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Item Information       Summary     More Content     More by this author     Currance, John, author.     Subjects     Cooking.     Cooks -- Anecdotes.     Browse Catalog     by author:      Currance, John, author.       by title:      Pickles, pigs & whis...         MARC Display

Pickles, pigs & whiskey [electronic resource] : recipes from my three favorite food groups (and then some) / by John Currance ; foreplay by John T. Edge ; photography by Angie Mosier. by Currance, John, author. Kansas City, Missouri : Andrews McMeel Publishing, LLC, c2013. Subjects Cooking.   Cooks -- Anecdotes. Electronic Resource http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=67EA16A0-C42B-4191-BCEA-9CE61AB62F55 This title is available online; click here to access Electronic Resource http://images.contentreserve.com/ImageType-100/2437-1/{67EA16A0-C42B-4191-BCEA-9CE61AB62F55}Img100.jpg ISBN:  9781449447090 (electronic bk.) 1449447090 (electronic bk.) Description:  1 online resource : color illustrations Requests:  0 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 "Ramen" 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.   Copy/Holding information No Item Information

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