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

↠ Read full length Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some online free ⇺ PDF Author John Currence ∌ ↠ Read full length Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some online free ⇺ PDF Author John Currence ∌ 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. 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    • Kindle
    • 1449428800
    • Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
    • John Currence
    • English
    • 11 August 2016

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