Tailgreat

John Currence


$25.20 $28.00
Publisher: Ten Speed Press
ISBN: 9781984856524
Cover type: Hardcover
Publish date: 8/25/2020
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A collection of 120 smart, modern, yet tailgate-friendly recipes from Southern chef extraordinaire John Currence and his time in the tailgating mecca at Ole Miss.

With recipes for cocktails, sandwiches, snacks, and grill-ables, this book cover all the classics you’d expect at any self-respecting tailgate—but James Beard Award-winning chef John Currence of City Grocery and Big Bad Breakfast uses only top-notch ingredients and plenty of influences from cuisines from around the world, creating a tailgating book to up your game. He also has tons of tailgating experience, having catered for events at Ole Miss football games for years.

With tips for transporting food, ideas for hosting large crowds, and plenty of attitude, Currence shows you how to bring people together to celebrate their favorite team—or really any occasion. Recipes will please discerning crowds with dishes like Asian Duck Meatball Lettuce Wraps with Tangy Hoisin, NOLA Roast Beef Poboy Bites, Spicy Fried Chicken Buttered Popcorn, and Black-Eyed Pea Falafel with Tzatziki Pita Pockets.
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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