clock menu more-arrow no yes mobile

Filed under:

Here's a Sneak Peek of John Currence's Fall Cookbook

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

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.








· All John Currence Coverage on Eater [-E-]
· All Cookbook Coverage on Eater [-E-]

City Grocery

152 Courthouse Sq, Oxford, MS 38655