This might be my favorite cookbook pickup in the last couple of years. It’s a little on the expensive side, but $30 usd after you thumb through this book for a few moments, and you’ll relize it is well worth the buy.
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 throughout the book 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.
I always open a cookbook toward the middle the first time I look through it, and if I like what I see, you’ve got me at least considering the buy already. Just by chance this was the recipe that came up on first open.
This works for me on a whole lot of levels. Pretty much any derivation of skrimp and grits, and you have me open already.
Chef, John @BigBadChef Currence, was raised in NOLA, has a wife called Bess, has won a ton of awards including Restaurateur Of The Year and Chef Of The Year awards in the ‘Sip, he won the 2008 Great American Seafood Cookoff in New Orleans.
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.
The man can cook his ass off. He currently has 6 restaurants.
From what I am seeing so far is that the theme of this book is music, food and booze. I’m widdit. I’m widdit all the way. You should get this book.