By James Villas
Though pork, fowl, and fish all have their position in Southern delicacies, one animal stands snout and shoulders above the rest—the strong pig. From bacon to barbeque, from red meat loin to red meat abdominal, James Villas's Pig: King of the Southern Table offers the satisfaction of the South in all its glory. three hundred mouth-watering recipes variety from the fundamentals like sausages, ribs, and ham to artistic principles concerning hashes, burgers, gumbos, and casseroles.
A North Carolina local, Villas does not simply supply nice beef recipes but in addition brings the spirit of Southern cooking alive with tasty cultural and historic tidbits and favourite recipes from loved eating places like Louis Osteen's on Pawley's Island and Crook's nook in Chapel Hill. With lovely full-color images and recipes from Maryland to Louisiana and all over the place in among, Pig is the definitive tackle the South's favourite animal.
- Includes three hundred recipes for red meat dishes of every kind, together with appetizers, soups, aspects, rice dishes, or even breads
- Features recipes like Cajun Boudin Rice Sausage, Bacon-Wrapped red meat Loin with Dates and Walnuts, Mississippi Spice-Stuffed Baked Ham, and Collard vegetables with beef abdominal
- Offers greater than simply recipes—the publication encompasses a pig-parts primer, a word list of pig cooking phrases, and cooking suggestions and sidebars all through
- Written through James Villas, winner of 2 James Beard Journalism Awards and previous nutrition and wine editor of Town & Country journal for 27 years
Whether you are making plans the best summer time barbeque or simply searching for new rules for relatives dinners, Pig stocks the secrets and techniques of serious Southern cooking with each nook of the nation.