King of the Southern Table
At Indigo Bridge we had an incredibly belated holiday staff party, so belated in fact that we just called it a staff party. Our managers decided that rather than have people volunteer which food stuffs they would like to bring, they would assign a particular segment of a meal to each of us. I was awarded with the responsibility to bring the meat dish. I stayed up until 3:00 A.M. the night before braising pork for what my inspired fusion dish of Banh Mi Carnitas. Those are a story for another kind of blog altogether though! At our dinner party everyone voted for their favorite dish, I came in second place. Part of my prize was my choice of cookbook for free, and it didn’t have to be one we had in stock. Naturally I selected Pig: King of the Southern Table by James Villas.
I love pork. I think the pig is one of the best animals for eating. There are so very many things that can be done with it, and now Villas has given us an entire book about it. I have poured through the book to learn as much as I can, and there are quite a few recipes I have plans to adventure into making this summer as the weather improves for outdoor cooking. If you love pork, ham, bacon, and any other food items that comes from the succulent swine then check out this book.
I can’t leave however, without voicing my opinion that Villas is kind of an ass. It doesn’t take away from the book, but it does make me not really care for his writing. He is of a particular belief on what the definition of particular words including barbecue and southerner should mean. I don’t mind his definitions, but the way he constantly asserts them into his writing becomes obnoxious rather quickly.
To close, buy this book, if for no other reason because it won a 2011 James Beard Foundation Award for American Cooking. If you’ve never heard of the James Beard Foundation, and you consider yourself a lover of food, then you need to go check them out right now.
