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10 Remote Warehouse Cooking and Food- US Southern
5 Remote Warehouse Cooking and Food- Cajun and Creole

Real Cajun: Rustic Home Cooking from Donald Link's Louisiana

by

Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Cover

 

Synopses & Reviews

Publisher Comments:

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 cant 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 Grannys seafood gumbo that always accompany them. The food now famous at Links New Orleans-based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. Youll 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 Links 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.

Synopsis:

Link--one of New Orleans's breakout new talents--steps away from the kitchen of his acclaimed restaurants, Herbsaint and Cochon, to explore his Cajun roots and the superb country cooking that inspires his menus. 80 full-color photos.

About the Author

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 Spicers Crescent City Cooking. She lives in Austin, Texas.

Product Details

ISBN:
9780307395818
Author:
Link, Donald
Publisher:
Clarkson Potter Publishers
With:
Disbrowe, Paula
Photographer:
Granger, Chris
Author:
Photography by Chris Granger
Author:
Disbrowe, Paula
Author:
Donald Link with Paula Disbrowe
Subject:
General
Subject:
Cookery, american
Subject:
Louisiana style
Subject:
Regional & Ethnic - Cajun & Creole
Subject:
Cookery, American -- Louisiana style.
Subject:
Cookery, cajun
Subject:
General Cooking
Subject:
Cajun
Subject:
Cooking and Food-Cajun and Creole
Copyright:
Publication Date:
20090431
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
80 4-COLOR PHOTOGRAPHS
Pages:
256
Dimensions:
10.3 x 7.7 x 1 in 2.3125 lb

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Related Subjects

Cooking and Food » Award Winners » General
Cooking and Food » Regional and Ethnic » Cajun
Cooking and Food » Regional and Ethnic » Cajun and Creole
Cooking and Food » Regional and Ethnic » United States » Southern

Real Cajun: Rustic Home Cooking from Donald Link's Louisiana New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 256 pages Clarkson N Potter Publishers - English 9780307395818 Reviews:
"Synopsis" by , Link--one of New Orleans's breakout new talents--steps away from the kitchen of his acclaimed restaurants, Herbsaint and Cochon, to explore his Cajun roots and the superb country cooking that inspires his menus. 80 full-color photos.
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