Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some Review

Pickles pigs

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some by John Currence contains a great mix of southern traditional and modern cooking highlighted with 130 very inventive recipes that are organized by 10 different techniques. It is an ideal book for chefs, or at the very least, very serious home cooks.

John Currence's culinary career was built the old fashion way. His penchant for food began in New Orleans Louisiana with his family who loved to cook and spend time in the kitchen. During college, Currence worked his way up from washing dishes to becoming a cook and his journey just continued on an upward trajectory from there. In addition to numerous awards over the years, in 1998 he was honored as Restaurateur of the Year and Chef of the Year by the Mississippi Restaurant Association and in 2009 the prestigious James Beard Foundation Award for Best Chef. In 1992 John opened his first restaurant called City Grocery; since then it has developed into a full Restaurant Group.

John's fun-loving personality shines throughout the Pickles, Pigs & Whiskey book with his personal stories and history. No one describes recipes in quite the way Currence does - they're not only laced with humor but step-by-step detailed and include lengths of freeze times. Each recipe has a song pairing with it and the complete list can be downloaded at spotify.com. Over 100 documentary-style color photographs complete this stunning look at the South.

Pickles, Pigs & Whiskey is an ideal gift for a professional cook or avid foodie. Can't remember when reading a cookbook was so much fun.

Where to Buy Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some

This book is Available Now on Amazon

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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