Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some by John Currence, John Currence

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some

John Currence, John Currence

638 pages • first pub 2013 (view editions)

nonfiction informative inspiring lighthearted medium-paced
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Not just another successful Southern chef, James Beard Award-winner John Currence is THE ambassador for Oxford, Mississippi. In his first book, he shares his rugged and fancy style of cooking through 130 delicious recipes, colorful personal storie...

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