Pickles, Pigs and Whiskey

John Currence


$36.00 $40.00
Publisher: Andrews McMeel Publishing
ISBN: 9781449428808
Cover type: Hardcover
Publish date: 10/1/2013
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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.
John Currence opened City Grocery in Oxford, Mississippi in 1992. Since then, the City Grocery Restaurant Group has opened a number of restaurants, including Ajax Diner, Nacho Mama’s, Kalo’s Tavern, Big Bad Breakfast, Bouré, Lamar Lounge, The Main Event, and Snackbar. Currence is the recipient of the 2009 James Beard Award for Best Chef South and the Southern Foodways Alliance Guardian of the Tradition Award. He has appeared on television programs such as Parts Unknown, Mind of a Chef, Bizarre Foods, Treme, and Top Chef Masters and his writing has appeared in Food & Wine and Bon Appétit, among many others. He is a contributing editor for Garden & Gun magazine, a board member of No Kid Hungry (a project dedicated to eradicating childhood hunger in the United States), and an organizer and past board member of the prestigious annual Southern Foodways Symposium.

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