Down South Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Cookbook
7,20 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Ja
Family Sharing
Ja
Text-to-Speech
Ja
Erscheinungsdatum
25.02.2014
Verlag
Clarkson Potter/Ten SpeedSeitenzahl
256 (Printausgabe)
Dateigröße
41070 KB
Sprache
Englisch
EAN
9780770433192
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.
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.
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