Pig ebook | James Villas | 9780470888834

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 involving hashes, burgers, gumbos, and casseroles.

A North Carolina native, Villas doesn't just provide great 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 and Crook's Corner in Chapel Hill. With gorgeous full-color photography and recipes from Maryland to Louisiana and everywhere in between, Pig is the definitive take on the South's favorite animal.

• Includes 300 recipes for pork dishes of all kinds, including appetizers, soups, sides, rice dishes, and even breads
• Features recipes like Cajun Boudin Rice Sausage, Bacon-Wrapped Pork Loin with Dates and Walnuts, Mississippi Spice-Stuffed Baked Ham, and Collard Greens with Pork Belly
• Offers more than just recipes—the book includes a pig-parts primer, a glossary of pig cooking terms, and cooking tips and sidebars throughout
• Written by James Villas, winner of two James Beard Journalism Awards and former food and wine editor of Town & Country magazine for 27 years

Whether you're planning the perfect summer barbecue or just looking for new ideas for family dinners, Pig shares the secrets of great Southern cooking with every corner of the nation.

James Villas was the food and wine editor of Town & Country magazine for 27 years, and his work has appeared in Food & Wine, Saveur, Gourmet, Bon Appétit, The New York Times, and many other publications. He has written 15 cookbooks and books on food, including two that were nominated for James Beard Awards and featured in Food & Wine's annual "Best of the Best." He has won two James Beard Journalism Awards, most recently for an article in Saveur, and was named Bon Appétit's Food Writer of the Year for 2003. He is also the author of The Glory of Southern Cooking and The Bacon Cookbook, both from Wiley.

James Villas was the food and wine editor of Town & Country magazine for 27 years, and his work has appeared in Food & Wine, Saveur, Gourmet, Bon Appétit, The New York Times, and many other publications. He has written 15 cookbooks and books on food, including two that were nominated for James Beard Awards and featured in Food & Wine's annual "Best of the Best." He has won two James Beard Journalism Awards, most recently for an article in Saveur, and was named Bon Appétit's Food Writer of the Year for 2003. He is also the author of The Glory of Southern Cooking and The Bacon Cookbook, both from Wiley.