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

Author: John Currence
Publisher: Kansas City, Missouri : Andrew McMeel Publishing, LLC, [2013]
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"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."--
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Details

Genre/Form: Cookbooks
Anecdotes
Cookery
Document Type: Book
All Authors / Contributors: John Currence
ISBN: 9781449428808 1449428800
OCLC Number: 830109431
Notes: Includes index.
Awards: Winner of Pat Conroy Southern Book Prize (Cooking) 2014
Short-listed for James Beard Foundation Book Awards (American) 2014
Description: 259 pages : color illustrations ; 27 cm
Contents: Stirring, shaking & muddling --
Boiling & simmering --
Pickling & canning --
Slathering, squirting & smearing --
Curing, preserving & stuffing --
Frying (pan & deep) --
Sauteing & searing --
Roasting & braising --
Brining & smoking --
Baking and spinning.
Other Titles: Pickles, pigs and whiskey
Recipes from my three favorite food groups (and then some)
Responsibility: John Currence ; foreplay by John T. Edge ; photography by Angie Mosier.

Abstract:

John Currence shares his rugged and fancy style of cooking through 150 delicious recipes, colourful personal stories, and beautiful photography.  Read more...
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Publisher Synopsis

"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 Read more...

 
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