Research Catalog

Pickles, pigs & whiskey : recipes from my three favorite food groups (and then some)

Title
Pickles, pigs & whiskey : recipes from my three favorite food groups (and then some) / by John Currance ; foreplay by John T. Edge ; photography by Angie Mosier.
Author
Currance, John
Publication
  • Kansas City, Missouri : Andrews McMeel Publishing, LLC, [2013]
  • ©2013
Supplementary Content

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Details

Description
1 online resource : color illustrations
Alternative Title
Pickles, pigs, and whiskey
Subjects
Genre/Form
  • Cookbooks.
  • Anecdotes.
  • Electronic books.
Reproduction (note)
  • Electronic reproduction.
ISBN
  • 9781449447137
  • 9781449447090
OCLC
857714403
Author
Currance, John, author.
Title
Pickles, pigs & whiskey : recipes from my three favorite food groups (and then some) / by John Currance ; foreplay by John T. Edge ; photography by Angie Mosier.
Publisher
Kansas City, Missouri : Andrews McMeel Publishing, LLC, [2013]
Copyright Date
©2013
Type of Content
text
Type of Medium
computer
Type of Carrier
online resource
Summary
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 & quot;Ramen & quot; 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.
Source of description
Print version record.
Reproduction
Electronic reproduction. New York : Andrews McMeel Publishing, LLC, 2021. Requires OverDrive Read (file size: N/A KB) or Adobe Digital Editions (file size: 42785 KB) or Kobo app or compatible Kobo device (file size: N/A KB) or Amazon Kindle (file size: N/A KB).
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Added Title
Pickles, pigs, and whiskey
Other Form:
Print version: Currance, John. Pickles, pigs & whiskey 9781449428808 (OCoLC)855704971
Branch Call Number
eNYPL BOOK
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