Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
(eBook)
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Format
eBook
Language
English
ISBN
9781449447090
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Citations
APA Citation, 7th Edition (style guide)
John Currence., & John Currence|AUTHOR. (2013). Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some . Andrews McMeel.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)John Currence and John Currence|AUTHOR. 2013. Pickles, Pigs & Whiskey: Recipes From My Three Favorite Food Groups and Then Some. Andrews McMeel.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)John Currence and John Currence|AUTHOR. Pickles, Pigs & Whiskey: Recipes From My Three Favorite Food Groups and Then Some Andrews McMeel, 2013.
MLA Citation, 9th Edition (style guide)John Currence, and John Currence|AUTHOR. Pickles, Pigs & Whiskey: Recipes From My Three Favorite Food Groups and Then Some Andrews McMeel, 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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Grouping Information
Grouped Work ID | 8682666a-983c-9b7a-e7ee-66b57c508cdb-eng |
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Full title | pickles pigs and whiskey recipes from my three favorite food groups and then some |
Author | currence john |
Grouping Category | book |
Last Update | 2024-01-07 19:05:54PM |
Last Indexed | 2024-04-20 01:50:01AM |
Book Cover Information
Image Source | hoopla |
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First Loaded | Jul 2, 2023 |
Last Used | Oct 15, 2023 |
Hoopla Extract Information
stdClass Object ( [year] => 2013 [artist] => John Currence [fiction] => [coverImageUrl] => https://cover.hoopladigital.com/vsa_9781449447090_270.jpeg [titleId] => 11680861 [isbn] => 9781449447090 [abridged] => [language] => ENGLISH [profanity] => [title] => Pickles, Pigs & Whiskey [demo] => [segments] => Array ( ) [pages] => 288 [children] => [artists] => Array ( [0] => stdClass Object ( [name] => John Currence [relationship] => AUTHOR ) ) [genres] => Array ( [0] => American - Southern States [1] => Cooking [2] => Regional & Ethnic ) [price] => 0.99 [id] => 11680861 [edited] => [kind] => EBOOK [active] => 1 [upc] => [synopsis] => Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 130 recipes organized by 10 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. Each recipe has a song pairing with it and the complete list can be downloaded at spotify.com. Over 100 documentary-style color photographs by photographer Angie Mosier complete this stunning look at the South. 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. [url] => https://www.hoopladigital.com/title/11680861 [pa] => [subtitle] => Recipes from My Three Favorite Food Groups and Then Some [publisher] => Andrews McMeel [purchaseModel] => INSTANT )