you'll have the full force of the manufacturer's warranty to protect your purchase. Fast Shipping You're already purchasing the item. Why pay a lot for your shipping? We get your order shipped out and delivered to your doorstep as quickly as possible. Commitment We are committed to making sure that you leave this transaction satisfied. That means having access to real people that get your questions and concerns answered quickly. Give us a shot and we will make sure that you will look to us again!
Price: 29.83 USD
Location: US
End Time: 2024-08-19T13:52:55.000Z
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Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
ISBN: 1449428800
ISBN10: 1449428800
ISBN13: 9781449428808
MPN: does not apply
Brand: Andrews McMeel Publishing
EAN: 9781449428808
UPC: 050837305762
GTIN: 09781449428808
Book Title: Pickles, Pigs and Whiskey : Recipes from My Three Favorite Food Groups and Then Some
Item Length: 10.7in
Item Height: 1.3in
Item Width: 9.2in
Author: John Currence
Format: Hardcover
Language: English
Topic: Individual Chefs & Restaurants, Regional & Ethnic / American / Southern States
Publisher: Andrews McMeel Publishing
Publication Year: 2013
Genre: Cooking
Item Weight: 57.1 Oz
Number of Pages: 288 Pages