An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a w...
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reviews
Aug 19, 2010
Elizabeth
rated it: 
I bought this book at the eatery "Butcher" in New Orleans, after having the best shrimp and grits in my life. The grits were creamy with a tinge of brine and the sauce was littered with these blood-red morsels of bacon that were so succulent I felt guilty, as if the pig had just been slaughtered in the back an hour before. We also tried Boudin, which reminded me of the filling they put in Middle East dishes. Writing this made me hungry all over again...
Note: The recipes are More...
Note: The recipes are More...
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Dec 20, 2010
Anne
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This cookbook was a Christmas gift last year, and while I haven't finished it, I've made several recipes, all of which were delicious, and read most of the rest, which explains my drooling problem. Donald Link’s style is as engaging as the photography: his accounts of family crawfish boils and church suppers give a homestyle context to impeccably-shot, super-tasty food. This is the food he grew up eating, and while I think ease of preparation in a home kitchen will depend on how much time & spac
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Jun 21, 2009
Amy
rated it: 
When I read Frank Bruni's 2008 review of Cochon, one of Donald Link's New Orleans restaurants, I actually started salivating. When I visited later in the year, it did not disappoint. Neither does Real Cajun, which features a few of Cochon's recipes, as well as some from Herbsaint, and some from Link's family, friends, and local favorites. Despite New Orleans' reputation for excess (and Link's obvious appreciation for fried oysters, fried chicken livers, fried chicken, and pork belly cracklins
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Jul 29, 2011
I think this is the best cookbook for the genre that I have seen--it came out this year with fellow New Orleans chef Jeff Besh's cookbook--they were both nominated as best American cookbook for both the IACP and the James Beard award--one won one, the other the other, so maybe it is just as good--We have made the dinner rolls, the biscuits, the jambalaya and the shrimp creole and they have all been spectacular--so it is more like Cochon food than Herbsaint--but very good and I would highly recom
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May 30, 2010
Only halfway through this & have already marked quite a few recipes for future use.
Nov 24, 2009
Derek
rated it:
If you've been to to any of the Link eateries (Herbsaint, Couchon and Butcher) then you know that Link is the man when it comes to traditional Cajun. With great writing, pictures you could eat and a nice selection of some of Link's favorite southern cooking, if you buy this book, get a bike or a gym membership.
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