Book description
A nose-to-tail guide to the very best Southern pork recipes, from
award-winning food writer James Villas
Though beef, poultry, and fish all have their place in Southern
cuisine, one animal stands snout and shoulders above the rest-the
mighty pig. From bacon to barbecue, from pork loin to pork belly,
James Villas's Pig: King of the Southern Table presents the
pride of the South in all its glory. 300 mouth-watering recipes range
from the basics like sausages, ribs, and ham to creative ideas
involving hashes, burgers, gumbos, and casseroles.
A North Carolina native, Villas doesn't just provide great pork
recipes but also brings the spirit of Southern cooking alive with
tasty cultural and historical tidbits and favorite recipes from
beloved restaurants like Louis Osteen's on Pawley's Island and Crook's
Corner in Chapel Hill. With gorgeous full-color photography and
recipes from Maryland to Louisiana and everywhere in between,
Pig is the definitive take on the South's favorite animal.
- Includes 300 recipes for pork dishes of all kinds, including
appetizers, soups, sides, rice dishes, and even breads
- Features recipes like Cajun Boudin Rice Sausage, Bacon-Wrapped
Pork Loin with Dates and Walnuts, Mississippi Spice-Stuffed Baked
Ham, and Collard Greens with Pork Belly
- Offers more than just recipes-the book includes a pig-parts
primer, a glossary of pig cooking terms, and cooking tips and
sidebars throughout
- Written by James Villas, winner of two James Beard Journalism
Awards and former food and wine editor of Town &
Country magazine for 27 years
Whether you're planning the perfect summer barbecue or just looking
for new ideas for family dinners, Pig shares the secrets of
great Southern cooking with every corner of the nation.
James Villas was the food and wine editor of
Town & Country magazine for 27 years, and his work has
appeared in Food & Wine, Saveur, Gourmet,
Bon Appétit, The New York Times, and many other
publications. He has written 15 cookbooks and books on food, including
two that were nominated for James Beard Awards and featured in Food
& Wine's annual "Best of the Best." He has won two James
Beard Journalism Awards, most recently for an article in
Saveur, and was named Bon Appétit's Food Writer of the Year for
2003. He is also the author of The Glory of Southern Cooking
and The Bacon Cookbook, both from Wiley.
