Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Co [Hardcover]

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 LinkDown 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.DONALD LINK is the chef-owner of Herbsaint, Cochon, Cochon Butcher, Pêche, and Calcasieu in New Orleans. He won the James Beard award for Best Chef South in 2007 and is a finalist for the 2017 James Beard award for Outstanding Chef. His first book,Real Cajun,won the James Beard award for Best American Cookbook.
 
PAULA DISBROWE is the author ofCowgirl Cuisineand co-author ofReal Cajunand Susan Spicer’sCrescent City Cooking. She lives in Austin, TX.CN