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.
