Pickles, Pigs & Whiskey
ByPublisher Description
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.
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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John T. Edge
John T. Edge is a contributing editor at
He also writes for the
and the
and appears on the Food Network's
and NPR's weekend
His work has been featured in the last six
annuals, and his books include
and
Director of the Southern Foodways Alliance at the University of Mississipi, he is also the columnist for the
Saving Southern Food series. Visit his website at www.johntedge.com.
Other books by John T. Edge
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