This is not your ordinary cookbook. The first section of the book is about the
pig and its parts, with an explanation of selecting and cooking a whole pig,
belly and bacon, roasts, hams, ribs and chops. Sauces, rubs and brines are also
covered in this first section.
This is a “Southern” book so the second section covers the
top restaurants throughout the south that specialize in pork and BBQ. A profile is presented with a brief history,
menu specialties, an “insider tip” and
contact information. A recipe from each restaurant follows in the following
section – Recipes.
The recipes included are down-home, southern-style, hearty
food. I have several marked to try, such as Momma Mia’s Mac Salad from the Shed,
Chicken Fried Pork Chops from Delta Bistro, and Fried Green Tomato BLT from
Stella’s Kentucky Deli, but there are many more that vary in ingredients and
complexity. If you are looking for something a little different, this is
it!
I received a copy of The Southern Foodie’s Guide to the Pig
as part of the BookLook blogger program in exchange for an honest review.
Author Chris Chamberlain
Chris Chamberlain is a food and drink writer based in Nashville, Tennessee, where he has lived his entire life except for four years in California where he studied liberal arts at Stanford University and learned how to manipulate chopsticks. He is a regular writer for the Nashville Scene and their "Bites" food blog. He has also contributed to the Nashville City Paper, Nashville Lifestyles magazine, 2001 Edgehill and at www.geardiary.com.
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