Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything Author: Donald Link | Language: English | ISBN:
B00EX4EPBO | Format: PDF
Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything Description
Perhaps best known as the James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link also has a knack for sniffing out a backyard barbecue wherever he travels and scoring an invitation to sample some of the best food around. In
Down South he combines his talents to unearth true down home Southern cooking so everyone can pull up a seat at the table and sample some of the region’s finest flavors.
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.
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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.
- File Size: 44351 KB
- Print Length: 256 pages
- Publisher: Clarkson Potter (February 25, 2014)
- Sold by: Random House LLC
- Language: English
- ASIN: B00EX4EPBO
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #31,690 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #1
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Soul Food - #3
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Outdoor Cooking - #4
in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Soul Food
- #1
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Soul Food - #3
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Outdoor Cooking - #4
in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Soul Food
I ordered this cookbook because I am a HUGE fan of Cochon, Herbsaint and Pesche in New Orleans. Also b/c when interviewed in Food and Wine Magazine Link said that he carries a small knife in the glove box in his car so he can taste boudin sausage wherever he happens to be driving through Louisiana. I was not disappointed by the cookbook. First off, it is gorgeously photographed, and each section and recipe has a forward written by Link which is very personable and accessible. The recipes are not crazy ones that you will never be able to cook - they contain readily available ingredients (especially if you live in the South) Everything I have tried so far is delicious. Am SO glad for his Barbecue Shrimp recipe - been trying to work this out on my own for years and many failed internet recipes this is by far the best!
By lisamk
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