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Cooks & Books, Culinary Events, McIntyre's Books Author Events
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 first cookbook, Currence gives you 130 recipes organized by 10 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to name a few.
John’s fun-loving personality rings true with his personal stories and history, and his 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 has a song pairing with it and the complete list can be downloaded at spotify.com. Over 100 documentary-style color photographs by photographer Angie Mosier complete this stunning look at the South.
Pickles, Pigs, and Whiskey is at once irreverent, and at the same time a serious look at Southern food today. John’s upbringing in New Orleans, time spent in his grandparent’s garden, experience living in Western Europe, and schooling along the Eastern Seaboard all inform this volume of recipes that reflects where today’s Southern culinary landscape is going. This book illustrates why Southern food is finally recognized as the driving force in the American culinary movement today.
John Currence was born and raised in New Orleans, LA to a family that loved to cook and spend time in the kitchen. His mother’s travels with his father during his childhood, combined with the family’s several years in Europe, brought the dishes of the world to their dinner table, while time spent hunting and fishing in South Louisiana began the education in the foods of his home. Currence’s first cooking job was while working offshore as a deckhand on a tugboat in the Gulf of Mexico, though he saw his first restaurant job while in school at UNC where he started washing dishes at Bill Neal’s Crook’s Corner. He worked his way up through the Crook’s kitchen and after three years, Currence returned to New Orleans to open Gautreau’s, where he worked as sous chef. After several years, Currence moved on to the Brennan family of restaurants to help open Bacco before finally settling in Oxford in 1992 and opening City Grocery.
Among the many awards he has won, in 2009, he was awarded the James Beard Foundation award for Best Chef South and was a winner of Charleston Food and Wine Festival’s Iron Chef Challenge.
Mason Jar Station
French Vidalia Onion Soup
Roasted Acorn Squash Bisque
Smoked Chicken Salad
The Fry Basket
Quail & Waffles
Okra & Green Onion Hush Puppies
Shrimp & Lobster Corndogs
Pimento Cheese Fritters
Steen’s Syrup-Braised Pork Belly with Smoked Carrots
Garlic Duck Sausage with Collard “Choucroute Garni”
Bourbon Braised Pork Cheeks with Creamy Garlic Parmesan Grits
Maryland Crab Cakes
Banana- Foster Bread & Butter Pudding
Kitchen Skin Cookie Ice Cream Sandwich
Chocolate – Peanut Butter Cake
Pork Fat Beignets with Bourbon Caramel
Reception including food, autographed book, tax and gratuity $85
About Cooks & Books
This series was founded with a premise that there’s no better way to explore a new cookbook than by talking with the author, and sampling and delving into those dishes with seriously fun and delicious discussion. It is a collaboration between Fearrington’s Executive Chef Colin Bedford and Keebe Fitch of McIntyre’s Books, one of the South’s most celebrated independent bookstores, with an amazing cookbook selection. Learn more about the series here.