Pig: king of the Southern table New hardcover - 2010 - 1st Edition
by Villas, James
- Used
- Hardcover
Description
Standard delivery: 10 to 28 days
About Books for Cooks Victoria, Australia
Australia's specialist indie culinary bookstore for armchair cooks, professional chefs & avid foodies right in the heart of Melbourne at the Queen Victoria Market; open every day. We stock over 45,000 new, old, vintage and antiquarian books & ephemera about food, drink and the culinary arts
Members of ANZAAB, ILAB, IOBA and the Australian Booksellers Association.
Established 1983.
Details
- Title Pig: king of the Southern table
- Author Villas, James
- Binding New Hardcover
- Edition number 1st
- Edition 1
- Pages 424
- Volumes 1
- Language ENG
- Publisher John Wiley, New York, USA
- Date 2010
- Illustrated Yes
- Bookseller's Inventory # 9780470194010
- ISBN 9780470194010 / 0470194014
- Weight 2.8 lbs (1.27 kg)
- Dimensions 9.2 x 8.2 x 1.5 in (23.37 x 20.83 x 3.81 cm)
- Library of Congress subjects Cookery, American - Southern style, Cookery (Pork)
- Library of Congress Catalog Number 2009018557
- Dewey Decimal Code 641.597
Summary
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.