Donald Link is the author of DOWN SOUTH. Link is a chef and owner of several restaurants. He considers himself a Southerner and a cook.
You’ll find luscious cocktails photographed to dazzle in the first chapter. Ever heard of a Louisiana Hayride? I hadn’t before getting this cookbook. Named after a radio show in the 1930’s that featured music legends, this bourbon infused apple and cinnamon drink is perfect for fall.
Moving on to the appetizer section I came across Uruguayan spicy baked cheese. OMG! Cooked in a sizzling hot cast-iron skillet this stuff can be eaten with a spoon but, you’re probably going to want to dip some good bread in it, but you don’t have to.
Just look at these gorgeous New Orlean’s BBQ Shrimp! YUM! Cooked up with rosemary, garlic, lemon zest, salt, and pepper, the aroma is divine.
Then I came across Parmesan Bacon Gougeres. I wanted to lick the page. These little devils are shaped to pop into your mouth. Yum!
Then I moved on to the Blue Crab Beignets. I immediately flagged that page. These sumptuous balls have a full pound of blue crab. Now, I am from blue crab country; Baltimore, Maryland, originally. So I know blue crab. I can not wait to try these.
Cauliflower sometimes gets a bad wrap. Cauliflower and Gruyere Gratin will win over even the most finicky eater.
With countless recipes in over 250 pages, you are going to want to try your hand at most of these goodies.
DOWN SOUTH is both entertaining and a good read. Laced with great recipes and fun vignettes about Donald Link’s behind the scenes escapades, DOWN SOUTH is sure to present you with not only a cookbook, but, a fun read. He’s the chef-owner of Herbsaint, Cochon, Cochon Butcher, Peche, and Calcasieu in New Orleans.
I am one lucky girl. I received this yummy cookbook from Blogging For Books in exchange for a fair and unbiased opinion. Believe me, it was easy. You’re going to love it. Thanks guys!