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If bacon does not immediately come to mind as an essential ingredient of Cajun cooking, then clearly you have been missing Link, the chef-owner of two New Orleans restaurants, Herbsaint and Cochon. He not only begins his premiere cookbook with instructions on making four pounds of homemade bacon, he includes such tempting items as a fried oyster and bacon sandwich, tomato and bacon pie, and catfish fried in bacon fat. Even in his vegetarian twice-baked potatoes, he cannot help mentioning, Normally I like crisp bits of bacon in stuffed potatoes. And where bacon leads, the rest of the pig is sure to follow. A classic boudin recipe is rich in pork liver and shoulder; deer sausage combines venison with pork butt; and a hearty/scary breakfast dish, oreilles de cochon (pig ears), is boudin-stuffed beignets. There is also plenty of crawfish, be it in a crawfish pie, a traditional boil or in a boulette (deep fried balls of crawfish meat and stuffing). A bourbon cherry lemonade or a plate of fresh peach buckle would cleanse the palate nicely, Eighty color photos enhance Link's efforts, as do his brief meditations on crawfish farming, family gatherings and the joys of making a perfect roux. (Apr.)
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“Donald Link’s book simply makes me hungry the way I used to be around my grandmother’s kitchen down on the Mississippi Gulf Coast. He is more than a chef. He is a southern artist using tradition as a canvas and acquired culinary magic as his box of paints, with which he brings to life masterpieces of southern cuisine that ignite our taste buds as well as reminding us of who we are and where we come from.”
“Donald Link’s childhood in Cajun Country taught him that cooking is all about family, local ingredients, and, most important, taste. There's no blackened redfish here, just delicious recipes (think Crispy Softshell Crab with Chili Glaze or Satsuma Buttermilk Pie) and great memories, informed by his wry sense of humor and passion for food and place. Real Cajun is the real deal and proves, once again, that Link is not only the soul of New Orleans but also one of the most talented chefs in the country.”
“Donald Link is rediscovering traditional Cajun food in all of its diversity and simplicity. His flavors come from backyard organic vegetables, local fish, and heritage breed pork. The essence of Cochon’s cooking is beautifully revealed in this inviting book.”
"Donald Link's cooking embodies the very best–the heart and soul–of New Orleans cuisine; there's no one in the business with more credibility. Real Cajun captures the straight-up, un-cut, raw, and wonderful rustic classics in all their unvarnished, unprettified glory."
“Real Cajun tells Donald Link’s captivating story of growing up in southwest Louisiana and shares with us the incredible no-holds-barred type of cooking and eating that Cajuns live for. With great traditions, vivid tales, and passionate cooking from a real Cajun chef, this cookbook will be a treasure for all who turn its pages.”
“Real Cajun is honest, gutsy, and proudly provincial. Read this book and you'll want to mainline shrimp and crab gumbo. Cook from this book and you'll rationalize an all boudin diet.”
—John T. Edge, general editor of Cornbread Nation
This is the only cookbook I've found that has the down-the-bayou recipes. It has the standard New Orleans stuff (gumbo, etc. Read morePublished 3 days ago by Amy R Guidry
Dishes l tried were very good. Instructions were simple to follow.Published 1 month ago by Bill Byrum
The best Cajun cookbook I’ve come across so far. The recipes are hard to beat and I had no trouble in the kitchen Splendid!Published 3 months ago by Petronila Simone
Saw it on the local Louisiana news for an exorbitant amount, got it on Amazon for much cheaper and gave it to my Dad for Christmas to his much delight - shortly before he passed.Published 5 months ago by J. R. Foster
I have made so many recipes from this cookbook. I hope to make it to Chef Link's restaurant one day! In the meantime, the next best thing!Published 7 months ago by K Kormos