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

Auteur : John Currence
Éditeur: Kansas City, Missouri : Andrew McMeel Publishing, LLC, [2013]
Édition/format:   Livre imprimé : AnglaisVoir toutes les éditions et tous les formats
Base de données: WorldCat
Résumé:
"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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Détails

Titre: Pickles, pigs & whiskey : recipes from my three favorite food groups (and then some) /
Nom de la base de données: WorldCat
Tous les auteurs / collaborateurs: John Currence
ISBN: 9781449428808; 1449428800
Notes: Includes index.
Contenu: 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.
Description: 259 pages : color illustrations ; 27 cm
Contenu: 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.
Autres titres: Pickles, pigs and whiskey
Recipes from my three favorite food groups (and then some)
Responsabilité: John Currence ; foreplay by John T. Edge ; photography by Angie Mosier.
Genre/forme: Cookery.
Cookbooks.
Anecdotes.
Année: 2013
Numéros normalisés: LCCN: 2013940033
Indices de classification: Indice de classification LC: TX715.2.S68; Numéro Dewey: 641.5975
Numéro OCLC: 830109431

Résumé:

"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."--
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Synopsis de l’éditeur

"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 Lire la suite...

 
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