| Real Cajun: Rustic Home Cooking from Donald Link's Louisiana |  | Authors: Donald Link, Paula Disbrowe
Publisher: Clarkson Potter
Category: Book
List Price: $35.00
Buy New: $21.34
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Rating:  20 reviews
Sales Rank: 39,422
Media: Hardcover
Pages: 256
Number Of Items: 1
Shipping Weight (lbs): 2.3
Dimensions (in): 10.1 x 7.6 x 1.1
ISBN: 0307395812
Dewey Decimal Number: 641.59763
EAN: 9780307395818
ASIN: 0307395812
Publication Date: April 21, 2009
Availability: Usually ships in 1-2 business days
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Product Description
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.
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| Customer Reviews:
Showing reviews 1-5 of 20
Top-notch coverage of the culture and basic recipes behind Cajun cooking. May 17, 2009
phu (MN)
17 out of 18 found this review helpful
My sister wanted "a gumbo cookbook;" knowing a few things about Cajun/Creole cooking, I figured I could cover that one.
Visiting a bookstore, I spent a good 20 minutes reading a lot of the recipes and some of the commentary... and I was severely impressed. It makes plain the point that Cajun cooking is far from pretentious, and suggests certain types of paprika and other spices with the assurance that whatever says "paprika" in the grocery store will work fine. There's a lot of very practical advice on basic ideas like roux (and some reasoning for using butter in some cases and oil in others), three really great gumbo recipes, a good jambalaya recipe, even tasso, a simple sausage recipe, and at least three recipes that depend on homemade boudin -- for which he provides what seems to be a pretty good recipe and technique. There is cornbread.
The recipes are great, the text is very honest and... earthy... and the whole thing just exudes "this is what works, it's not that complicated, and this is how to do it." I bought my sister a copy for her birthday (didn't leave myself time to wait for shipping), and after wrapping it, used the web browser in my cell phone to hit Amazon and buy myself a copy -- as well as a cast iron pan, which I've needed for a while, and of which this book makes excellent use.
This is right up there with James Peterson's 'Sauces' in terms of useful culinary references. It's a solid, enthusiastic 5/5.
Thank you! May 2, 2009
D. Foss (Abu Dhabi, United Arab Emirates)
9 out of 9 found this review helpful
This book was released coincidental with my last visit to New Orleans. Cochon has become my favourite restaurant there... and since my last visit "Butcher" has opened to compliment the already excellent homestyle fare available at Cochon.
Thanks to Chef Link for sharing his excellent heart-warming cuisine with the rest of us! I'm looking forward to digging into this book and creating a little Cajun love up here in Canada!
Probably the best souvenier of my visit to New Orleans yet...
(The recipes are well-written and look like they are simple enough for the home cook. The background family stories are charming and add a very special southern ambience. I would definitely recommend that this book be added to your culinary library... File it under "comfort")
Awesome book, Chef Link is Real Cajun September 2, 2009
RouxBDoo (Tennessee)
7 out of 7 found this review helpful
I won't drag this out, I cook Cajun and Creole foods nearly exclusively. This book is the best in my collection. I met Chef Link in his Butcher establishment and he is quietly friendly, and non-pretentious. So is his book. The recipes are authentic and exciting at the same time. The story of making his grandmother's gumbo, for his family, after her death is indicative of the tone and heart of this book. It is amazing. Chef, you are a culinary treasure.
RouxBDoo
Real Cajun Rustic Home Cooking From Donald Link's Louisiana June 4, 2009
Heather E. Caparoso (Westminster, CO)
6 out of 6 found this review helpful
This is a GREAT book! I find Cajun food very easy to love and not that hard to cook, (as long as you have some good cast iron to cook it on). The recipes in this book are easy to follow and mouth-watering to read about. And I find all the pork called for a refreshing change from all those recipes calling for vegetable oil. His family stories are heartwarming and bring a real truth to his food, securely rooting it in his culture, as when he relates his stories about his incredibly large German-American family. This book made me want to push everyone out of my way, and get in the kitchen and cook, Cook, COOK! Tomorrow night I will roast a chicken in the style of Donald Link, and count my blessings that I found this book.
Most Authentic Cajun Cooking Ever!! October 2, 2009
Donald K. Bulliard (Charleston SC)
6 out of 6 found this review helpful
I was born and raised in the heart of Cajun Country. St. Martinville, La. This book captures the essence of Real Cajun Cooking just as it's titled. I've been cooking since I was a kid in our commercial kitchen and still do so for a living. Not only a great book, it's a great read!
Showing reviews 1-5 of 20
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