The Southern Foodie's Guide to the Pig: A Culinary Tour of the South's Best Restaurants and the Recipes That Made Them Famous

by Chris Chamberlain

Discover some of the essential tips and recipes behind the best pork dishes in the south with Chris Chamberlain, author of the popular The Southern Foodie Cookbook. Arguably the most democratic of all proteins, pork is welcome across the country from a gourmet pork belly dish on the menu of the toniest Charleston bistro to a whole hog roasting in a hole dug in the sand of a beach in LA (Lower Alabama). Pork is also uniquely democratic in that it is a meat that is welcome at every meal. The old saying goes that when considering a breakfast of bacon and eggs, “the chicken is involved but the pig is committed.” While you may occasionally see a breakfast steak on the menu, the pig is the star of the morning meal. A geographic tour of the Southern states will showcase restaurants in the region that have special talents when it comes to pork. The chefs and pitmasters have shared some of their most sacred secrets, the actual recipes for the best pork, barbecue and bacon dishes that emerge from their kitchens. Finally, since man cannot live by pig alone, there is also a selection of recipes that are great accompaniments to the pork dishes contributed by the fifty Southern restaurants that are featured. The Southern Foodie's Guide to the Pig introduces readers to all the parts of this versatile animal and teaches procedures to prepare all sorts of wonderful dishes. So feel free to keep a copy of this book in your glovebox to help you find the best place for an elegant meal in Atlanta or that hidden gem of a barbecue joint in Kentucky or get this book dirty in the kitchen as you take your own tour of the South’s best pork dishes while you plan your meals for the week. Either way you use it, it’s a journey well worth taking.

Genres: Cookbooks, Cooking

320 pages, Paperback

First published September 9, 2014

Reviews

[Jessica · Rating 4 out of 5]

This is a really unique cookbook because the whole book focuses on just the pig. It starts with recipes for roasting a whole pig, making your own bacon, and various ways to make barbecue. Then there are profiles of restaurants all over the South that are known for their barbecue or other pork related products. The last section is quite a few recipes from the restaurants featured in the previous section - all pork related recipes. Being Southern I love a good Southern cookbook and this one does not disappoint. Not only are there lots of recipes I'd like to try, but I'd also like to check out many of the restaurants featured as well! As the subtitle reads, "How to select, prepare, cook, and enjoy everything but the oink" - if you like Southern pork this is the cookbook for you!

[Jamie · Rating 4 out of 5]

I picked this cookbook up on a whim a couple of weeks ago because it noted that it gives some reviews of restaurants through the Southeast. I was not disappointed! I am a foodie, and a travel nerd. I have been wanting to find ideal places to eat when I travel, and this offered an entire section of bios of restaurants with menu items. Yes it is a pork based cookbook, but in reviewing the restaurants it noted things that I actually thought I might try, like certain sauces or jams or pickles over dishes, or certain combinations. I have already made a recipe from the book, but the reading portion was a lot of fun! I do wish it covered Florida a bit more.

[Nora St Laurent · Rating 5 out of 5]

This is not your typical cookbook, it’s so much more. I’m thankful for the review copy of a book that had me look at a pig in a whole new way.

The author states, “This book will take readers on several different journeys’. First an anatomic survey of the pig…will introduce readers to the individual parts of this versatile animal, and you’ll learn procedures and recipes to prepare all sorts of wonderful dishes (I found this interesting and very helpful)

….then a geographic tour of Southern states showcasing restaurants in the region that have particular talents when it comes to pork… the contributing Chef’s include world- championship competition barbecue pit Masters, other champions and some Chef's seen on TV…recipes in the cookbook range from down-home to upscale, simple to complex, demonstrating the myriad ways that the pig can contribute to the Southern kitchen but all of them have been scaled and edited to make them appropriate to try in your own home kitchen…There are recipe contributions from fifty southern restaurants ... and some from favorite chefs across the South.”

I liked the “Pig Tale” segments. They gave nuggets about pig history and the origin of popular phrases like, “Sweating like a pig,” “Pig in a poke” and several others. It was interesting to learn about the fifty restaurants and the dishes they are known for. The author shares a little bit about the restaurant's history and the Chef's, why it was chosen; their profile, address, website, etc. Also included is an insider tips segment giving pointers for when you do visit the restaurant. I like that the author included the page number of the recipes from the restaurant for easy reference.

I really enjoyed this book on a number of levels which include beautiful color pictures enhancing this journey through the Southern states and their use of the pig. The recipes are broken down into different segments. The first is Drinks; I want to try the Mint Ice tea, and Watermelon strawberry lemonade (there are many more) Then Breakfast, I wanted to first try the Bacon and potato Casserole and Country ham and red-eye gravy. In the Bread section; Sweet Potato biscuits with pecans, Bacon and Cheddar Biscuits and Bacon-crusted cornbread look good. Under Soups and Salads Bar-B-Q Brisket Chili, Brunswick stew look good. Sides there are the Pan-Fried Mac and Cheese with kale; Crescent Pie and Sausage company sound good. Entrees I want to try Gulf shrimp with Tasso cream sauce and old fashioned cornbread, Bacon meatballs and BLTA Bites and Loui’s Shrimp and Grits with bacon. Then last but not least Desserts; Bacon Peanut Butter cookies, Candied bacon and white chocolate coconut bread pudding, Sweet Tea Pie. There are so many great yummy sounding recipes to try in this amazing book. I can’t wait to dig into making the recipes I mentioned and the many I didn’t. You will too!

Nora St.Laurent
TBCN Where Book Fun Begins www.bookfun.org
The Book Club Network Blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfun.org

[Brandi (Rambles of a SAHM) · Rating 5 out of 5]

There is just so much to salivate over in this book. The pictures, the descriptions, the recipes, every inch is just covered in some sort of deliciousness. In fact the only thing that could possibly make the book better would be to insert some scratch and sniff spots . . . but of course that would just be over the top!

I really like the layout of the book. The first section is educational. If you are a hard-core foodie or just an average joe, this section is for you. The explanations that are included on the different cuts of meat and the different types of seasoning methods are interesting and do not talk down to those of us that are not as well versed in the matters.

The second section is going to make you want to take the ultimate foodie field trip. This section includes some of the outstanding restaurants in the South that just happen to feature some out-of-this-world pork dishes. The details make you feel like you are getting the inside scoop into each restaurant. At the bottom of each page is a list of that particular restaurant's specialties, insider tips to help you make your choices, and also directions to the featured recipe from this establishment in section three of the book.

Chris Chamberlain saved the best for last in this book . . . the recipes! We've had the book for a couple of weeks and have tried several of the offerings. Granted my attempts are nowhere near as pretty as the pictures, but the results are oh so tasty! Just go ahead and add this to your Christmas list to give and to get. It will be perfect for all your favorite foodies.

I received a copy of this book to facilitate my review.

[Amanda Cain · Rating 5 out of 5]

Born and raised in the South, I have a great fondness for Southern food, and the pig is a cornerstone in Southern cooking. From bacon and sausage to ribs and ham, most of us in the South enjoy pork.

The Southern Foodie’s Guide to the Pig offers a unique, and mouth-watering, view of the pig and its role in Southern life. With random facts about pigs scattered throughout, and snippets about an assortment of the best pork-serving restaurants in the South, The Southern Foodie’s Guide to the Pig is far more than a cookbook! It is an ode to the pig, to Southern culture, and to the incredible heritage that Southern foodies enjoy.

But don’t just expect to see all things porcine in The Southern Foodie’s Guide to the Pig! There is also an impressive collection of rubs, sauces, mops, and sides, which you are sure to enjoy. From stunning photography to step-by-step directions for selecting, preparing, and serving a whole pig, The Southern Foodie’s Guide to the Pig is sure to delight foodies, Southern or not.

After cooking the Sausage Pancakes (found on page 144), I can say that they were easy and delicious, and I look forward to preparing many more recipes from The Southern Foodie’s Guide to the Pig!

Disclosure of Material Connection: I received this book free from the publisher through the BookLook Bloggers Review Program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255.

[Jennifer Pickwell · Rating 5 out of 5]

As a devout “Foodie” married to a devout “Foodie” who has an affinity for pork, there was no question about whether or not this book would be loved. I adore it! The Southern Foodie’s Guide To The Pig is more than a listing of delicious places to eat in the South, it is a manual to creating, eating, and finding pig perfection! My husband and I spent more than an hour flipping through the pages and bookmarking all of the places we would eat and all of the recipes we would attempt. We live in Northern Virginia, and there are several listings for restaurants near our home.

One of my favorite features of this book are the recipes provided from the restaurants that author Chris Chamberlain would rank as some of the best in the South. I am anxious to try so many of the sauces, rubs, side dishes, and desserts for myself.

For this post, I made Buttermilk Pie from Something Different in Urbanna, Virginia. This recipe is simple and well worth the effort.

I highly recommend this book to all lovers of Southern Fare! This is a fun read that I am sure you will reference often. I was given a complimentary copy of this book by its publisher and BookLookBloggers and the author in exchange for an honest review. All opinions are my own and I have not been compensated.

[Kathy · Rating 5 out of 5]

The Southern Foodie's Guide to the Pig is an amazing book! It is not just a cookbook, it is a history book and it is a restaurant guide. I love southern food...I love southern barbecue and I basically love everything about the South.

This book contains a plethora of information in regard to the pig itself. The history of the pig and its contribution to the Southern US lifestyle is explained. All parts of the pig are examined and discussed. This includes all the various cuts of pork including chops, ribs, bacon, shoulder, etc. The Southern Foodie's Guide to the Pig includes recipes from every region of the South for different sauces and rubs. Each region of the South interprets pork in a different way and this book does a great job of presenting all of them.

The Southern Foodie's Guide to the Pig is a restaurant guide to the fine purveyors of pork in the South. A profile page is provided for each of the fifty restaurants which provides a description of the restaurant and what makes it unique. Best yet, recipes are provided from these restaurants. And not just recipes for pork, recipes for the foods that go with the pork dishes.

Excellent addition to my cookbook collection!

[Linda B · Rating 5 out of 5]

This is not your ordinary cookbook. The first section of the book is about the pig and its parts, with an explanation of selecting and cooking a whole pig, belly and bacon, roasts, hams, ribs and chops. Sauces, rubs and brines are also covered in this first section.

This is a “Southern” book so the second section covers the top restaurants throughout the south that specialize in pork and BBQ. A profile is presented with a brief history, menu specialties, an “insider tip” and contact information. A recipe from each restaurant follows in the following section – Recipes.

The recipes included are down-home, southern-style, hearty food. I have several marked to try, such as Momma Mia’s Mac Salad from the Shed, Chicken Fried Pork Chops from Delta Bistro, and Fried Green Tomato BLT from Stella’s Kentucky Deli, but there are many more that vary in ingredients and complexity.
If you are looking for something a little different, this is it!

I received a copy of The Southern Foodie’s Guide to the Pig as part of the BookLook blogger program in exchange for an honest review.

[Dawn · Rating 5 out of 5]

Chris Chamberlain has written a masterpiece of pig. Chris writes for many southern newsletters or blogs from his Nashville, TN base. He has hit a home run with this cookbook.

This is not only a cookbook; it is a lesson about the hog and also reviews of southern restaurants where you can get some good pig. The pictures are so tasty looking you can almost smell the aroma. I grew up on a farm until I was 8 and went to a few “hog killings” myself but I sure learned a lot more from this book. The Southern Foodie’s Guide to the Pig not only showcases the pig; it showcases the good things that go with the pig. You’ll see recipes for hush puppies, corn bread, cinnamon pull-apart bread and he even has a recipe of the rub to use on a whole hog. You will find recipes for drinks, breakfast, bread, soups and salads, side dishes and desserts.

If you like pork, here is your recipe book. Calling it a cookbook or recipe book seems so cheap compared to what is in this book. I highly recommend this book to any cook of pork. Go pig!

I received this book from BookLook Bloggers.

[Katrina Roets · Rating 4 out of 5]

If you're into pigs or pork, you'll be into this book. For me, it was a cookbook, so I had to check it out. Y'all know how I am about cookbooks. This one had some really unique recipes, some really interesting looking recipes and some recipes that will go on my try this out list. It was also filled with a lot of really interesting information. My only real complaint? I received an ebook version of this book and it's just not suited for it. It's far too long with too many recipes for that to work, at least for me. It's not the type of thing that you can just skim through on a kindle. It's really far better suited for a print edition, so that would be my recommendation. Skip over the e-version and go right for the book that you can put down on the counter and splatter a bit of bacon grease on as you're making some of these recipes!

[Chuck Knudsen · Rating 3 out of 5]

It's not really for me, as a northerner, but the book has restaurant recommendations, and then recipes from those restaurants. I prefer my cookbooks with a closer to 1:1 recipe to picture ratio though.