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Review Real Cajun Rustic Home Cooking from Donald Link s Louisiana A Cookbook by Donald Link Paula Disbrowe

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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

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Book ID Asin: 0307395812
Book Title: Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook
Book Author: Donald Link,Paula Disbrowe
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $10.31
Book Format Name: Hardcover
Book Format Price: $21.99
Book Price: $21.99
Book Category: Books, Cookbooks, Food & Wine, Cooking by Ingredient and unknown
Book Rating: 432 ratings

Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook by Donald Link,Paula Disbrowe Book Review

Name: Tom
Rating: 5.0 out of 5 stars
Title: I LOVE this book
Date: Reviewed in the United States on May 5, 2022
Review: I enjoy this book so much I’ve bought it a few times as a gift for folk learning g to cook Cajun food! I’ve made over 20+ recipes from this and more to come. I love the story’s and info along w each recipe. The deer sausage recipe is fantastic and has been a staple among my friends. My coworkers beg for the fried chicken gumbo every Fat Tuesday even with wild game in it.

Name: level_12
Rating: 5.0 out of 5 stars
Title: Great Cookbook
Date: Reviewed in the United States on May 28, 2022
Review: Not comprehensive, but everything in here is delicious and the recipes work as written. Highly recommended!

Name: C Schrumpf
Rating: 5.0 out of 5 stars
Title: The author is my wife's nephew. And he's a great cook with over 5 restaurants in New Orleans.
Date: Reviewed in the United States on May 25, 2022
Review: I've heard others tell that the recipes in the book are very good.

Name: Tucker
Rating: 4.0 out of 5 stars
Title: Real Cajun, Real Good!
Date: Reviewed in the United States on August 23, 2013
Review: Initially, I wasn't overly impressed with this book, primarily because the recipes that stuck out in my head were the homemade sausages, home made bacon, pork cracklins, boudin and such. They may be Louisiana staples but alas, I would never make them. However, after perusing the pages more carefully, I found there is much to appreciate and enjoy here. The stories Mr. Link relates convey his personality. His love and appreciation for his family, friends. food and tradition are all conveyed and provide an enjoyable read. There are lots of pristine color photos of both food and family. A sturdy, quality made book.
But the heart of any cookbook are the recipes. And there are some good ones here! So far I haven't found a bad one in the bunch. I've made the Vietnamese marinated shrimp. (Delicious, but I did have to get used to pulling off their heads....hey I'm a Yankee...and I just couldn't bring myself to suck the fat out of them). The crab cakes with jalapeno remoulade (mine fell apart despite using almost double the bread crumbs recommended but it was still out of this world....and using fresh crabmeat as Mr. Link suggests DOES make a difference). Lake Charles dirty rice, German Festival Ham and White Bean Stew (great in the winter), Post K meatloaf, smothered collard greens, cast iron hush puppies (a little bland but still good...I'll tweak it next time). The Jambalaya was very tastey but I found the rice did not cook evenly. I'll use instant rice next time. Still on my list is the Baked Oysters with Herbsaint Hollandaise, Billy Boy's Crawfish Etouffee, Chicken Sauce piquant, Spicy Shrimp Creole, grilled oysters with garlic chili butter, chicken and bacon hash to name a few. I've also made his spice mix that he uses for the Vietnamese shrimp. This is a great all purpose spice mixture you can use in many dishes. Seafood, poultry, pork are all represented (there are surprisingly few beef recipes) He also gives recipes for cocktails and desserts but I'm not a big sweet fan so I haven't made any of those.
If your looking for good "home cooking" type recipes (like his Link Family Crawfish Boil recipe), this book will more than meet your expectations.

Name: NaturalHorseman
Rating: 4.0 out of 5 stars
Title: My Current Main Squeeze Cajun Cookbook
Date: Reviewed in the United States on October 7, 2012
Review: I'm a once-a-week volunteer cook for about two dozen guys at a Sober Living Environment in Oakland CA. Many of the folks grew up eating Cajun and Creole food. I've tried several different cookbooks for this cuisine and this is the best I've found. And I'm cooking with it for family and friends as well.

The author, Donald Link, writes from the heart about his experiences growing up in New Orleans and eating his grandparents and parents cooking and his surviving Katrina. The recipes are rustic and straightforward using local ingredients and a few basic herbs (thyme, basil, rosemary) and spices (mostly cayenne, black and white pepper and fresh chiles). It's pretty close to an Italian "Mediterranean" style of cooking you get from my hero Mario Batali.

I really like being able to produce Cajun meals with ingredients I can find here in the Bay Area. OK it wasn't hard to find Andouille sausage but find real Tasso (Smoked spicy ham) required a visit to the Ferry Building in SF. I wish there was a skosh more advice on Cajun basics when needed...He does explain a butter-based roux in a recipe like Cathy's Corn, Tomato stew but neglects to do it in Chicken Sauce Piquant. And like another reviewer I wish that each chapter had a list of the recipes included in that chapter. Or even all the recipes listed by chapter at the beginning or end of the book. Now you have to find the recipe by looking up a key ingredient.

I loved the vegetarian Maque Choux recipe (butter, chiles, onions, fresh corn... ) and the pescaterian Spicy Shrimp Creole (no sausage). I hope that Chef Link comes out with another Cajun cookbook that features veg and fish that stand on their own, but can be modified with OPTIONAL items like bacon, sausage and ham for omnivores like me.

OK, I really wanted to give the book 4.9 stars so I could complain about the mistakes I made...
Net net I love this cookbook and should have given it 5 stars!

Name: Kamaseya
Rating: 3.0 out of 5 stars
Title: A restaurant recipe book.
Date: Reviewed in the United States on December 7, 2021
Review: Its ok. Restaurant and advanced preperation. If you want traditional home cooked food look else were. But if you want a different take on cajun recipes then this might be for you. I like simple traditional cajun. I prefer easy back yard or fun street food recipes.

Name: Brian Helton
Rating: 4.0 out of 5 stars
Title: Overall a very good cookbook
Date: Reviewed in the United States on October 25, 2018
Review: I have cooked a number of the dishes now and overall I am happy with this cookbook. The writing and pictures really steal the show though and it's honestly worth it just for that, especially if you are not from the south and it all sounds so exotic and fascinating. Dishes that I loved and will make again: spicy shrimp creole (although I think it is better using chicken and chicken stock instead of shrimp), Chicken Piquant, apple pie (I used a different pastry recipe but the filling was awesome)
Not that great: Sausage with Chiles, southern fried shrimp, shrimp stock, hot pepper jelly, tomato and bacon pie, roasted chicken with lemon and basil, post K meatloaf, black eyes peas, german chocolate cake, apple upside down cake, buttermilk ice-cream.
I know my "not that great" list is longer but I am REALLY picky. I plan on trying more recipes in this cookbook and it is definitely a staple in my cooking library.