Pig: King of the Southern Table by James VillasIf Pig is indeed King, then there is trouble at the castle, for Villas (Dancing in the Lowcountry) has stormed the gates and had at him, leaving no sweetbread, shoulder or chop untasted. So, let the commoners rejoice, here are 300 recipes from Southern hog heaven that are juicy, flirtatious, and, at times, scary.
Bravehearts will want to immediately dive into the Variety and Special Meats chapter for some deviled pork liver; hog’s head stew; and brains and eggs. The upper crust might prefer a pork pie. Choices include spicy Tennessee sausage; Pork, Apple and Raisin; or Bacon and Corn. A section on Barbecue and Ribs includes both North and South Carolina styles of BBQ and a half dozen Sparerib options. And where lesser authors might stray off topic when moving to side dishes, Villas, with 13 cookbooks and two James Beard awards under his belt, knows better. All 39 Vegetable and Rice dishes are chock full of oink, from the mushy turnips with bacon and pork, to the slab bacon hoppin’ John. Similarly, there are 20 breads that are decidedly not fat-free. That other Southern king, Elvis, would surely have appreciated the Bacon-Peanut Butter Muffins, perhaps chased down with a lard hoecake or some bacon-grease hush puppies. (May)
(this review used with permission from Publisher's Weekly.)
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