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John Currence
Pickles, Pigs & Whiskey
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2499640Pickles, Pigs & Whiskeyhttps://www.gandhi.com.mx/pickles-pigs---whiskey-9781449447120/phttps://gandhi.vtexassets.com/arquivos/ids/2112285/255a9527-29e4-4e0d-b8fd-53ee8622407f.jpg?v=638652045642200000206251MXNAndrews McMeel PublishingInStock/Ebooks/<p><strong>The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.</strong></p><p>In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and moreplus insightful reflections on todays Southern culinary landscape.</p><p><em>Pickles, Pigs & Whiskey</em> features Johns one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South Ramen with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.</p>...2436082Pickles, Pigs & Whiskey206251https://www.gandhi.com.mx/pickles-pigs---whiskey-9781449447120/phttps://gandhi.vtexassets.com/arquivos/ids/2112285/255a9527-29e4-4e0d-b8fd-53ee8622407f.jpg?v=638652045642200000InStockMXN99999DIEbook20139781449447120_W3siaWQiOiIxNTUxN2UwNy1hZDgwLTQ3NDYtYTE4ZC1hMTA1ZDUxN2VhMDgiLCJsaXN0UHJpY2UiOjI1MSwiZGlzY291bnQiOjQ1LCJzZWxsaW5nUHJpY2UiOjIwNiwiaW5jbHVkZXNUYXgiOnRydWUsInByaWNlVHlwZSI6Ildob2xlc2FsZSIsImN1cnJlbmN5IjoiTVhOIiwiZnJvbSI6IjIwMjUtMDMtMDFUMTg6MDA6MDBaIiwicmVnaW9uIjoiTVgiLCJpc1ByZW9yZGVyIjpmYWxzZX1d9781449447120_<p><strong>The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.</strong></p><p>In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and moreplus insightful reflections on todays Southern culinary landscape.</p><p><em>Pickles, Pigs & Whiskey</em> features Johns one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South Ramen with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.</p>(*_*)9781449447120_<p><strong>The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.</strong></p><p>In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and moreplus insightful reflections on todays Southern culinary landscape.</p><p><em>Pickles, Pigs & Whiskey</em> features Johns one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South Ramen with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.</p>...9781449447120_Andrews McMeel Publishinglibro_electonico_cc87c2c2-890e-37ed-8a11-69ac4235414f_9781449447120;9781449447120_9781449447120John CurrenceInglésMéxico2013-10-01T00:00:00+00:00Andrews McMeel Publishing