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Pickles, pigs & whiskey : recipes from my three favorite food groups (and then some) / John Currence ; foreplay by John T. Edge ; photography by Angie Mosier.

by Currence, John.

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Andrews McMeel Publishing, LLC, [2013]

Cooking, American -- Southern style.

Cooks -- Anecdotes.

9781449428808 (hc.)

1449428800 (hc.)

xxiv, 259 pages : illustrations (chiefly color) ; 28 cm.

Includes index.

"Not just another successful Southern chef, 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. He would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. The recipes are organized around 10 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning. John's fun-loving personality rings true with his personal stories 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 paired to it with the complete list available from spotify.com. Photographs complete this stunning 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. Why Southern food is the driving force in the American culinary movement today. John lives in Oxford, Mississippi"--Provided by publisher.

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