Transcript
The South has never tasted better now that celebrated New Orleans chef Donald Link unearths the region's best local recipes along with tall tales spun in his distinctive voice. In Down South, 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 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. Recipes included in this excerpt: - Parmesan Bacon Gougeres - Beer-Smoked Beef Short Ribs - Ham Hocks and Crowder Peas 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.
