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Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Cookbook PUB202108 a James Beard Award semifinalist

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a James Beard Award semifinalist for Outstanding Pastry Chef

peanut butter is an enduring favorite

and serve up dessert warm from the oven

When the Southern Foodways Alliance began curating a cookbook

Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Cookbook PUB202108 a James Beard Award semifinalistAuthor: Donald Link, Paula Disbrowe 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

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