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Down South

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Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything

Written by Donald LinkAuthor Alerts:  Random House will alert you to new works by Donald Link and Paula DisbroweAuthor Alerts:  Random House will alert you to new works by Paula Disbrowe

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List Price: $18.99

eBook

On Sale: February 25, 2014
Pages: 256 | ISBN: 978-0-7704-3319-2
Published by : Clarkson Potter Crown Illustrated
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Synopsis

Synopsis

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.
Donald Link|Paula Disbrowe

About Donald Link

Donald Link - Down South
DONALD LINK is the chef-owner of Herbsaint and Cochon in New Orleans. He won the James Beard Best Chef South Region Award in 2007.

About Paula Disbrowe

Paula Disbrowe - Down South
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.

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