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Down South + East
A Chinese American Cookbook
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Chinese American chef Ron Hsu shares original recipes exploring innovative Asian-influenced dishes via the rich larder of the American South in his debut cookbook, Down South + East
Ron Hsu grew up a restaurant kid, surrounded by the delicious smells and flavors of Chinese food at Hunan Village, a set of seven restaurants his parents ran in Georgia from 1980 to 2008. Now, with culinary school, seven years at the world-famous Le Bernardin—where he moved from line cook to creative director—and his Michelin-starred restaurant Lazy Betty under his belt, Hsu is more than ready to share his recipes inspired by his Chinese childhood in the American South.
The delicious results include recipes like cornbread made with deeply flavored lap cheong (Chinese sausage) standing in for pork cracklins and char siu style pork lacquered with a sorghum syrup-bourbon glaze. Laced with ginger, the potlikker of gently braised watercress can throw down with that of any collard greens, and a soy sauce and shiitake mushroom gravy enhances traditional meatloaf. A deep section on the Southern and Chinese pantry sets the stage for the recipes to come, exploring the ingredients most common in both cuisines—from pork, rice, peanuts, okra, cabbage, and peaches to sorghum, ketchup, soy sauce, and five spice—and redefining what is considered Southern food.
With mouthwatering ingredient combinations, a fresh take on Southern food, and comforting-yet-creative recipes, Down South + East helps home cooks across the country look at everyday ingredients in new ways and discover exciting possibilities for them.
Ron Hsu grew up a restaurant kid, surrounded by the delicious smells and flavors of Chinese food at Hunan Village, a set of seven restaurants his parents ran in Georgia from 1980 to 2008. Now, with culinary school, seven years at the world-famous Le Bernardin—where he moved from line cook to creative director—and his Michelin-starred restaurant Lazy Betty under his belt, Hsu is more than ready to share his recipes inspired by his Chinese childhood in the American South.
The delicious results include recipes like cornbread made with deeply flavored lap cheong (Chinese sausage) standing in for pork cracklins and char siu style pork lacquered with a sorghum syrup-bourbon glaze. Laced with ginger, the potlikker of gently braised watercress can throw down with that of any collard greens, and a soy sauce and shiitake mushroom gravy enhances traditional meatloaf. A deep section on the Southern and Chinese pantry sets the stage for the recipes to come, exploring the ingredients most common in both cuisines—from pork, rice, peanuts, okra, cabbage, and peaches to sorghum, ketchup, soy sauce, and five spice—and redefining what is considered Southern food.
With mouthwatering ingredient combinations, a fresh take on Southern food, and comforting-yet-creative recipes, Down South + East helps home cooks across the country look at everyday ingredients in new ways and discover exciting possibilities for them.
Extent: 272 pp
Format: Hardback
Illustrations: 200 full-color images
Publication date: 2026-03-19
Size: 26.1 x 21.2 cm
ISBN: 9781419777479
Praise for Down South + East
Consider this book a reframing of the expected labels of food as 'Asian' or 'Southern' and an inspiration-there are no limitations to what can define a certain cuisine and make it great.
from the foreword by Eric Ripert
"Down South + East, a unique mix of Southern comfort, French technique, and Asian influence, is an exciting take on how food tells stories and a great addition to any home cook's shelf."
Kristen Kish, chef, television host, and bestselling author
With Down South + East, Chef Hsu has brought two of my favorite culinary worlds together in a smooth, natural synthesis that makes me wonder why we haven't been cooking these dishes all along.
Alton Brown, chef, television personality, and bestselling author of the Good Eats series
Ron Hsu is one of the best chefs in America, and in Down South + East,he shows us why. This food is gorgeous, delicious, and simple to execute.
Andrew Zimmern, chef, writer, and television host
About the Authors
Ron Hsu is the culinary director and a partner in his Michelin-starred restaurant Lazy Betty. His upbringing in a restaurant family led him to become a leader in New York’s culinary industry as the executive chef of Le Colonial and the creative director of Eric Ripert’s three-Michelin-starred Le Bernardin. Beyond the restaurants, Hsu was featured on the Netflix cooking series The Final Table, and is a strong voice for those in the restaurant profession, advocating for racial and gender justice as well as equitable pay across the industry. Hugh Amano is a chef and writer. He was the creative consultant and opening sous chef at Chicago’s exploration of Macanese cuisine, Fat Rice, and the coauthor of The Adventures of Fat Rice, Let’s Make Ramen!, and Let’s Make Dumplings! Amano is a graduate of the University of Colorado and New England Culinary Institute. Eric Ripert is the chef and co-owner of three-Michelin-star New York restaurant Le Bernardin, the vice chairman of the board of City Harvest, and the author of several cookbooks.
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