Tuesday, October 29, 2013

pickles, pigs, whiskey and f-bombs.

Chef John Currence’s first cookbook titled Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some is quite the treat and is jam packed with 130 Southern-inspired recipes.

Not only does Currence supply us with amazing recipes, he also tells the story of his journey from 1983 to present day, which will help you better understand him and what he’s all about, thus making the cookbook a more enjoyable read as a whole. Chapters are divided into styles of cooking, such as Boiling & Simmering and Pickling & Canning, etc. to keep things nice and organized. Some of the recipes (not all) are a little ambitious for beginners. Pretty much anyone who’s looking for new and creative recipe ideas will benefit the most from this cookbook. Oh, and those of you who like cocktails as well.

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