Pickles, Pigs & Whiskey
is a new book by award-winning chef John Currence. The manly cooking
book is full of interesting ideas and recipes, it indulges your senses
with the tastes of Mississippi. Illustrated beautifully with over 100
documentary-style color photographs you´ll have your mouth watering over
130 delicious recipes that include Pork Fat Beignets with Bourbon
Caramel, Peach Rice Pudding Brulee with Brandy Chantilly Cream,
Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. via
Available in Europe here