Skip to content

Pig: King of the Southern Table
Stock Photo: Cover May Be Different

Pig: King of the Southern Table Hardcover - 2010 - 1st Edition

by Villas, James

  • New
  • Hardcover

Description

Houghton Mifflin Harcourt, 2010-04-09. Hardcover. New. New. In shrink wrap. Looks like an interesting title!
New
NZ$135.85
NZ$9.01 Shipping to USA
Standard delivery: 2 to 21 days
More Shipping Options
Ships from GridFreed LLC (California, United States)
The BIBLIO Guarantee | Ask Seller a Question

About GridFreed LLC California, United States

Biblio member since 2021
Seller rating: This seller has earned a 5 of 5 Stars rating from Biblio customers.

We sell primarily non-fiction, many new books, some collectible first editions and signed books. We operate 100% online and have been in business since 2005.

Terms of Sale: 30 day return guarantee, with full refund including original shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged.

Browse books from GridFreed LLC

Details

  • Title Pig: King of the Southern Table
  • Author Villas, James
  • Binding Hardcover
  • Edition number 1st
  • Edition 1
  • Condition New
  • Pages 424
  • Volumes 1
  • Language ENG
  • Publisher Houghton Mifflin Harcourt, New York
  • Date 2010-04-09
  • Illustrated Yes
  • Bookseller's Inventory # Q-0470194014
  • 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

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.

From the publisher

Includes index.

Media reviews

[STARRED REVIEW] If pig is indeed king, then there is trouble at the castle, for Villas (Dancing in the Lowcountry) has stormed the gates and had at him, leaving no sweetbread, shoulder, or chop untasted. So let the commoners rejoice: here are 300 recipes from Southern hog heaven that are juicy, flirtatious, and, at times, scary. Brave hearts will want to immediately dive into the Variety and Special Meats chapter for some deviled pork liver; hog's head stew; and brains and eggs. The upper crust might prefer a pork pie. Choices include spicy Tennessee sausage; Pork, Apple and Raisin; or Bacon and Corn. A section on barbecue and ribs includes both North and South Carolina styles of BBQ and half a dozen sparerib options. And where lesser authors might stray off-topic when moving to side dishes, Villas, with 13 cookbooks and two James Beard awards under his belt, knows better. All 39 vegetable and rice dishes are chock full of oink, from the mushy turnips with bacon and pork to the slab bacon hoppin' John. Similarly, there are 20 breads that are decidedly not fat-free. That other Southern king, Elvis, would surely have appreciated the bacon-peanut butter muffins, perhaps chased down with a lard hoecake or some bacon-grease hush puppies. (May) (PublishersWeekly.com, February 16, 2010)

About the author

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 Appetit," "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 Appetit'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.

Hang on… we’re fetching the requested page.