Down South Bourbon Pork Gulf Shrimp Second Helpings Of Everything Paula Disbrowe by Paula Disbrowe, Donald Link 9780770433185, 0770433189 instant download after payment.

Perhaps best known as the James Beard Award-winning chef behind some of New Orleanss 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 regions 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 Nicks 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.