With Big Bad Breakfast, James Beard Award-Winning Chef John Currence aims to “give the proper respect to ‘the most important meal of the day'” by extolling the virtues of scratch-made to cooks everywhere.
Mr. Currence set the standard with BBB in Oxford, Mississippi with his own smokehouse and a menu that produces all his recipes in house — recipes for hearty, comforting dishes packed with big Southern flavor.
From Banana-Pecan Coffee Cake to Spicy Boudin and Poached Eggs, Big Bad Breakfast offers more than 125 recipes that prove Southerners know how to do breakfast right.
About the Author
John Currence was born and raised in New Orleans, Louisiana, and had his first cooking job while working offshore as a deckhand on a tugboat in the Gulf of Mexico. His love for the kitchen was ignited during his first restaurant job at Bill Neal’s Crook’s Corner while at the University of North Carolina. He is the recipient of the 2009 James Beard Award for Best Chef South and the Southern Foodways Alliance Guardian of the Tradition Award.
Publisher: Ten Speed Press (September 13, 2016)
Review Notes: I received a copy of this book from the publisher for review.