The Southern foodie's guide to the pig
Subtitle: a culinary tour of the South's best restaurants and the recipes that made them famous : how to select, prepare, cook, and enjoy everything but the Oink
By: Chris Chamberlain
Published: 2014
Language: eng
Number of pages: 312
ISBN-13: 9781401605025
Subjects: Southern style; American Cooking
Notes: "How to select, prepare, cook, and enjoy everything but the Oink"--cover.

Includes indexes.