Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some

Finally a cookbook that covers all of the true major food groups: Pickles, Pigs and Whiskey. Get the culinary secrets of James Beard Award-winning chef, John Currence in Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some. Covering simple yet delicious southern recipes, Currence gives you everything you need to know to prepare 130 of his award winning dishes 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. The writing is fun and easy to follow and the pictures are honest and mouthwatering.