Send in the pig! The Southern Foodie’s Guide to the Pig by Chris Chamberlain is a marvelous guide on how to prepare pork , restaurant guide and cookbook. Cook it, roast it, fry it, smoke it, bake with it, sweets with it; there are millions of ways to use pork and he first part of the book covers the history of Oink (i.e. the pig) how it came to be so popular and how it is properly prepared. From smoking, roasting, and frying, there are directions on whole roasted pig down to the spice rubs and marinades. The second part of the book covers restaurants in the south that are famous for unique and delicious ways of serving pork. And the third part of the book are recipes from the restaurants showcased in the second part of the book. The information is quite vast and the recipes look so delightful with marvelous color pictures. Chris Chamberlain is known for his other book The Southern Foodie: 100 Places to Eat in the South, and while I’ve not read that particular book, I’m betting this new book is a companion to his first book. This book is meant to be tossed in the glove compartment for restaurant suggestions or it can be in the kitchen for all the recipes.
While I probably won’t be able to get to the South anytime soon, I found this book incredibly informative and rather delightful to read. I love having detailed guides to cooking and the history and methods of cooking pork in this book cover that quite well. The section on restaurants is so much fun to read and makes me want to visit every one of the places. In fact I’ve asked Boris to visit one of the restaurants next time he is in Raleigh, North Carolina. The restaurant is Halcyon, Flavors from the Earth, and I hope to be able to make a follow up review of the restaurant via Boris, at some later date.
I would give this book five stars and I have a feeling David Venable of In The Kitchen with David would approve of this book since he’s already a fan of Chris Chamberlain’s first book. If you like the pig, then I recommend this book.