Pig: King of the Southern Table cookbook (cover)

by James Villas

Publisher: John Wiley & Sons

Publication Date: April 2010

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Featured Recipe: Carolina Pork & Sweet Potato Pie

James Villas, the award-winning author of The Glory of Southern Cooking and The Bacon Cookbook, shares 300 mouthwatering recipes that hail from every area of the South: Mississippi Smothered Pork Cutlets; Kentucky Scramble; Sullivan’s Island Bacon and Shrimp Bog; Louisiana Red Beans and Rice with Pickled Pork; and Georgia Ham Hock, Bacon, and Chicken Chowder, to name just a few.

Cooks&Books&Recipes {Dee} on Pig: King of the Southern Table cookbook:

THE BOOK. We’re from the South. We love pork. We love Pig: King of the Southern Table. This is one of those cookbooks that we’ve flagged the pages for all sorts of “need to try” recipes. Any page we flip to, we see a recipe we want to cook: Jeanne’s Roast Pork with Sausage-Cornbread Stuffing; Savannah Spiced Country Sausage; Texarcana Pork and Bean Pie with Cornpone Topping (though they misspelled Texarkana, Arkansas), Stuffed Ham Braised in Sherry, Louisiana Braised Country-Style Ribs and Sweet Potatoes. The bonus is the “Pig Pickin’s” boxes, with miscellaneous facts you really need to know, such as the distinction between a “grill” and a “barbecue” in the South (p. 307), and the 18th-century quote that Virginians ate so much pork that they were “hoggish in their temper and prone to grunt rather than speak.” We’ll be cooking from this one for a long time to come…

Are you ready to make pork “the King of the southern table” at your house?

We suggest you start with an amazing recipe for Carolina Pork and Sweet Potato Pie.

Pig: King of the Southern Table