Down South

Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Cookbook

Nonfiction, Food & Drink, Appliances, International, USA
Cover of the book Down South by Donald Link, Paula Disbrowe, Potter/Ten Speed/Harmony/Rodale
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Donald Link, Paula Disbrowe ISBN: 9780770433192
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: February 25, 2014
Imprint: Clarkson Potter Language: English
Author: Donald Link, Paula Disbrowe
ISBN: 9780770433192
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: February 25, 2014
Imprint: Clarkson Potter
Language: English

The James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes.

Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz.

Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes.

Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz.

Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.

More books from USA

Cover of the book The Civil War by Donald Link, Paula Disbrowe
Cover of the book The Raw Food Diet Step by Step Guide for Beginners by Donald Link, Paula Disbrowe
Cover of the book Antoine of Oregon : A Story of the Oregon Trail by Donald Link, Paula Disbrowe
Cover of the book Smokin' in the Boys' Room by Donald Link, Paula Disbrowe
Cover of the book Charlie Palmer's American Fare by Donald Link, Paula Disbrowe
Cover of the book Bobby Flay's Throwdown! by Donald Link, Paula Disbrowe
Cover of the book The Blackfoot In Winter Camp by Donald Link, Paula Disbrowe
Cover of the book The Times' Recipes by Donald Link, Paula Disbrowe
Cover of the book A Taste of Montana by Donald Link, Paula Disbrowe
Cover of the book George Washington by Donald Link, Paula Disbrowe
Cover of the book EllRay Jakes and the Beanstalk by Donald Link, Paula Disbrowe
Cover of the book The Texas Cookbook by Donald Link, Paula Disbrowe
Cover of the book The Farmhouse Chef by Donald Link, Paula Disbrowe
Cover of the book Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner by Donald Link, Paula Disbrowe
Cover of the book Lift Your Light a Little Higher by Donald Link, Paula Disbrowe
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy