One-of-a-kind man recipes are all that can be found in James Beard winner John Currence’s new book, Pickles, Pigs & Whiskey. Filled with photos, personal stories and backgrounds on the different recipes along with matching songs to listen to while you’re cooking and eating, this isn’t your grandma’s recipe book. Inside you’ll find classic Southern recipes like Cacciatore, beignets, grits and pork belly but all with a very unique twist – for example, instead of plain powdered sugar beignets, Currence’s recipe makes use of Pork Fat Beignets with Bourbon Caramel. Currence’s Deep South “Ramen” with Fried Poached Egg and Nola-Style Barbecued Shrimp with Creole Cream Cheese Grits are a couple more of our favorites. In total, Pickles, Pigs & Whiskey notes a total 130 of these unique recipes, all so authentic you may find yourself talking with a bit of a Southern accent you didn’t know you had.
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