Comments on: Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana

By: Leonard

Leonard — Tue, 27 Jul 2010 12:40:42 +0000

This will be added to my “to-do” list. I’ve always been a big fan of cajun foods. Thanks for the ideas.

By: jesse

jesse — Wed, 23 Jun 2010 17:46:17 +0000

I love Nola! has anyone seen the article that was just in Portland Magazine about Emeril and Nola? Check it out, its a great piece on Emeril, Cajun food and how he got his start. http://www.portlandmonthly.com/portmag/2010/06/acadias-cajuns/

By: J McDulin

J McDulin — Thu, 25 Feb 2010 23:17:26 +0000

I am definitely buying his cookbook. Checked it out at the library and everything we have tried is off the charts. The whitebean, ham, and collard stew was a big hit as well as the oyster blt’s, oh and I almost forgot that incredible meatloaf. We are excited to eat at one of the restaraunts when in New Orleans.

By: Cajun Chef Ryan

Cajun Chef Ryan — Wed, 10 Feb 2010 19:16:53 +0000

Ok, I know I’m late in catching up here, but I need to add this to my collection.
Thanks for the complete and thorough review.

CCR
=:~)

By: charles fortner

charles fortner — Sat, 10 Oct 2009 00:17:21 +0000

I agree. I’ve done the brisket-which is the ultimate in simplicity and then did it for the monthly cooking class. The chocolate yummy-sold forty orders of it at $9.00 a slice two weeks ago and i get phone calls and emails demanding we do it again. The only thing I’ve done from it so far that did not turn out was the lemon meringue pie-but I’m sure I’m at fault-will try again. I must say that I really enjoy Susan Spicer’s book-it’s a bit more involved for the most part but everything “works”.

By: tom

tom — Tue, 08 Sep 2009 14:57:19 +0000

I bought a copy of “Real Cajun” about 2 months ago at Sam’s, gotta good price.

Chef Donald Link seems like a real down to earth guy.

My favorite picture is the fish camp on page 146.

My favorite recipe is the Crab cakes with Jalapeno Remoulade and the Chicken and Dumplings.

I like the family atmosphere that is through out the book.

Way to go Donald!

By: NWCajun

NWCajun — Mon, 17 Aug 2009 19:40:40 +0000

The fried chicken livers with pepper jelly glaze are out of this world.

By: Frank Ball

Frank Ball — Sat, 08 Aug 2009 17:54:14 +0000

I love that, even though there was a professional writer assisting, the “voice” is definitely Don Link’s. There are expressions I haven’t heard since childhood — like “wash you hands off” and “catch on fire”. Like others, I read it cover to cover. There are recipes here that I’ve never seen in print, like the pork roast cooked in a roux-based gravy. This is a wonderful book.

By: ERIC THE RED

ERIC THE RED — Thu, 09 Jul 2009 23:20:47 +0000

This is a great book. I have blasted through about twenty of the recipes. They have been all good. The fried catfish is ridiculous. had I go by more and invite my friends over to have some. The okra and tomatoes are the best I have had. Like I have said it is a very good cookbook. Thanks Chef Link for some more recipes for when I open my place up.

By: Chicken Coop

Chicken Coop — Thu, 02 Jul 2009 17:27:06 +0000

Great post thank you (why i cant subscribe to your feed ? i keep getting an error)Thanks