Recipes from My Three Favorite Food Groups and Then Some
Recipes from My Three Favorite Food Groups and Then Some
Presents one hundred thirty Southern-style recipes, divided by ten different cooking techniques, and includes recipes for such dishes as pickled sweet potatoes, rabbit cacciatore, bourbon-braised pork cheeks, and cayenne-praline ice cream
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John Currence shares his rugged and fancy style of cooking through 150 delicious recipes, colourful personal stories, and beautiful photography.
