Please note that this book will be published in 2014.
The South-Texas, Arkansas, Tennessee, Louisiana, Mississippi, Alabama, the Carolinas, Georgia, and Florida-has never tasted better now that celebrated New Orleans chef Donald Link unearths the region's best local recipes along with tall tales spun in his distinctive voice.
A born and bred Cajun who grew up eating his grandparents' home-cooked food, Donald Link 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 from its rich foodways and falling for its down-home flavors.
"It's impossible for me to say which part of the South has the best food, because each place has its own soul." In Down South, Link serves up 110 recipes from regional standouts like slow-cooked pork barbecue from Memphis, fresh seafood from the Gulf Coast, vibrant peas and shell beans from the farmlands of Mississippi and Alabama, and single-barrel bourbon from Kentucky. Along the way, he introduces us to the characters and places behind the food, 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 in 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.