This is not your ordinary cookbook. The first section of the book is about the pig and its parts, with an explanation of selecting and cooking a whole pig, belly and bacon, roasts, hams, ribs and chops. Sauces, rubs and brines are also covered in this first section.
This is a “Southern” book so the second section covers the top restaurants throughout the south that specialize in pork and BBQ. A profile is presented with a brief history, menu specialties, an “insider tip” and contact information. A recipe from each restaurant follows in the following section – Recipes.
The recipes included are down-home, southern-style, hearty food. I have several marked to try, such as Momma Mia’s Mac Salad from the Shed, Chicken Fried Pork Chops from Delta Bistro, and Fried Green Tomato BLT from Stella’s Kentucky Deli, but there are many more that vary in ingredients and complexity. If you are looking for something a little different, this is it!
I received a copy of The Southern Foodie’s Guide to the Pig as part of the BookLook blogger program in exchange for an honest review.