Pig: King of the Southern Table
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...
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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. Publishers Weekly 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)
Preface: A Passion for Pig. Introduction. A Southern Pig Primer: From Head to Tail. A Southern Pig Glossary. Smithfield: King of Southern Hams. Southern Country Hams. The Gospel of Southern Barbecue. Southern Bulk Pork Sausage. Appetizers and Salads. Soups, Chowders, and Gumbos. Stews, Casseroles, and Stratas. Chops, Cutlets, and Steaks. Pies, Loaves, Hashes, and Burgers. Roasts. Ham. Sausage and Bacon. Barbecue and Ribs. Variety and Specialty Meats. Vegetables and Rice. Breads. Acknowledgments. Index.
\ From the Publisher[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)\ \ \ \ \ Publishers WeeklyIf 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)\ \
