Here's a really early glimpse of Beard Award winning Oxford, Mississippi chef John Currence's forthcoming cookbook, Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some, fresh and piping hot across the Eaterwire. This isn't coming out until October 29 (pre-order on Amazon), but it's never too early to get excited for a book that divides food into the three most important food groups, is it? Intel from these pages: fellow Oxfordian John T. Edge wrote the foreword. The book contains a manifesto. It also contains recipes for all kinds of pickled stuff, New Orleans-style barbecue shrimp, Steen's braised pork belly (!) and something called Deep South Ramen that uses ham to make dashi. Quote Currence:
"I'd rather punch you in the mouth with kick-ass flavors than poke you in the eye with complicated presentations. Hard work, dedication to quality, and respect for tradition and history have carried me forward; the 130 recipes in Pickles, Pigs & Whiskey paint that picture."
Below, a few pages from Pickles, Pigs & Whiskey.