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


James Beard Award-winner John Currence, is anything but a traditional style chef. Apparently he 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. Now that we’re deep in the heart of tailgate season it might be nice to mix it up from recipes from the mecca of tailgate perfection. 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 are a few not-so-delicacies you should try out imediately after purchasing a defibrillator. Pickles, Pigs & Whiskey $10 kindle/ $28 Hardcover

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