Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups (and Then Some)Author: John Currence 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 stories, music pairings, and beautiful photography. Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. In his
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Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups (and Then Some)