Down South by Donald Link

Down South by Donald Link

Emma Christensen
May 20, 2014

The angle: Southern food, Chef Donald Link-style

Recipes for right now: Herbsaint Champagne Cocktail, Cajun-Spiced Soda Crackers, Roast Leg of Lamb with Texas Campfire Dry Rub, Beer-Smoked Beef Short Ribs, Pork Belly and Smoked Sausage Cassoulet, Salt-Crusted Red Snapper, Cream Soda Sherbet

Who would enjoy this book? Anyone with an appetite for Southern cooking (P.S. Vegetarians will probably want to pass on this one.)

Quick Facts

Who wrote it: Donald Link

Who published it: Clarkson Potter

Number of recipes: Over 100

Other highlights: While Donald Link is the chef and mastermind behind such beloved New Orleans restaurants as Herbsaint and Cochon, Down South doesn't feel like a typical "chef" book. It feels homey and approachable, full of the kinds of immediately crave-inducing recipes that make me want head into the kitchen immediately. Besides, I always appreciate a cookbook that starts things off with a whole chapter of cocktails.

While this is definitely not a restaurant cookbook, it's also not your everyday, Tuesday-dinner kind of recipe collection — the recipes with their big flavors and multiple components are best suited to cookouts and weekend gatherings. Most recipes serve 4 to 6, with a few of the party-oriented dishes serving 8 to 10. Meat is definitely on the menu, and the book includes a good spread of pork, poultry, and seafood. Sprinkled between the recipes, you'll also find stories of Donald's life as a chef, his thoughts on sourcing ingredients, and other bits of cooking advice.

Find the book at your local library, independent bookstore, or Amazon: Down South by Donald Link

Visit the author's website: Donald Link

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