Pickles, Pigs & Whiskey
James Beard Award-winner John Currence shares his unique style of cooking with 130 recipes, personal stories, music pairings, and beautiful photography by Angie Mosier. With a foreword by John T. Edge, "Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some" is organized by 10 techniques like slathering, pickling, roasting, bringing, and baking. Each recipe has a song pairing with it and throughout the book, John shows the driving force that Southern food has in the culinary world today.
*Excluded from all sales and promotions