Far from being yet just another great Southern chef, John Currence is a James Beard award winner and Oxford, Mississippi’s number one ambassador. In this, his book Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some ($24), John has shared his fancy yet rugged style of cooking through 130 new and delicious recipes, music pairings, colorful personal tales and some quite stunning photography. Chef Currence would much rather stick you in the mouth with his fabulous flavors that poke you in the eye with an over elaborate decoration. The recipes in this book are separated into 10 techniques including boiling and simmering, slathering, pickling and canning, roasting and braising, muddling and stirring, brining and smoking, baking and spinning and many other.
About Lee King
I live in a great city outside of Philadelphia and run Muted in my free time. Being close to a number of large metropolitan areas gives me a lot of inspiration for menswear and gear. Originally from Pittsburgh as well as a Suburban Detroit transplant I went to Michigan State University and spent most of my career managing global IT services for Pharmaceuticals. Besides mens clothing I enjoy, bonsai, my family, dogs and hanging by the pool.
Get On The Muted List!
Enter your email below to receive WEEKLY updates delivered straight to your inbox. You'll also be the first to know about new products and special offers!