Tools

LEADER 03809cam a2200637 i 4500

001 ocn846889314;

003 OCoLC;

005 20230725092759.0;

008 130614s2014 nyua 000 0 eng ;

010 a| 2013020280;

019 a| 869807096a| 908424422;

020 a| 9780770433185q| (hardback);

020 a| 0770433189q| (hardback);

029 1 a| NZ1b| 15545816;

029 1 a| AU@b| 000051633249;

035 a| (Sirsi) o846889314;

035 a| (OCoLC)846889314z| (OCoLC)869807096z| (OCoLC)908424422;

042 a| pcc;

043 a| n-usu--;

049 a| EREE;

050 00 a| TX827b| .L64 2014;

082 00 a| 641.59752| 23;

084 a| CKB002060a| CKB078000a| CKB0050002| bisacsh;

100 1 a| Link, Donald.=| ^A1456262;

245 10 a| Down south :b| bourbon, pork, gulf shrimp & second helpings of everything /c| Donald Link with Paula Disbrowe ; photographs by Chris Granger.;

246 30 a| Soulful recipes and slow-simmered recollections;

250 a| First edition.;

264 1 a| New York :b| Clarkson Potter,c| [2014];

300 a| 256 pages :b| color illustrations ;c| 27 cm;

336 a| textb| txt2| rdacontent;

337 a| unmediatedb| n2| rdamedia;

338 a| volumeb| nc2| rdacarrier;

520 a| "A born and bred Cajun who grew up eating his grandparents' homecooked food, Donald 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 foods from all over, and falling for true down home flavors. "It's impossible for me to say which part of the South has the best food, because each place has it's own soul." And Link explores it all in DOWN SOUTH--from the slow-cooked pork barbecue of Memphis, to spicy gumbos of Louisiana, fresh seafood all along the Gulf, and shell beans from the farmlands in Mississippi and Alabama. In 110 recipes and 100 full-color photographs, he takes readers on a tour of the best of the area, introducing all sorts of characters and places along the way, including pitmaster Nick Pihakis of Jim & Nick's BBQ, Louisiana goat and pig farmer Bill Ryal, Tupelo honey maker Donald Smiley in Florida, beloved Southern writer Julia Reed, and a Texas lamb ranch with a llama named Fritz"--c| Provided by publisher.;

505 0 a| Let's start with a drink -- Old-school southern cocktail parties -- Cook it outside -- Heads, feet, necks, and bones -- Seafood from the Gulf and South Atlantic -- Fresh, seasonal southern sides -- Southern-style sweets.;

650 0 a| Cooking, Americanx| Southern style.=| ^A160938;

650 0 a| Cooking, Cajun.=| ^A297311;

650 7 a| COOKINGx| Regional & Ethnicx| Soul Food.2| bisacsh;

650 7 a| COOKINGx| Methodsx| Barbecue & Grilling.2| bisacsh;

650 7 a| Cooking, Americanx| Southern style.2| fast0| (OCoLC)fst01753233;

650 7 a| Cooking, Cajun.2| fast0| (OCoLC)fst01753267;

655 4 a| Nonfiction.;

655 7 a| cookbooks.2| aat0| (CStmoGRI)aatgf300026109;

655 7 a| Cookbooks.2| fast0| (OCoLC)fst01752725;

655 7 a| Cookbooks.2| lcgft;

655 7 a| Livres de cuisine.2| rvmgf0| (CaQQLa)RVMGF-000000119;

700 1 a| Disbrowe, Paula.=| ^A1185837;

938 a| Brodartb| BRODn| 104975814;

938 a| Baker and Taylorb| BTCPn| BK0013392399;

938 a| Ingramb| INGRn| 9780770433185;

938 a| YBP Library Servicesb| YANKn| 10747962;

994 a| C0b| ERE;

596 a| 1;

998 a| 3437205;

999 a| TX827.L64 2013w| LCc| 1i| 30372014734823d| 9/12/2023e| 11/11/2022f| 10/26/2022g| 1l| JGESm| JOYNERn| 16q| 2r| Ys| Yt| JGESBKu| 3/13/2014x| BOOKz| JSTACKS;

Down south : bourbon, pork, gulf shrimp & second helpings of everything / Donald Link with Paula Disbrowe ; photographs by Chris Granger.

Author/creator	Link, Donald
Other author	Disbrowe, Paula.
Format	Book
Edition	First edition.
Publication	New York : Clarkson Potter, [2014]
Description	256 pages : color illustrations ; 27 cm
Subjects	Cooking, American--Southern style. Cooking, Cajun.

Portion of title	Soulful recipes and slow-simmered recollections
Contents	Let's start with a drink -- Old-school southern cocktail parties -- Cook it outside -- Heads, feet, necks, and bones -- Seafood from the Gulf and South Atlantic -- Fresh, seasonal southern sides -- Southern-style sweets.
Abstract	"A born and bred Cajun who grew up eating his grandparents' homecooked food, Donald 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 foods from all over, and falling for true down home flavors. "It's impossible for me to say which part of the South has the best food, because each place has it's own soul." And Link explores it all in DOWN SOUTH--from the slow-cooked pork barbecue of Memphis, to spicy gumbos of Louisiana, fresh seafood all along the Gulf, and shell beans from the farmlands in Mississippi and Alabama. In 110 recipes and 100 full-color photographs, he takes readers on a tour of the best of the area, introducing all sorts of characters and places along the way, including pitmaster Nick Pihakis of Jim & Nick's BBQ, Louisiana goat and pig farmer Bill Ryal, Tupelo honey maker Donald Smiley in Florida, beloved Southern writer Julia Reed, and a Texas lamb ranch with a llama named Fritz"-- Provided by publisher.
Genre/form	Nonfiction.
Genre/form	cookbooks.
Genre/form	Cookbooks.
Genre/form	Cookbooks.
Genre/form	Livres de cuisine.
LCCN	2013020280
ISBN	9780770433185 (hardback)
ISBN	0770433189 (hardback)

Availability

Library	Location	Call Number	Status	Item Actions
Joyner	General Stacks	TX827.L64 2013	✔ Available	Place Hold

Down south : bourbon, pork, gulf shrimp & second helpings of everything / Donald Link with Paula Disbrowe ; photographs by Chris Granger.

Click here for more information about this title

Availability