James Beard Award-winning Chef John Currence is the ambassador for Oxford, Mississippi. His first book, Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some, includes personal essays and 130 recipes with his uniquely rustic yet polished style.
Reviews
There are no reviews yet.
Be the first to review “Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some”