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

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

by Donald Link, Paula Disbrowe


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Product Details

ISBN-13: 9780770433185
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 02/25/2014
Pages: 256
Sales rank: 587,955
Product dimensions: 8.60(w) x 10.10(h) x 1.00(d)

About the Author

DONALD LINK is the chef-owner of Herbsaint, Cochon, Cochon Butcher, Pêche, and Calcasieu in New Orleans. He won the James Beard award for Best Chef South in 2007 and is a finalist for the 2017 James Beard award for Outstanding Chef. His first book, Real Cajun, won the James Beard award for Best American Cookbook.
PAULA DISBROWE is the author of Cowgirl Cuisine and co-author of Real Cajun and Susan Spicer’s Crescent City Cooking. She lives in Austin, TX.

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Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything 4.3 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
Won't buy when the so called reviews are purchased with freebies
Emsy-VanWyck More than 1 year ago
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.)
tiffanya94 More than 1 year ago
Down South by Donald Link with Paula Disbrowe is an amazing Southern cookbook! It includes things such as Bourbon, Pork, and Gulf Shrimp. The pictures are appealing and they definitely do their job of catching your eye. If you’d like to know more, keep reading! To start off, the front cover is stunning. It’s classy. The colors and font absolutely work beautifully together. The back cover is just as great. I really love that it’s a hardcover, too. Also, it’s pretty big in size which allows the pictures and interior font to be big, you definitely do not have to squint to see anything. The recipes provided in this cookbook sound so good. I did try the Beer Smoked Beef Short Ribs and they were so delicious! The recipe Mr. Link provides for this entree is nothing short of pure genius. The recipe serves 6-8 so call up your family & friends and enjoy making this recipe! You are definitely going to be getting the most for your money when you purchase this Cookbook; it features 110 recipes with 100 color photographs. All the photographs are high quality and bring out the best in the featured recipes. One thing I thought gave it a sweet touch is the Acknowledgements in the back of the cookbook. I am a strong believer in thanking the people who helped you achieve things in your life. I also love the provided Index. The Index makes things easier. Lastly, a HUGE added bonus for me was it was all homemade recipes. For example, there is a pie recipe inside this wonderful Cookbook and they tell you how to make everything homemade including the pie crust. I have never seen any other Cookbook tell you how to do that. I would purchase this Cookbook just for that reason. Overall, I would absolutely recommend this Cookbook to everyone! If you are a big Southern food lover, this is the Cookbook for you! What Southern food is your favorite? I received this book for free from Blogging For Books Program in exchange for my honest review. All opinions are my own.