Pig: King of the Southern Table by James Villas

    • Categories: Dips, spreads & salsas; Appetizers / starters; American
    • Ingredients: Smithfield ham; half and half cream; Madeira wine; dry mustard; sage
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Notes about this book

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Notes about Recipes in this book

  • Cajun chicken and sausage gumbo

    • Dannausc on March 30, 2018

      Really good, though I think it would be even better with some shrimp thrown in. Quite hearty.

  • Louis's barbecued shredded pork

    • Dannausc on March 30, 2018

      Really good. We used it for pulled pork sandwiches.

  • Mustard greens with streak-o'-lean

    • Dannausc on March 30, 2018

      I made it with collard greens because that's what I had on hand. It was quite good, but made A LOT; like enough for 10 big servings. I'd like to make it again with mustard greens.

  • Louisiana red beans and rice with pickled pork

    • bktravels on January 02, 2022

      I am hard pressed to find this recipe in the book. The closest dish I can find is "Cajun ham, sausage, and red bean stew", but that recipe has a separate entry in EYB. Unfortunately the book does not have a listing for beans in the index even though there are multiple recipes with "beans" in the title. My best guess is that the recipe was included in a reviewer's copy of the book and then left out of the final publication.

    • bktravels on January 02, 2022

      Correction! After paging through the entire book I found the recipe on p. 376 in the chapter on Vegetables and rice.

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Reviews about this book

  • Fine Cooking

    From snout to shoulder and hock to tail, award-winning author James Villas leaves none of the noble hog unrelished in this 300-strong collection of southern dishes. There’s something for everyone.

    Full review
  • ISBN 10 0470888857
  • ISBN 13 9780470888858
  • Published Jan 06 2011
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons


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