Pickles, Pigs & Whiskey (BOK)

John Currance

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Chef John Currence would rather punch you in the mouth with his fantastic flavours than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 150 recipes organized by 11 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to name a few. John's fun-loving personality rings true throughout the book with his personal stories and history, and his 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. These are complemented by over 100 documentary-style colour photographs by photographer Angie Mosier. Pickles, Pigs, and Whiskey is at once irreverent, and at the same time a serious look at Southern food today. John's upbringing in New Orleans, time spent in his grandparent's garden, experience living in Western Europe, and schooling along the Eastern Seaboard all inform this volume of recipes that reflects where today's Southern culinary landscape is going. This book illustrates why Southern food is finally recognized as the driving force in the American culinary movement today.

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2013 Forfatter John Currance
Forlag
ANDREWS & MCMEEL
ISBN 9781449428808
Antall sider 288 Dimensjoner 22,8cm x 27,4cm x 3,2cm
Vekt 1638 gram Leverandør Bertram Trading Ltd