* Disclaimer: I received Down South from Blogging for Books for this review. All opinions are my own.
About the Book
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.
Oh, this cookbook takes me home! While I am no doubt a NY girl through and through, I do miss Southern food! This book has so many yummy treats – from beer smoked beef short ribs to gulf seafood, to Mississippi Mud Pie this recipe has plays on old favorites and new, contemporary dishes that range from perfect for a fancy dinner to a weekday night family meal. I also love the collection of recipes perfect for an “old school Southern cocktail party”. My kids also really like this cookbook – and they REALLY want to try the recipe for Crisp Fried Frog Legs! There are also many plays on traditional Southern treats, such as Bing Cherry and White Chocolate Bread Pudding (HEAVEN!!!)
One of my favorite things about this cookbook is the gorgeous photography – there are pictures of SO many of the recipes, which I love for plating purposes! The only thing I don’t like is there are some recipes that are pretty far out there (at least for me) in terms of ingredient availability (where can I get frog legs?) but I can’t wait to try and find them!
I received this book from Blogging for Books for this review.