From breakfast and barbecues, to pig pickin's and church benefits, pig reallyis the king of the Southern table. Three hundred classic and modern Southern recipes feature pork in all forms, including bacon, sausages, ribs, ham, and more. And the variety of dishes is even more diverse, from roasts, hashes, and burgers, to soups, gumbos, and casseroles. As in all of acclaimed author JamesVillas's cookbooks, this is more than just a collection of recipes. It's an authoritative tome by a renowned expert on Southern cooking, with the fascinating culture and history (sometimes dating back centuries) explained for nearly every recipe, making this cookbook truly as interesting to read as it is to cook from. Villas provides recipes to illustrate the difference between North and South Carolina barbecue. He offers more than twenty ham recipes, with versions from Georgia, Mississippi, and New Orleans. As a native of North Carolina, Villas presents family recipes from home kitchens like Aunt Bunnys Bacon and Sausage Soufflé and Maw Maws Mustard Pork Chops and Dumplings in Cider, as wellas ones from best-loved restaurants such as the original Louis Osteens on Pawley's Island or Crook's Corner in Chapel Hill. In addition to the recipes, there is a head-to-tail Southern pig parts primer, a glossary of Southern pig cooking terms, informative tips and sidebars throughout, and a full-color insert of gorgeous food photography.James Villas was the food and wine editor of Town s annual Best of the Best and three that were finalists for James Beard Book Awards. He has won two JamesBeard Journalism Awards, most recently for an article in Saveur in 2006, and was named Bon Appétits Food Writer of the Year in 2003.
- ISBN: 978-0-470-19401-0
- Editorial: John Wiley & Sons
- Encuadernacion: Cartoné
- Páginas: 472
- Fecha Publicación: 05/05/2010
- Nº Volúmenes: 1
- Idioma: Inglés