Down South
 

The South has never tasted better!
In his new cookbook, Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything chef Donald Link unearths the region's best local recipes along with tall tales spun in his distinctive voice.

 

Link serves up 110 recipes from regional standouts like slow-cooked pork barbecue from Memphis, fresh seafood from the Gulf Coast, vibrant peas and shell beans from the farmlands of Mississippi and Alabama, and single-barrel bourbon from Kentucky. Along the way, he introduces readers to the characters and places behind the food, including BBQ mogul 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.

  Look inside
   

ABOUT THE BOOK
Down South:Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything
By Donald Link with Paula Disbrowe Clarkson Potter/Publishers
Price: $35.00

 
Ham Hock and Crowder Peas
Gulf Coast Road Trip
Coconut Pie


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