Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups (and Then Some)
John Currence
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Currence’s City Grocery in Oxford, Mississippi, is recognized for its assured, spirited reboot of Southern cooking.
A James Beard Award-winner, Currence got his first restaurant job with the legendary Bill Neal at Crook’s Corner, so he knows the classics. When he plays with them, the results are superb: collard greens fermented in the style of kimchi; quail and waffles; veal country captain.
This is truly a chef’s book: Currence’s cooking seems casual, but the flavors he achieves often come from the use of stocks, seasoning blends, and condiments for which he provides recipes, fully expecting you to use them. Ambitious home cooks will also find themselves seduced.
Hardcover. Color photographs throughout.