counter create hit Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything - Download Free eBook
Hot Best Seller

Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything

Availability: Ready to download

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 cookin 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.


Compare

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 cookin 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.

55 review for Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything

  1. 5 out of 5

    Emsy Van Wyck

    Part travelogue, part memoirs Deep South is must-read if you love good food, great conversation, and the South. If I were a gulf shrimp, I'd want to wind up in Donald Link's kitchen. The mouth-watering Southern recipes he shares in Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything are just too enticing. The photographs by Chris Granger are gorgeous. But it's recipes like his Blue Crab Beignets that make me wish I could click my heals to New Orleans to visit one of his restaur Part travelogue, part memoirs Deep South is must-read if you love good food, great conversation, and the South. If I were a gulf shrimp, I'd want to wind up in Donald Link's kitchen. The mouth-watering Southern recipes he shares in Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything are just too enticing. The photographs by Chris Granger are gorgeous. But it's recipes like his Blue Crab Beignets that make me wish I could click my heals to New Orleans to visit one of his restaurants. But they're not impossible to replicate at home - that's truly the magic that Link and his collaborator Paula Disbrowe have achieved in this cookbook. Yes, I loaded the Kings of Leon onto my Amazon Cloud Player and rocked out reading Link's seductive text. Why do I call it seductive? I'll share the first paragraph of his introduction, so you'll understand: "'I'm going back down South now.' It's a line from my favorite band, the Kings of Leon. For me the lyrics, especially cued to a guitar, stir up strong feelings, a yearning for a very specific place and our way of life here. My life in the South - the birthplace of Elvis, the blues, jazz, rock and roll, and country music - is cued to a soundtrack that includes everything from "Freebird," the anthem at our high school parties (where we'd meet up in the country and drink beer), to the song "Whipping Post," the background music for shooting pool and wearing my favorite cowboy boots at the Gator Bar (a classic backwoods dive) in Baton Rouge. There aren't words to describe what it's like staring out at the stars from the back of a pickup, on a warm summer night, while "Seven Bridges Road" by the eagles pals on the radio." (page 9) See why I'm hooked. This is a cookbook that's not just about great food by sharing a piece of the heart. Food at its best isn't just about taste and texture, but about the love, care, and memories that each bite conveys. Donald Link's Down South is about sharing those Southern memories and hospitality. I can't imagine a better guide than this James Beard Award-winning chef who's traveled and sampled food throughout the South. Starting with cocktails then cocktail party fare, this cookbook is a celebration of a culture where, according to Link, "Most Southern men feel as at home in a grungy hunting camp as they do at a black-tie gala...There's always a tipping point, a graceful exit of formality before the booze kicks in and leads to long conversations where you make lasting connections with the other guests." (page 35) Some of the cocktail party recipes I know will become my own, in addition to the Blue Crab Beignets, are the Fancy Spiced Pecans, Sweet and Sour Onion Jam, Spicy Cheddar Crackers, and Parmesan Bacon Gougeres. Now I just need the occasion! My trip through the South with Link continued to the most Southern of delicacies - the barbecue. Yes, I began to scent the aroma of hot coals and slow grilling meats. Being a Northerner with a Southern heart, I loved Link's description of what sets barbecue apart in each region. "The sauce issue is where the divide begins in the South. Texas is smoke and salt and beef brisket; sauce is an afterthought. Memphis sauce is sweet, and the Carolinas prefer a vinegar sauce. It all comes down to personal preference; everybody should eat what he or she likes. I like them all, depending on where I am and what I'm eating. It would be a boring world if all food tasted the same, so I embrace the differences." (page 66) Now who's ready to take a road trip with me to sample all the various forms of barbecue? Well, if you can't get a way now, you can recreate many the sense of the Southern barbecue thanks to Link's recipes. The seafood section is the one I'll be returning to again and again. Yes, this girl would love to transplant herself to a Gulf Coast town, but if that's not in the cards, I'll be making Watermelon Gazpacho with Crab Meat, Beach House Ceviche, Shrimp and Crab Spaghetti, Scallops with Green Garlic Butter (oh, this brings back memories of shucking oysters for a similar dish in a French Alpine hotel). The variety of shell fish recipes is outstanding. In addition, Link explains the different types of shrimp - the Gulf shrimp he grew up with, Royal Red shrimp form the Florida-Alabama border. I've never been brave enough to try making Soft-Shell Crabs at home, but may well do so once they're back in season with Link's recipe and careful instructions. What meal is complete without fabulous side dishes. I'm already plotting out carrot-raisin salads, Cajun macaroni salad, among several others. Finally, the desserts in Down South rock! I'm ingesting calories just reading the recipes, but each one will be worth it. Salted Caramel Peanut Brittle Ice Cream, White Chocolate Macadamia Blondies, Hath Bar Brownies with Fudgy Chocolate Icing, Spiced Apple Pecan Bread, Aunt Sally's Coconut Pie ... Oh my goodness, that's just a partial selection of the amazing sweet treats that Link shares. Now, which books would I pair this cookbook with? Quite simply any Southern title, but having just read Sandra Hill's Snow on the Bayou that would get my vote. I'm planning on comparing recipes for the Monday Red Rice and Beans in each book and coming up with one that will be my own. If you love good food, great conversation, and the South, Donald Link's Down South is a must-read for your cookbook shelf. Even if you don't cook, this is a book that you'll enjoy reading. (I received this book from Blogging for Books for this review.)

  2. 4 out of 5

    Jess

    I normally get my cookbooks from the library first and then will purchase the book in ebook format if I like it. I've decided to buy this one in hardback and start a cookbook shelf in my kitchen....all cause of this book. I normally get my cookbooks from the library first and then will purchase the book in ebook format if I like it. I've decided to buy this one in hardback and start a cookbook shelf in my kitchen....all cause of this book.

  3. 4 out of 5

    Riegs

    Good for the BBQ crowd. Not a ton of sides or veggie options.

  4. 5 out of 5

    S.J. Francis

    What can I say about this cook book? Plenty. It is more than a cook book. It’s a book about down south and more. Take a trip down south without leaving home. Indulge your senses while taking in a bit of southern history. Most of the recipes can be made by anyone at any time, but not all. Some are a bit more involved and better reserved for a special occasion or dinner party. Think ‘hoity toity’. Unfortunately, this isn’t exactly the cookbook I was expecting. I expected a cookbook on ‘southern fo What can I say about this cook book? Plenty. It is more than a cook book. It’s a book about down south and more. Take a trip down south without leaving home. Indulge your senses while taking in a bit of southern history. Most of the recipes can be made by anyone at any time, but not all. Some are a bit more involved and better reserved for a special occasion or dinner party. Think ‘hoity toity’. Unfortunately, this isn’t exactly the cookbook I was expecting. I expected a cookbook on ‘southern food’ recipes. There are some fabulous recipes here, and most are from the south, but not all. I counted at least twelve that originated elsewhere. If you are looking for a true ‘Down South’ cookbook about nothing but ‘southern food’, this isn’t it. Inside, learn how to make some tasty and easy drinks in the chapter entitled, let’s start with a drink. Enjoy some decadent starters with old-school southern cocktail parties. Do a little barbequing in the chapter: Cook It Outside. Roast, Braise, simmer and fry in the chapter of the same name. Indulge in the unusual in Heads, feet, neck and bones with such dishes as Fried fish collars with Chile vinegar or pork trillions. Do you have a taste for seafood, then you’ll find the chapter, Seafood from the gulf and south Atlantic of particular interest with recipes for crab and spinach dumplings, crisp fried frog legs or salt-crusted red snapper. Top off the recipes with Fresh Seasonal Southern sides and Southern-Style Sweets. With this cookbook, and most of the recipes, there’s simply no reason why anyone anywhere can’t cook as if they’re down south. A word of warning: This is not a cookbook for Vegans or those with small appetites. This is definitely a meat lover’s paradise and those with time to prepare the meals. Caveats as to why I give it just 4 stars instead of 5: It is not a healthy cookbook, vegan or everyday simple to make cookbook. If you’re looking to make a simple, quick to eat meal after work, this is not a cookbook for you. Neither is this a true ‘southern food’ cookbook. Not all recipes are from down south. Link takes recipes he likes and adds them to the book with a bit of southern flavor. I live down south, in the Mississippi Delta and wanted a ‘real southern’ cookbook and though, this is a fantastic cookbook, it isn’t what this former Yankee hoped for. Overall, an excellent cookbook for food lovers, especially meat and seafood, and those who love southern food, or those with a hankering to learn how to do so.

  5. 4 out of 5

    Amanda Cain

    I believe it was the cover of Donald Link’s Down South that first caught my eye as I chose which book to review next. As someone born and raised in the Deep South, I have a great love for seafood, and if I had any doubts, the tagline sealed the deal: “Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything”. It just doesn’t get any better than that! From the very first page of Down South, I was in love. Filled with unique twists on Southern staples such as Blue Crab Beignets, Tamales, Greens, a I believe it was the cover of Donald Link’s Down South that first caught my eye as I chose which book to review next. As someone born and raised in the Deep South, I have a great love for seafood, and if I had any doubts, the tagline sealed the deal: “Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything”. It just doesn’t get any better than that! From the very first page of Down South, I was in love. Filled with unique twists on Southern staples such as Blue Crab Beignets, Tamales, Greens, and Mississippi Mud Pie, Down South will make your mouth water. But Down South is more than a recipe book. It is a window into Southern culture at its finest, complete with stunning images and hilarious vignettes. Down South is ideal for those who love the beauty and delectability of Southern culture and cuisine, whether they still reside in Dixie or not, and would be a splendid introduction for those who are curious about Southern food ways. I enjoyed cooking several of the recipes in Down South, and they turned out wonderful! The Southern Bruschetta was a family favorite, and the horseradish sauce was so delicious, I will never buy it pre made again. While there was a sprinkling of foul language, Down South expertly captured what it is to live in, and love, the South. I would give Down South a “B+”. Disclosure of Material Connection: I received this book free from the publisher through the Blogging for Books program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing in accordance with the Federal Trade Commission’s 16 CFR, part 255.

  6. 5 out of 5

    Heather Fineisen

    Any cookbook that opens with cocktails is going to be good. Any cookbook that includes a note with a shout out to Pappy Van Winkle as a bourbon of choice is going to be GREAT. With a subtitle of Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything, Donald Link's Down South is down, down south. There is a chapter called Heads, Feet, Necks, and Bones that brought me warm memories of my MawMaw' s old kitchen with parts boiling in stock pots all around. But Link elevates his dishes, and gives Any cookbook that opens with cocktails is going to be good. Any cookbook that includes a note with a shout out to Pappy Van Winkle as a bourbon of choice is going to be GREAT. With a subtitle of Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything, Donald Link's Down South is down, down south. There is a chapter called Heads, Feet, Necks, and Bones that brought me warm memories of my MawMaw' s old kitchen with parts boiling in stock pots all around. But Link elevates his dishes, and gives you the pictures and stories to prove it. This is a love letter to a way of cooking and living that is close to this man's heart, in his blood and you know this by looking through his book. Pictures throughout Louisiana, pig roasts, Aunt Sally' s Pie, regular customers at his restaurant, much less his son slurping up a cold Cream Soda Sherbet all showcase the inspiration for the food he lives and loves. I suggest mixing a cocktail straight out of the first section and curling up with this beautiful book and savoring it. Read the notes, examine the pictures, imagine the smells and flavors while you sip away. And then, share the food. Get the fire going. Buy this as a host/hostess or holiday gift and share the live. Unless you are inviting vegetarians over. DON'T give them this book. Don't ever give a vegetarian a book that has a chapter called Heads, Feet...Well you know. Fix y'all another drink and get seconds of this one! Provided by publisher for review, browsing for books

  7. 5 out of 5

    Virginia Campbell

    "Down South" is not just a cookbook, it's a way of life. Written with great flavor and flare by noted New Orleans chef and restauranteur Donald Link, this is truly a taste-filled travelogue. As soon as you start turning the pages, you'll want to hop in a convertible, head South--or even further South--and feel the sun on your face and take in great gulps of salty sea air. Filled with colorful people, color photos, and fabulous food, "Down South" will have you longing to sit back with some sippin "Down South" is not just a cookbook, it's a way of life. Written with great flavor and flare by noted New Orleans chef and restauranteur Donald Link, this is truly a taste-filled travelogue. As soon as you start turning the pages, you'll want to hop in a convertible, head South--or even further South--and feel the sun on your face and take in great gulps of salty sea air. Filled with colorful people, color photos, and fabulous food, "Down South" will have you longing to sit back with some sippin' bourbon, sharing great food and great times with family and friends. Here's just a sampling of the recipes that tempted my taste buds: "Louisiana Hayride"; "Sweet and Sour Onion Jam"; "Southern Bruschetta with Bacon and Tomato"; "Black Pepper Biscuits with Country Ham and Hot Mustard Sauce"; "Crispy Pork Cutlets with Brown Butter, Lemon, and Sage"; "New Orleans Barbeque Shrimp"; "Sweet Potato Gratin"; "Triple-Chip Chocolate Chubbies"; "Bing Cherry and White Chocolate Bread Pudding"; and so much more. "Down South" is a fantastic adventure for fearless foodies--a road trip you won't want to miss. Review Copy Gratis Blogging For Books

  8. 4 out of 5

    Tina

    Donald Link didn’t just write a cookbook, he took us on a pictorial tour of the Gulf Coast area. Complete with his honest descriptions are mouthwatering photos and recipes. There is one photo taken in Apalachicola that I have snapped during a visit. I live an hour away from Apalachicola and can tell you, the seafood and laid back atmosphere are wonderful. Each section features stories about Link’s own experiences in the south – cooking, hunting, fishing and enjoying the Gulf coast area. The book Donald Link didn’t just write a cookbook, he took us on a pictorial tour of the Gulf Coast area. Complete with his honest descriptions are mouthwatering photos and recipes. There is one photo taken in Apalachicola that I have snapped during a visit. I live an hour away from Apalachicola and can tell you, the seafood and laid back atmosphere are wonderful. Each section features stories about Link’s own experiences in the south – cooking, hunting, fishing and enjoying the Gulf coast area. The book starts with drinks – a lovely Florida-Bama tropical drink, bourbon drinks and more. There are sections on side dishes, pork and steak, chicken, smoking meats, grilling meats and desserts. Being a northern transplant to the Gulf coast area I have taken to the foods quite well and am pleased to see many of my favorites in this cookbook. Rum drinks aside I love the red beans and rice, the grilled chicken and banana pudding. Stay tuned for many recipes from this book. Photos may be viewed at: http://novelmeals.wordpress.com/2014/...

  9. 5 out of 5

    Debbie

    A terrific cookbook from the chef of Herbsaint, a terrific restaurant. This cookbook is filled with recipes I plan to try from the drinks in the opening chapter to the desserts. I appreciate the stories that accompany each recipe and the they are very clearly written and detailed, but the book is missing some critical photographs and none of the photos that are there are labeled. And although I usually jump at the chance to try my hand at complicated recipes I'm hoping that someone else will take A terrific cookbook from the chef of Herbsaint, a terrific restaurant. This cookbook is filled with recipes I plan to try from the drinks in the opening chapter to the desserts. I appreciate the stories that accompany each recipe and the they are very clearly written and detailed, but the book is missing some critical photographs and none of the photos that are there are labeled. And although I usually jump at the chance to try my hand at complicated recipes I'm hoping that someone else will take the time to make me the head cheese and the fish collars (just a couple of those time-consuming recipes I won't be making any time soon!)

  10. 4 out of 5

    Katie Johnstonbaugh

    I only rated this book a four star because so many ingredients were local to the deep south area. Although I know I could make them with sourced ingredients from my home state, I felt like I really wanted to use the ingredients he suggested. However, that aside, this book made me want to cook many recipes and the few I tried were delicious. I love cookbooks with stories to go with each recipe and Donald Link provided many.

  11. 5 out of 5

    Vik Arch

    Every recipe has the picture, easy-to-follow instructions, and a prehistory notes of the author and chef to the particular recipe. Love this recipe book. Easy access to the recipe. Food looks delicious of the photo.

  12. 4 out of 5

    Chrystal

    Down South is not just a cookbook, but is indeed a story of the south and its mastery of [midscale] Creole cuisine. Being a descendant of a born and raised Louisianan, I was excited to have the opportunity to acquire this title for review. Read More Down South is not just a cookbook, but is indeed a story of the south and its mastery of [midscale] Creole cuisine. Being a descendant of a born and raised Louisianan, I was excited to have the opportunity to acquire this title for review. Read More

  13. 4 out of 5

    Kinsley

    Buy me this cookbook! Somebody, please! This cookbook immediately transported me back to my Charleston, SC vacation. One of the best vacations I've been on in large part because of the cuisine. It's buttery, it's creamy, it's rich and I simply cannot wait to try the recipes! Buy me this cookbook! Somebody, please! This cookbook immediately transported me back to my Charleston, SC vacation. One of the best vacations I've been on in large part because of the cuisine. It's buttery, it's creamy, it's rich and I simply cannot wait to try the recipes!

  14. 5 out of 5

    Manintheboat

    This guy really rubbed me the wrong way. I didn't even try any of the recipes (which I'm sure are good) because his writing comes off as entitled and he name-drops all the time. This guy really rubbed me the wrong way. I didn't even try any of the recipes (which I'm sure are good) because his writing comes off as entitled and he name-drops all the time.

  15. 4 out of 5

    False

    Southern recipes. People are returning to nostalgia comfort food. Newly released. Great photography.

  16. 4 out of 5

    Crystal

  17. 4 out of 5

    Anna

  18. 4 out of 5

    Keith Burton

  19. 4 out of 5

    Melissa Morado

  20. 5 out of 5

    Jared Ross

  21. 4 out of 5

    Bob

  22. 4 out of 5

    Patti

  23. 5 out of 5

    Cornelia

  24. 5 out of 5

    Lucas Charles

  25. 4 out of 5

    Deb

  26. 4 out of 5

    Andrewmarkmolloygmail.Com

  27. 5 out of 5

    Liquidlasagna

  28. 5 out of 5

    Elise Rogers

  29. 5 out of 5

    Greg Rice

  30. 4 out of 5

    Carla

  31. 5 out of 5

    Dvd Trujillo

  32. 5 out of 5

    Kate

  33. 5 out of 5

    Casey

  34. 4 out of 5

    Emma

  35. 4 out of 5

    May

  36. 5 out of 5

    Kimberly Ward

  37. 5 out of 5

    Jessica

  38. 5 out of 5

    Nicole

  39. 4 out of 5

    Nicole

  40. 4 out of 5

    Stacy

  41. 5 out of 5

    Kathy

  42. 4 out of 5

    Mtbike40

  43. 4 out of 5

    Lisa Kittredge

  44. 4 out of 5

    Katie Torres

  45. 4 out of 5

    Ron Smith

  46. 5 out of 5

    Claudia Zumbro

  47. 4 out of 5

    Annette

  48. 5 out of 5

    Becky

  49. 5 out of 5

    Bridget

  50. 5 out of 5

    Ben Lang

  51. 4 out of 5

    Raes112

  52. 4 out of 5

    Anne Ritchings

  53. 4 out of 5

    Anne

  54. 4 out of 5

    Nicole B. Cook

  55. 5 out of 5

    Evan Parker

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.