Pig: King of the Southern Table - Hardcover

Villas, James

3.86

58 ratings by Goodreads

9780470194010: Pig: King of the Southern Table

Hardcover

ISBN 10: 0470194014 ISBN 13: 9780470194010

Publisher: Houghton Mifflin Harcourt, 2010

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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.

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From the Inside Flap:

Though beef, poultry, and fish all have their uses in Southern cookery, one animal stands snout and shoulders above the rest—the mighty pig. Whether served with coleslaw or baked beans, potato salad or collard greens, the pig holds pride of place on the South's dinner table.

In Pig, James Villas, the award-winning author of The Glory of Southern Cooking and The Bacon Cookbook, shares 300 mouthwatering recipes that hail from every area of the South—Mississippi Smothered Pork Cutlets; Kentucky Scramble; Sullivan's Island Bacon and Shrimp Bog; Louisiana Red Beans and Rice with Pickled Pork; and Georgia Ham Hock, Bacon, and Chicken Chowder, to name just a few. With gorgeous full-color photography and recipes from the Mason-Dixon to the Gulf of Mexico and everywhere in between, pig is the definitive take on the king of Southern cuisine.

A North Carolina native, Villas doesn't just present the region's best 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 in South Carolina and Crook's Corner in Chapel Hill, North Carolina. He examines every part of the pig and shows you what to do with each—hocks to trotters, pork belly to fatback—and even includes a glossary that covers virtually every dish you can think of, from Cajun boudin sausage to traditional salt pork.

Ideal for summertime pig-outs and soul-satisfying family dinners alike, pig happily shares the secrets of great Southern cooking with every corner of the nation. So, whether you're a lapsed Southerner who wants to recreate the tastes of home or a Yankee looking for a new thrill, this is the perfect down-home cookbook for every pork lover.

From the Back Cover:

"Pig is so good you can taste it. Villas brings all of his expertise and passion into this wide-ranging, highly readable discourse on the lordly staple of Southern cookery."
—John Berendt, author of Midnight in the Garden of Good and Evil

"No one is more qualified to write about the 'King of the Southern Table' than the King of Southern Cooking himself, James Villas. The book is loaded with mouthwatering recipes and does double duty as an anthropological text—Villas shows us that the many different Southern tribes have different uses for the mighty pig. So it is that we are given North Carolina Eastern-Style Chopped or Pulled 'Cue, Lowcountry Chicken and Ham Perloo, and dozens of dishes in between, including Tennessee Sausage Spoon Bread and Bill Neal's Braised Pork Chops with Limas and Whole Garlic I'm dying to try. With pig , the noble Villas has given us his usual definitive work."
—Julia Reed, author of Ham Biscuits, Hostess Gowns, and Other Southern Specialties and The House on First Street: My New Orleans Story

"What a book! A Southerner weaned on pork, a connoisseur of 'cue and country ham, of sausage, souse, and scrapple as well as all the fresh cuts, Jim Villas knows the 'King of the Southern Table' better than anyone. He writes with passion and authority, tells you exactly what you needto know about pork, then dishes up a juicy everything-but-the-squeal collection of recipes—some homespun, some high-on-the-hog, and many as easy as one, two, three. If you like pork, you'll love pig. And that's a promise."
—Jean Anderson, author of A Love Affair with Southern Cooking

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