omitir hasta el contenido
Pickles, pigs & whiskey : recipes from my three favorite food groups (and then some) Ver este material de antemano
CerrarVer este material de antemano

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

Autor: John Currence
Editorial: Kansas City, Missouri : Andrew McMeel Publishing, LLC, [2013]
Edición/Formato:   Libro impreso : Inglés (eng)Ver todas las ediciones y todos los formatos
Base de datos: WorldCat
Resumen:
"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."--
No está conectado a la Rollins College red Es posible que tenga que autenticar con su biblioteca para tener acceso a contenido y servicios en linea
Consiguiendo una copia en línea de este material… Consiguiendo una copia en línea de este material…

Encontrar un ejemplar en la biblioteca

Obtener la ubicación y disponibilidad de este material… Obtener la ubicación y disponibilidad de este material…

WorldCat

Encontrarlo en una biblioteca por todo el mundo
Bibliotecas por todo el mundo tienen este material

Detalles

Título: Pickles, pigs & whiskey : recipes from my three favorite food groups (and then some) /
Nombre de base de datos: WorldCat
Todos autores / colaboradores: John Currence
ISBN: 9781449428808; 1449428800
Notas: Includes index.
Contenido: 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.
Descripción: 259 pages : color illustrations ; 27 cm
Contenido: 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.
Otros títulos: Pickles, pigs and whiskey
Recipes from my three favorite food groups (and then some)
Responsabilidad: John Currence ; foreplay by John T. Edge ; photography by Angie Mosier.
Género/Forma Cookery.
Cookbooks.
Anecdotes.
Año: 2013
Números estándar: LCCN: 2013940033
Descriptores de clase: No. Clas. Biblioteca del Congreso: TX715.2.S68; No. Dewey: 641.5975
Número OCLC: 830109431

Resumen:

"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 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."--
Recuperando notas sobre este material Recuperando notas sobre este material

Reseñas

Reseñas editoriales

Resumen de la editorial

"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 Leer más

 
Reseñas contribuidas por usuarios

Etiquetas

Ser el primero.
Confirmar este pedido

Ya ha pedido este material. Escoja OK si desea procesar el pedido de todos modos.

Cerrar ventana

Inicie una sesión con WorldCat 

¿No tienes una cuenta? Puede fácilmente crear una cuenta gratuita.