Pickles, Pigs & Whiskey (PagePerfect NOOK Book) : Recipes from My Three Favorite Food Groups and Then Some

570 Pages·2013·19.7 MB·English

by  John Currence

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DEDICATION
For the town and people of Oxford, Mississippi.

I am incapable of expressing this dedication in the typical one-or two-line format
these things are normally relegated to, as I owe a debt of gratitude that limited space
will not fully satisfy. This book is dedicated to the town and people of Oxford,
Mississippi, who have taken me in as a son of their own. You have made me family.
You have made me friend. You have supported and encouraged me without coddling
and have never pulled punches. You have kept me honest. You have taught me about
honor, loyalty, and integrity at every turn. We have grown up together in the last
twenty-one years, from fledgling aspiration to lauded achievement. I could not have
accomplished what we have in the last couple of decades anywhere else in the world.

Thank you, Oxford. You trusted me. You tested me. You pushed me. You helped me
understand my place in the South. You have made me a better man. You have helped
me become a chef. You have helped launch the careers of untold numbers of people
who made their start with us. You have given me a place to call my own and you have
welcomed me into your community. Oxford, you are my home and my heart.

I thank you with all of my heart.

Hotty Toddy!

John

Contents
Acknowledgments
FOREPLAY BY JOHN T. EDGE
Introduction: The Word, According to Johnny Snack
My Manifesto: How I Cook
Chapter 1 Stirring, Shaking & Muddling
Chapter 2 Boiling & Simmering
Chapter 3 Pickling & Canning
Chapter 4 Slathering, Squirting & Smearing
Chapter 5 Curing, Preserving & Stuffing
Chapter 6 Frying (Pan & Deep)
Chapter 7 Sautéing & Searing
Chapter 8 Roasting & Braising
Chapter 9 Brining & Smoking
Chapter 10 Baking & Spinning
Metric Conversions & Equivalents