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Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Cookbook
✍️ Link, Donald
$35.00
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📝 Description: Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Cookbook
"A born and bred Cajun who grew up eating his grandparents' homecooked food, Donald also learned to love "shooting rifles, hunting, fishing...drinking beer with the boys, [and] water skiing in snake-infested rivers." And as a good citizen of the South, he's done his due diligence traveling the region, tasting foods from all over, and falling for true down home flavors. "It's impossible for me to say which part of the South has the best food, because each place has it's own soul." And Link explores it all in DOWN SOUTH--from the slow-cooked pork barbecue of Memphis, to spicy gumbos of Louisiana, fresh seafood all along the Gulf, and shell beans from the farmlands in Mississippi and Alabama. In 110 recipes and 100 full-color photographs, he takes readers on a tour of the best of the area, introducing all sorts of characters and places along the way, including pitmaster Nick Pihakis of Jim & Nick's BBQ, Louisiana goat and pig farmer Bill Ryal, Tupelo honey maker Donald Smiley in Florida, beloved Southern writer Julia Reed, and a Texas lamb ranch with a llama named Fritz"--
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.4
Based on 1 reviews
E
Eatbook Family editorial team
This cookbook targets enthusiasts of authentic Southern fare, particularly those drawn to Cajun and Gulf Coast traditions. It is unsuitable for readers seeking high-end gastronomy or complex French techniques, as its focus remains on rustic, home-style cooking. The sparse cataloging information limits a deeper critique, but the emphasis on regional soul and character-driven narratives suggests a warm, approachable tone. It fails those who prefer minimalist presentation or lack interest in the cultural anecdotes accompanying the recipes. However, for fans of food writing that intertwines landscape with cuisine, it offers a solid, if standard, entry point into Southern culinary history without pretension.
