Pig: King of the Southern Table, by James Villas (Wiley, $35)
From snout to shoulder and hock to tail, award-winning author James Villas leaves none of the noble hog unrelished in this 300-strong collection of southern dishes. There’s something for everyone. Weeknight cooks will turn straight to recipes like the Bacon Meat Loaf and Creole Pork Steaks. Beer-Braised Spiced Barbecued Spareribs and Arkansas Black Barbecued Back Ribs will excite the aspiring pit master. And for the intrepid gourmet, a chapter on variety and specialty meats offers a trove of goodies, including Mississippi Crusted Pigs’ Ears and Hog’s Head Stew.
|Roast Pork Tenderloin Stuffed with Honeyed Apples and Pecans||Baked Smithfield Ham with Bourbon, Honey, and Pecan Glaze||Creole Ham, Sausage, and Shrimp Jambalaya|
Win a Copy of Pig:
Have a Southern favorite of your own or love pork in all its forms? Post a comment below and tell me about it. I’ll pick one comment at random on Friday, June 4, 2010 and send the lucky winner a copy of the book.
Update: Cograts to dineindiva; her comment was the random pick, so she’s this week’s cookbook giveaway winner!