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. The book’s 300 mouthwatering 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; he 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.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything