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Comment: Former library book; has library stickers on the spine, front cover, and stickers/markings on the front and/or back inside pages. Dust jacket has been laminated onto cover and shows minor wear. Interior pages are otherwise clean, unmarked, and in good shape. Tight binding.

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Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook Hardcover – April 21, 2009

4.8 out of 5 stars 184 ratings

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Frequently bought together

  • Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook
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  • Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything: A Cookbook
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Editorial Reviews

From Publishers Weekly

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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“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.”
—Jimmy Buffett

“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.”
—Julia Reed

“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.”
—Alice Waters

"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."
—Anthony Bourdain

“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.”
—Frank Stitt

“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

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4.8 out of 5 stars
4.8 out of 5
184 customer ratings
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Top international reviews

A Satisfied Customer
5.0 out of 5 stars Great cookbook and a great buy
Reviewed in the United Kingdom on March 2, 2016
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Drop City
5.0 out of 5 stars A great cook book reflecting a style of cooking that is ...
Reviewed in the United Kingdom on August 19, 2015
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Pete Bleakley
5.0 out of 5 stars Tasty Read
Reviewed in the United Kingdom on April 1, 2016
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mandru
5.0 out of 5 stars Eintauchen in die Cajun Küche und Lebensstil
Reviewed in Germany on August 7, 2019
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Charles Teixeira
4.0 out of 5 stars Four Stars
Reviewed in Canada on July 18, 2017
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5.0 out of 5 stars Five Stars
Reviewed in Canada on June 8, 2015
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Patriciaenola
5.0 out of 5 stars Cajun at it's spicy Best
Reviewed in the United Kingdom on July 16, 2009
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