|
Showing 1 - 3 of
3 matches in All Departments
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.
|
You may like...
The Queen
Andrew Morton
Paperback
R375
R300
Discovery Miles 3 000
|
Email address subscribed successfully.
A activation email has been sent to you.
Please click the link in that email to activate your subscription.