Currence is the chef of City Grocery in Oxford, Mississippi, as well as a number of other restaurants. He’s a man who displays great reverence for Southern food while simultaneously asking what more can be done with it. His boundary-crossing collection of breakfast recipes begins with iced sausage cinnamon rolls and is off from there on a nimble dash through both classic and innovative dishes that incorporate Southern tastes as well as just about anything else Currence’s instincts tell him would make a great breakfast dish: Louisian boudin sausage with poached eggs; roasted tomato cobbler; shrimp and pickled onion crepes with mornay sauce. There’s a chapter here called “breakfast for dinner (and vice versa),” but we’ll bet you could use the whole book that way.
Color photographs throughout. Hardcover.