Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Cookbook

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

Link, Donald
Disbrowe, Paula

Hardcover

American CookingCajun & Creole CookingSoul Food

Publisher Price: $35.00

ISBN10: 0770433189
ISBN13: 9780770433185
Publisher: Clarkson Potter Publishers
Published: Feb 25 2014
Pages: 256
Weight: 2.55
Height: 0.90 Width: 8.60 Depth: 10.10
Language: English
Awards: IACP Crystal Whisk Award
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.

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Cajun & Creole Cooking

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