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Down South Bourbon, Pork, Gulf Shrimp and Second Helpings of Everything: a Cookbook

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ISBN-10: 0770433189

ISBN-13: 9780770433185

Edition: N/A

Authors: Donald Link, Paula Disbrowe

List price: $41.00
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Description:

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…    
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Book details

List price: $41.00
Publisher: The Crown Publishing Group
Publication date: 2/25/2014
Binding: Hardcover
Pages: 256
Size: 8.80" wide x 10.27" long x 0.91" tall
Weight: 2.772
Language: English

Paula Disbrowe was the cowgirl chef at Hart & Hind Fitness Ranch in Rio Frio, Texas, from January 2002 to December 2005. Prior to that she spent ten years in Manhattan working as a food and travel writer. Her work has appeared in the New York Times, T Living, Food & Wine, Spa, Health, Cooking Light, and Saveur, among others. She was the food editor of Restaurant Business magazine from 1997 through January of 2000. She lives with her husband and their menagerie of animals at Whistle Berry Ranch in the Nueces Canyon and in Austin, Texas.