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

저자: John Currence
출판사: Kansas City, Missouri : Andrew McMeel Publishing, LLC, [2013]
판/형식:   인쇄본 : 영어모든 판과 형식 보기
데이터베이스: WorldCat
요약:
"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."--
Rollins College 네트워크에 연결되지 않았음 온라인 콘텐츠 및 서비스에 대한 이용은 도서관에서 인증을 요구할 수 있습니다.
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제목: Pickles, pigs & whiskey : recipes from my three favorite food groups (and then some) /
데이터베이스 이름: WorldCat
모든 저자 / 참여자: John Currence
ISBN: 9781449428808; 1449428800
메모: Includes index.
콘텐츠: 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.
설명: 259 pages : color illustrations ; 27 cm
내용: 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.
다른 제목 Pickles, pigs and whiskey
Recipes from my three favorite food groups (and then some)
책임: John Currence ; foreplay by John T. Edge ; photography by Angie Mosier.
장르/폼: Cookery.
Cookbooks.
Anecdotes.
연도: 2013
표준 번호: LCCN: 2013940033
클래스 기술어: LC Class No.: TX715.2.S68; 듀이번호: 641.5975
OCLC 번호: 830109431

초록:

"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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"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 더 읽기…

 
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