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Pickles, Pigs & Whiskey

Recipes from My Three Favorite Food Groups and Then Some

Published by Andrews McMeel Publishing
Distributed by Simon & Schuster

About The Book

Not just another successful Southern chef, James Beard Award-winner John Currence is THE ambassador for Oxford, Mississippi. In his first book, he shares his rugged and fancy style of cooking through 130 delicious recipes, colorful personal stories, music pairings, and beautiful photography.

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 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.

About The Author

Product Details

  • Publisher: Andrews McMeel Publishing (October 1, 2013)
  • Length: 288 pages
  • ISBN13: 9781449428808

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Raves and Reviews

"...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 spoke to me the loudest." (Bonnie Benwick, Washington Post)

" irreverent, good-looking coffee-table-size book that you will want for its 130 solid recipes."

"This cookbook...prove the maturation of new New Orleans and new Southern cooking." (Judy Walker, The Times-Picayune)

"’ve got yourself a page-turner." (Food Republic)

"...this book is a paean to the flavors of the South." (Dash)

"Filled to the brim with unbelievably wonderful recipes, this oversized, larger-than-life cookbook is a joy to behold."

"this is a cook book with loads of personality and va-va voom." (Rachel Gladstone, Dish Magazine)

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