DONALD LINK is the chef-owner of Herbsaint and Cochon in New
Orleans. He won the James Beard Best Chef South Region Award in
2007.
PAULA DISBROWE is the author of Cowgirl Cuisine and co-author of
Susan Spicer’s Crescent City Cooking. She lives in Austin, Texas.
“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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