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Book Club

Photo: Eater

Former New York Times critic William Grimes rounds up a bunch of "seasonal cookbook offerings." On Heston Blumenthal's Historic Heston, Grimes writes: "No one is going to cook from this book. Not many will be able to lift it." And on John Currence's Pickles, Pigs & Whiskey: "Currence... does a lot of hootin', hollerin' and carryin' on. A lot of cussin' too, not something you normally find in a cookbook. Tune out the noise, ignore the idiotic music recommendations for each dish... and you still have a book full to bursting with imaginative New Southern recipes." [NYT]

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