Corby Kummer reports:
Here are the three chef’s minds you need to look into this year: Pickles, Pigs and Whiskey: Recipes From My Three Favorite Food Groups (and Then Some) (Andrews McMeel), by John Currence, who reinvents Southern food at his City Grocery, the culinary heart of Oxford, Mississippi, a place with plenty of heart. Currence, a native New Orleanian, knows the ingredients of the South, and so will use, say, Steen’s cane syrup (which I wrote about after visiting a Louisiana plant) with pork belly braised in ham stock, or emblematic yellow cornmeal in chicken-skin cornbread.
manwithoutqualities 