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1 Beaverton Cooking and Food- US Southern
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Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything

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Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything Cover

 

Synopses & Reviews

Publisher Comments:

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 his first book, Real Cajun, won the James Beard award for Best American Cookbook.

 

PAULA DISBROWE is the author of Cowgirl Cuisine and co-author of Real Cajun and Susan Spicer’s Crescent City Cooking. She lives in Austin, TX.

Synopsis:

HK

About the Author

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.

     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.

Product Details

ISBN:
9780770433185
Author:
Link, Donald
Publisher:
Clarkson Potter Publishers
Author:
Disbrowe, Paula
Subject:
American - Southern States
Subject:
Cooking and Food-US Southern
Subject:
Cooking and Food-Cajun and Creole
Copyright:
Publication Date:
20140231
Binding:
HARDCOVER
Language:
English
Illustrations:
100 4/C PHOTOGRAPHS
Pages:
256
Dimensions:
10.3 x 8.79 x 0.92 in 2.58 lb

Related Subjects

Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Regional and Ethnic » Cajun and Creole
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » Southern

Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything New Hardcover
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Product details 256 pages Clarkson Potter Publishers - English 9780770433185 Reviews:
"Synopsis" by , HK
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