Pickles, Pigs & Whiskey
Renowned Southern chef John Currence shares his rugged yet sumptuous style of cooking in his first book, Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some, along with personal anecdotes, music pairings for each of the 130 recipes, and stunning photography by Angie Mosier. John owns and operates City Grocery Restaurant Group in Oxford, Mississippi and is a James Beard Award-winner (Best Chef South) and has been named “Guardian of Tradition” by the Southern Foodways Alliance.
Entertaining and inspiring, Pickles, Pigs & Whiskey is the perfect cookbook for those wishing to explore Southern-influenced fare with a twist.
A. Chanin Short Jacquard Apron
Made in-house with durable 100% organically brown-grown and naturally colored jacquard knit, this short apron is ideal for cooks, sewers, painters, artisans, and the like. The apron features two large pockets, the perfect size for toting around necessary tools and notions. Measures 12 1/2” from the waist to bottom edge. One size fits most.
Short Stack Editions
Short Stack is a beautiful series of small-format, hand-bound publications that are half cookbook, half food magazine. Each 4 1/2” x 7 1/2” edition is inspired by a single ingredient and written by an array of chefs, cookbook authors, and food writers. So far, seven ingredient-inspired volumes have been published, including: Eggs by Ian Knauer, Tomatoes by Soa Davies, Strawberries by Susan Spungen, Buttermilk by Angie Mosier, Grits by Virginia Willis, Sweet Potatoes by Scott Hocker, and Broccoli by Tyler Kord. Each booklet is printed in the USA and constructed by hand with baker’s twine.