Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
Not simply one more effective Southern gourmet specialist, James Beard Award-victor John Currence is THE envoy for Oxford, Mississippi. In his first book, he shares his tough and extravagant style of cooking through 130 delectable plans, vivid individual stories, music pairings, and wonderful photography.
Gourmet expert John Currence would prefer to punch you in the mouth with his phenomenal flavors than jab you in the eye with extravagant introduction. In his first cookbook, Currence gives you 130 plans composed by 10 unique strategies, for example, Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to give some examples. John's carefree character sounds valid all through the book with his own accounts and history, and his exceptional plans 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. Every formula has a melody blending with it and the total rundown can be downloaded at spotify.com. More than 100 narrative style shading photos by picture taker Angie Mosier complete this staggering gander at the South.
Pickles, Pigs, and Whiskey is on the double flippant, and simultaneously a genuine glance at Southern food today. John's childhood in New Orleans, time spent in his grandparent's nursery, experience living in Western Europe, and tutoring along the Eastern Seaboard all illuminate this volume regarding plans that reflects where the present Southern culinary scene is going. This book shows why Southern food is at long last perceived as the main thrust in the American culinary development today.
About the Author
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 and Wine Festival’s Iron Chef Challenge.
I first saw this book in a local cooking store killing time before a meeting and was intrigued by the title. I gave it a quick flip through and found some recipes interesting enough to look it up on Amazon when I got home. The reviews were very positive so bought it. I have three criteria for buying a cookbook. The first is recipes that catch my attention and I want to try. Second are pictures showing the author's ideas on plating. My third criteria is stories talking to how the recipe came about. A bonus is a book that has recipes on how to make ingredients that are then used in other recipes. Like Sean Brook and Thomas Keller’s cookbooks this does this well. Also like them John gives his opinions on various subjects in side notes that I find help me better understand how they think and how they got to their opinions. The pickles and whiskey parts are a lot like Sean Brook’s book and deals with how to pickle things and cocktail recipes. Unlike the others, John gives music suggestions to play while cooking each recipe. Cute but none of the recipes can be completed during the playing of its song. The first recipe I tried was French onion soup recalibrated for sweet onions like Vidalia. It was spot on. The next one I tried was the hero stuffed trout. Easy and delish. I can’t wait to do more exploring.-Busrey
Inspiring words and recipes, beautiful photos, and a well-constructed book to boot. It’s interesting to see a lot of the same recipes I make in my own southern kitchen, only slightly different. His bread & butter pickle recipe is only slightly different than my own (i use homegrown Kirby cucumbers, I don’t use white wine, and I add sliced jalapeños). I’m making the pickled sweet potatoes and pickled watermelon rind this weekend then I’ll work my way through the rest of the book. I have several hundred culinary books but this one looks like it will get regular use.-Stephanie
I thought you had to be named Donald Link to write a cookbook on cajun cooking. If Link is the King this guy is the prince heir apperant. Shrimp and Grits recipe is worth the price of the book. Every time i use it i am suddenly the star of the party. (As if i wasn't already) Anyway, the author is a cook after my own heart. He makes nearly everything he uses from bbq sauce to mustard. If you are tired of everything boxed, canned or packaged this book is for you. btw, this is not to say that all of this makes this book difficult or boring far from it. Could say lots more but stop reading my blabbering and read this book.-K. Back
Download Ebook Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some | 20 Mb | Pages 288 | EPUB | 2013
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