Book Description from the publisher:
Chris Chamberlain, author of the popular The Southern Foodie Cookbook, takes you back to the South for a tour of the restaurants that make the best pig dishes.
When Ben Franklin lobbied his fellow founding fathers to consider the wild turkey as our young country’s national symbol, perhaps he should have considered the pig. Arguably the most democratic of all proteins, pork is welcome across the country from a gourmet pork belly dish on the menu of the toniest Charleston bistro to a whole hog roasting in a hole dug in the sand of a beach in LA (Lower Alabama).
Pork is also uniquely democratic in that it is a meat that is welcome at every meal. The old saw goes that when considering a breakfast of bacon and eggs, "the chicken is involved, but the pig is committed." While you may occasionally see a breakfast steak on the menu, the pig is the star of the morning meal. A thick-sliced smoked bologna purchased from a gas station deli in rural Tennessee is the perfect working man’s lunch, unless you consider the ultimate demonstration of the nose-to-tail versatility of the pig, a snoot sandwich made from a boiled hog’s nose slapped between two slices of white bread. Feel free not to consider that for too long…
The Southern Foodie’s Guide to the Pig takes you on several journeys. An anatomic survey of the pig introduces readers to all the parts of this versatile animal and teaches procedures and recipes to prepare all sorts of wonderful dishes. A geographic tour of the Southern states will showcase restaurants in the region that have particular talents when it comes to pork. The chefs and pitmasters have shared some of their most sacred secrets, the actual recipes for the best pork, barbecue and bacon dishes that emerge from their kitchens. Finally, since man cannot live by pig alone (unfortunately), there is also a selection of recipes that are great accompaniments to the pork dishes contributed by the fifty Southern restaurants that are featured.
So feel free to keep a copy of this book in your glovebox to help you find the best place for an elegant meal in Atlanta or that hidden gem of a barbecue joint in Kentucky. Or get this book a little dirty in the kitchen as you take your own tour of the South’s best pork dishes while you plan your meals for the week. Either way you use it, it’s a journey well worth taking.
About the author
Chris Chamberlain is a food and drink writer based in Nashville, Tennessee, where he has lived his entire life except for four years in California where he studied liberal arts at Stanford University and learned how to manipulate chopsticks. He is a regular writer for the Nashville Scene and their "Bites" food blog. He has also contributed to the Nashville City Paper, Nashville Lifestyles magazine, 2001 Edgehill and at www.geardiary.com.
My Review -
I have really enjoyed paging through this cookbook! I love always hearing or reading about restaurants and the inspiration behind the establishment and recipes that are made and served. Chris devotes a section of this book to just that - sharing information about restaurants in the South and what is unique about them, their history and the recipes that are their specialty. Following this section are many recipes that can be found at these restaurants, but also ones that can be made in your own home. However, each of this recipes contain an ingredient that is found in a pig. There is such a wide array of recipes, including beverages which I was not expecting! This is a great cookbook that will definitely be paged through many times, one that will be utilized if you are down in the South and looking for a place to eat that is highly recommended and sure to please and one that will teach you that there are parts of a pig that you did not know you could eat!
*Thanks to BookLook Bloggers for the complimentary copy of this book in exchange for a honest review.*