Another review of a whiskey book for your holiday shopping, this time a cookbook for the American whiskey lover.
Pickles, Pigs, and Whiskey
Recipes from My Three Favorite Food Groups and Then Some 
by John Currence
2013, Andrews McMeel Publishing
John Currence, James Beard Award winning chef of the City Grocery Restaurant Group in Oxford, Mississippi, has a lot to say in this book about how you should cook and how you should eat: he’s disdainful of low-fat stuff, and adamant that you should not use pre-ground black pepper (“It is disgusting and in almost no way representative of the...
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