Pig: King of the Southern Table

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Pig: King of the Southern Table

Format:  Hardcover,

424 pages

Publisher: Houghton Mifflin Harcourt

Publish Date: Apr 2010

ISBN-13: 9780470194010

ISBN-10: 0470194014

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The following content was provided by the publisher.
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.

Specifications

Author:
Publisher: Houghton Mifflin Harcourt
Publish Date: Apr 2010
ISBN-13: 9780470194010
ISBN-10: 0470194014
Format: Hardcover
Number of Pages: 424
Shipping Weight (in pounds): 2.8
Product in Inches (L x W x H): 8.2 x 1.5 x 9.2

Chapter outline

Preface: A Passion for Pig
Introduction
A Southern Pig Primer: From Head to Tail
A Southern Pig Glossary
Smithfield: King of Southern Hams
Southern Country Hams
The Gospel of Southern Barbecue
Southern Bulk Pork Sausage
Appetizers and Salads
Soups, Chowders, and Gumbos
Stews, Casseroles, and Stratas
Chops, Cutlets, and Steaks
Pies, Loaves, Hashes, and Burgers
Roasts
Ham
Sausage and Bacon
Barbecue and Ribs
Variety and Specialty Meats
Vegetables and Rice
Breads
Acknowledgments
Index

Awards and Recognitions

  • James Beard Foundation KitchenAid Book Awards, 2011 (United States)

Book description

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.

Customer Product Reviews

Rated 3 out of 5★ by 1reviewer.
Rated 3 out of 5★ by Barbecue The author explains, rightly, that a grill is not a "barbecue" but his first recipe for barbecue gives instructions on what oven heat to use in the kitchen. He may be from Carolina but he don't know barbecue which is cooked over wood coals and smoked and he doesn't know good Country Ham saying that the strong salt taste is an acquired taste, maybe so, but a correctly cured ham doesn't require salting to the bone but light salt/sugar rub, dry wood smoking and air drying - as Italian prosciutto but it is a matter of taste.I returned the book, however, it does have great photography especially of the author in his attire from Vanity Fair. 12/21/2010
See All Reviews
 

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