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Big Bad Breakfast
From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author's popular restaurant in Oxford, Mississippi. John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.
Pickles, Pigs & Whiskey
The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook. In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and more—plus insightful reflections on today’s Southern culinary landscape. Pickles, Pigs & Whiskey features John’s one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.
Tailgreat
Bring home all the flavors and excitement of game day thanks to a lifetime of tailgating wisdom from James Beard Award winner and Top Chef Masters contestant John Currence. John Currence is one of the most celebrated and beloved chefs in America, but he’s also a tailgating fanatic. For years he has prepared fans to go into battle before football games on his home turf in Oxford, Mississippi, supplying them with dishes that go way beyond the expected burgers and hot dogs. In Tailgreat he makes his case that tailgating food can be so much more than sad store-bought dips and chips, as we celebrate the spirit of coming together with friends and family to support a common cause: our team. The dishes are flavor-packed hits like Korean BBQ Wings, Grilled Corn Guacamole, Sweet Mustard Pulled Pork, and NOLA Roast Beef Po’Boy Bites. With these recipes you will surely lead your team, or at least your next meal, to victory.
Sausage Making
From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Momofuku). With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-b...
Better Off Without 'Em
The author of Smile When You're Lying describes his controversial road trip investigation into the cultural divide of the United States during which he met with possum-hunting conservatives, trailer park lifers and prayer warriors before concluding that both sides might benefit if former Confederacy states seceded.
The Wild Chef
Field & Stream magazine’s Jonathan Miles brings us from field to table with the best recipes, techniques, and tools from his hugely popular column, along with new content for every wild game fan and budding hunter-chef. Learn how to butcher and braise, forage and flavor, and cook the best food your campsite or home kitchen has ever seen. A wild game cookbook for every hunter—from the aspiring chef to the seasoned shot who does his own butchering—this collection of at-home and in-the-field recipes and kitchen tricks is everything that a modern wild game cookbook should be. Organized seasonally, The Wild Chef brings the reader over 130 recipes, tips, techniques, and tools of the trade fr...
Southern Cross the Dog
When the Great Flood of 1927 devastates Mississippi, eight-year-old Robert Chatham loses everything. Robert’s adventures in the brooding swamplands – from hard labour to imprisonment to thwarted love – are full of courage, danger and heartbreak. This is story of how a small, hurt boy becomes a tough, young man: forced to choose between the lure of the future and the claims of his past. Set against one of the great American landscapes, Southern Cross the Dog is a mesmerizing and savagely beautiful novel. It marks the arrival of Bill Cheng as a writer of astonishing gifts.
