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Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
John Currence
€ 43.47
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Description for Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
Hardback. John Currence shares his rugged and fancy style of cooking through 150 delicious recipes, colourful personal stories, and beautiful photography. Num Pages: 288 pages, colour illustrations, frontispiece. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 223 x 275 x 31. Weight in Grams: 1636.
Chef John Currence would rather punch you in the mouth with his fantastic flavours than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 150 recipes organized by 11 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. These ... Read more
Chef John Currence would rather punch you in the mouth with his fantastic flavours than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 150 recipes organized by 11 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. These ... Read more
Product Details
Publisher
Andrews McMeel Publishing
Number of pages
288
Format
Hardback
Publication date
2013
Condition
New
Weight
1636g
Number of Pages
288
Place of Publication
Kansas City, United States
ISBN
9781449428808
SKU
V9781449428808
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-70
About John Currence
Recipient of the 2009 James Beard Foundation Award for Best Chef, John Currence was also honored as Restaurateur of the Year and Chef of the Year by the Mississippi Restaurant Association in 1998. In 2006, he received the Southern Foodways Alliance Guardian of Tradition Award, won the 2008 Great American Seafood Cook-off in New Orleans, and the 2009 Charleston Food ... Read more
Reviews for Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
"...should be on the reading list of anyone interested not only in Southern cooking, but in taking the pulse of American gastronomy overall." (Julia Reed, Wall Street Journal) "And oh, my lord. It's killer." "Any man who suggests pairing fried quail with waffles...gets my vote." (Wendell Brock, Atlanta Journal-Constitution) "This has so much voice; perhaps that's why it ... Read more