Real Cajun

Real Cajun

Rustic Home Cooking From Donald Link's Louisiana

Book - 2009
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An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area--the Acadiana region of Louisiana--is a tough land that funnels its spirit into the local cuisine. You can't find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun , James Beard Award-winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country.

Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny's seafood gumbo that always accompany them. The food now famous at Link's New Orleans-based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You'll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance.

From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link's famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.
Publisher: New York : Clarkson Potter /Publishers, c2009
Edition: 1st ed
ISBN: 9780307395818
Branch Call Number: 641.59763 LINK
Characteristics: 255 p. : col. ill. ; 27 cm
Additional Contributors: Disbrowe, Paula


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Sep 17, 2014

If you're looking for quick 20 - 30 minute recipes for fuss-free cooking nights, this is NOT the book. But if you enjoy rolling up your sleeves and spending some quality time in the kitchen from time to time, there are a number of recipes in this book that are well worth the effort.

Jun 12, 2011

After our recent trip to New Orleans and Cajun Country, this cookbook really captures the spirit of Louisiana cuisine. If you go - make sure you have a meal at Cochon or HerbSaint, and try to hit Cajun country for the mudbug season! Laissez les bons temps rouler!


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