New York, NY: Ten Speed Press (August 25 2020)

Hardback.

New in decorated boards.

A collection of 120 smart, modern, yet tailgate-friendly recipes from Southern chef extraordinaire John Currence and his time in the tailgating mecca at Ole Miss.

With recipes for cocktails, sandwiches, snacks, and grill-ables, this book cover all the classics you’d expect at any self-respecting tailgate—but James Beard Award-winning chef John Currence of City Grocery and Big Bad Breakfast uses only top-notch ingredients and plenty of influences from cuisines from around the world, creating a tailgating book to up your game. He also has tons of tailgating experience, having catered for events at Ole Miss football games for years.

With tips for transporting food, ideas for hosting large crowds, and plenty of attitude, Currence shows you how to bring people together to celebrate their favorite team—or really any occasion. Recipes will please discerning crowds with dishes like Asian Duck Meatball Lettuce Wraps with Tangy Hoisin, NOLA Roast Beef Poboy Bites, Spicy Fried Chicken Buttered Popcorn, and Black-Eyed Pea Falafel with Tzatziki Pita Pockets.

John Currence is the owner of City Grocery, Big Bad Breakfast, Bouré, and Snackbar in Oxford, Mississippi—which is also home of Ole Miss, one of the biggest football franchises in the NCAA. Currence is a James Beard Award winner and the author of Pickles, Pigs, and Whiskey and Big Bad Breakfast.