After tasting Chef Donald Link’s deceptively simple plate of crab pasta at last year’s Alex’s Lemonade Food Tasting benefit I became obsessed with learning more about his food. I figured if this guy could blow the rest of the chefs out of the water he must have something to teach about flavor. Lucky for us, his latest book Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything is the perfect teaching tool. For me the best Southern food conjures up the best food period. It’s of a place and time and served without pretension to people who are fond of telling a story or two. I think you’ll love Donald’s flavor embroidered stories, and I hope you’ll be inspired to create some of your own at home.
Our Latest Cookbook Club Pick is Down South by Donald Link
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