I just received a beautiful new cookbook, “Pickles, Pigs & Whiskey” by John Currence, a James Beard winner, former “Top Chef” contestant and owner of the restaurant City Grocery in Oxford, Miss.
According to the book cover, this cookbook includes recipes from Currence’s “three favorite food groups – and then some.” I was also amused to read that Currence “would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fussy presentation.” The book includes a foreward by John T. Edge, one of the country’s leading experts in Southern food.
True to its title, this book includes recipes for cocktails (Bourbon Milk Punch, Mint Julep Redux), pickled things (duck legs, shrimp, grapes, pigs’ ears), condiments (whole-grain Guinness mustard, jalapeno hot sauce), appetizers (pimiento cheese fritters), main courses (seared swordfish with bacon-tomato jam, osso buco with rosemary and English pea risotto, rabbit cacciatore), and desserts (banana-walnut layer cake with vanilla cream cheese frosting, pork fat beignets with bourbon caramel). And that’s just the beginning.
This is a big, gorgeous cookbook. You know you want it.
To be entered to win, just leave a comment on this blog entry and tell me: What is your favorite Southern food or drink?
The deadline will be midnight on Thursday. I’ll announce a random winner on Friday!