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Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Cookbook (English Edition) di [Donald Link, Paula Disbrowe]

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Donald Link

Paula Disbrowe

Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Cookbook (English Edition) Formato Kindle

Edizione Inglese di Donald Link (Autore), Paula Disbrowe (Autore) Formato: Formato Kindle

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The James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes.

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.

Lunghezza stampa

462 pagine
Lingua

Inglese
Memo

Su Kindle Scribe
Editore

Clarkson Potter
Data di pubblicazione

25 febbraio 2014
Dimensioni file

46823 KB
Scorri Pagina

Abilitato
Word Wise

Abilitato
Miglioramenti tipografici

Abilitato
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Descrizione prodotto

L'autore

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. --Questo testo si riferisce alla hardcover edizione.

Dettagli prodotto

ASIN ‏ : ‎ B00EX4EPBO
Editore ‏ : ‎ Clarkson Potter (25 febbraio 2014)
Lingua ‏ : ‎ Inglese
Dimensioni file ‏ : ‎ 46823 KB
Da testo a voce ‏ : ‎ Abilitato
Screen Reader ‏ : ‎ Supportato
Miglioramenti tipografici ‏ : ‎ Abilitato
X-Ray ‏ : ‎ Non abilitato
Word Wise ‏ : ‎ Abilitato
Memo ‏ : ‎ Su Kindle Scribe
Lunghezza stampa ‏ : ‎ 462 pagine

Recensioni dei clienti:
110 voti

Informazioni sugli autori

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Donald Link
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Paula Disbrowe
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Recensioni clienti

4,6 su 5

111 valutazioni globali

5 stelle		72%
4 stelle		22%
3 stelle		5%
2 stelle 0% (0%)		0%
1 stella		2%

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Christine

Nice.

Recensito in Canada 🇨🇦 il 18 marzo 2019

Acquisto verificato

Too heavy. Recipes are good and so is the history.

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Kate Lepage

Awesome book!

Recensito in Canada 🇨🇦 il 1 giugno 2015

Acquisto verificato

Another awesome book by Donald Link! Reading this makes me want to move back to NOLA!!

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Richard Taitt

Five Stars

Recensito in Canada 🇨🇦 il 15 agosto 2017

Acquisto verificato

Great Book

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Mary C.

An inviting and accessible collection of Chef Link's favorite Southern recipes for family and friends

Recensito negli Stati Uniti 🇺🇸 il 19 aprile 2018

Acquisto verificato

Chef Link, who is a multiple James Beard award winner, owns a number of acclaimed New Orleans restaurants, but this book is not about high-falutin' fine dining, it's a collection of recipes treasured by the author and his friends and family. Every chapter has an inviting introduction, and every recipe has a delightful, always informative, headnote telling about the history of the dish and how best to prepare it. A few essays appear throughout the book: for example, about catching frogs or deep-sea fishing. These are invariably quite colorful (why you need to bring some cucumbers on your next deep-sea fishing trip) and fun to read.

Kindle format is excellent: TOC is clickable to chapter title pages, which list clickable individual recipes. Index and embedded recipes are clickable. Many, but not most, of the recipes have photos of the finished dishes. There are many other photographs throughout the book, all conveying the Southern and family culture that the author loves.

For ingredients, I, who live many miles to the north in an inland, very snowy state, one of the few states without a Whole Foods, don't expect to find many of the seafood or meat ingredients in my itty-bitty grocery store here in the middle of nowhere. However, I thoroughly enjoyed reading about Chef Link's favorite dishes: I can adapt his techniques to ingredients available to me. Or not: he's not trying to make his Louisiana recipes available to every home cook. However, anyone with access to a good supermarket, butcher, and fishmonger will find many, if not most, of the ingredients accessible. For example, jumbo lump crabmeat, blue crab, duck (ideally, cooked on a hunting trip), quail, whole pork jowls, pork neck bones, fish collars, guinea hens from a local farm, catfish, head-on shrimp, stone crab claws, boneless lamb saddle, soft-shell crabs, frogs legs (preferably from Louisiana), tuna steaks, and red snapper.

For meat, when the author calls for country ham, he gives us the brand names and website links for five of his favorite country hams that, he says, "are completely worth the splurge...". When he calls for lamb necks, he tells us how to find them.

As for the recipes, the vast majority are family-friendly. Chef Link explains that this stems from his culture: "My grandparents had lots of kids, and other family members to feed..." And so there are plentiful chicken dishes that, with rice, will feed a large family--and with not that much time needed to prepare. The author explains that his credo is "the slow-simmered melding of humble foods," and delivers on that promise. Just in case we haven't quite felt the impact of the author's message about humble foods, an entire chapter presents "Heads, Feet, Necks, & Bones." Chef Link acknowledges some difficulties in sourcing for the home cook, but suggests seeking out farmers at your Farmers' Market. Herbsaint's (Chef Link's headline restaurant) Headcheese is a departure, taking a week to prepare: head and neck from a 210-pound pig, plus 2 trotters. I'm never going to make it, but I enjoyed reading about it.

Any reader who cares about real barbecue--cooked over a wood fire, with the finest ingredients and minimal tricks--will find the author's "Cook It Outside" chapter invaluable. I don't barbecue, I don't grill, and I don't even eat meat other than seafood, but I still enjoyed reading the chapter.

With exceptions such as headcheese and the "low and slow" mantra for barbecue, which may require several hours of marinating, or all-day short ribs on the grill, the vast majority of the recipes are actually simple and fairly quick to prepare, whether "Mamou Grilled Pork Steak Sandwich" (20 minutes on the grill), as well as most of his seafood, sides, and dessert recipes. "Mississippi Mud Pie" is definitely a weekend dish, but Chef tells us that it's okay for us to use store-bought cookies and ice cream.

I just love to read a fascinating cookbook written by a great chef, and this one delivered. Although I've bookmarked only a couple of recipes, I thoroughly enjoyed the read. And if, someday, a miracle occurs and my fishmonger has head-on Gulf shrimp, I'll know exactly where to turn for a recipe.

11 persone l'hanno trovato utile

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lisamk

Donald Link - Food God

Recensito negli Stati Uniti 🇺🇸 il 13 marzo 2014

Acquisto verificato

I ordered this cookbook because I am a HUGE fan of Cochon, Herbsaint and Pesche in New Orleans. Also b/c when interviewed in Food and Wine Magazine Link said that he carries a small knife in the glove box in his car so he can taste boudin sausage wherever he happens to be driving through Louisiana. I was not disappointed by the cookbook. First off, it is gorgeously photographed, and each section and recipe has a forward written by Link which is very personable and accessible. The recipes are not crazy ones that you will never be able to cook - they contain readily available ingredients (especially if you live in the South) Everything I have tried so far is delicious. Am SO glad for his Barbecue Shrimp recipe - been trying to work this out on my own for years and many failed internet recipes this is by far the best!

26 persone l'hanno trovato utile

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Segui gli autori

Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Cookbook (English Edition) Formato Kindle

Descrizione prodotto

L'autore

Dettagli prodotto

Informazioni sugli autori

Donald Link

Paula Disbrowe

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