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Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some Hardcover – October 1, 2013
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"...should be on the reading list of anyone interested not only in Southern cooking, but in taking the pulse of American gastronomy overall." (Julia Reed, Wall Street Journal)
"And oh, my lord. It's killer."
"Any man who suggests pairing fried quail with waffles...gets my vote." (Wendell Brock, Atlanta Journal-Constitution)
"This has so much voice; perhaps that's why it spoke to me the loudest." (Bonnie Benwick, Washington Post)
"...an irreverent, good-looking coffee-table-size book that you will want for its 130 solid recipes."
"This cookbook...prove the maturation of new New Orleans and new Southern cooking." (Judy Walker, The Times-Picayune)
"...you’ve got yourself a page-turner." (Food Republic)
"...this book is a paean to the flavors of the South." (Dash)
"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 Gladstone, Dish Magazine)
About the Author
Recipient of the 2009 James Beard Foundation Award for Best Chef, John Currence was also honored as Restaurateur of the Year and Chef of the Year by the Mississippi Restaurant Association in 1998. In 2006, he received the Southern Foodways Alliance Guardian of Tradition Award, won the 2008 Great American Seafood Cook-off in New Orleans, and the 2009 Charleston Food and Wine Festival’s Iron Chef Challenge. Currence’s humble beginnings began in his home in New Orleans Louisiana where his family loved to cook and spend time in the kitchen. While studying at the University of North Carolina, Currence got his first job working at Crook’s Corner, where he worked his way up from washing dishes to becoming a cook. After three years at Crook’s, Currence returned to New Orleans to open Gautreau’s as sous chef. After several years, he started working for the Brennan family of restaurants to help open Bacco before settling in Oxford, Mississippi, and opening City Grocery in 1992. Since then, the City Grocery Restaurant Group has had a number of openings, including Nacho Mama’s, Kalo’s, Ajax Diner, City Grocery Catering Company, Bouré, Big Bad Breakfast, Snackbar, and Lamar Lounge. In addition to the City Grocery Restaurant Group’s success, he has served as chairman and president of the Mississippi Restaurant Association and president of the Yoknapatawpha Arts Council. He is also a contributing editor for Garden & Gun Magazine and is an active volunteer with St. Jude’s Children’s Hospital. Other projects include the Adventures of The Big Bad Chef video series. He was also a contestant on the second season of Top Chef Masters. He is an avid hunter and fisherman and lives in Oxford, Mississippi, with his wife and daugher.
Top customer reviews
His version of Deviled Pickled eggs with sunburst trout roe is amazing with creme friche(page 71) and his Spicy Pepper Jelly version has made me a believer with creole cream cheese on a bagel.
Purchase this book if you want an introduction to proper Southern US food.
Many of the recipes required ingredients that you can't get at just any grocery store which is why I give it three stars. I was expecting something I could make with ingredients readily available.
This is definately a great gift for a foodie! It is like upper class super fancy southern food.
It's a great book, only if you've ever thought, "oh, this again?" or "he's wrong about that!" while reading a BBQ cookbook.