In Chris Chamberlain’s The Southern Foodie’s Guide to the Pig, he diplomatically lobbies that no region’s approach to pork is best, but that each is a reflection of the traditions and land where it was cultivated. To get a richer understanding of how approaches differ, Chamberlain embarked on a road trip spanning 12 states and picked up wisdom and recipes from pitmasters and restaurant chefs along the way.
The book details whole-hog butchery and cookery, from what to look for when buying a pig to how to build a pit, plus basics like sauces and rubs. Next, Chamberlain shares restaurant profiles and recipes such as chicken-fried pork chops and braised pork belly over stone-ground grits. Chamberlain even manages to work pork into a handful of desserts, such as bacon ice cream-Coke floats.
"The Southern Foodie's Guide to the Pig" by Chris Chamberlain, thomasnelson.com.