Tip - Cook the Book: 'Real Cajun'

Donald Link is a self-proclaimed "coonass," a true Cajun born and bred in Acadia Parish, Louisiana. As the chef and proprietor of Herbsaint and Cochon restaurants in New Orleans, Link's menus feature classic Cajun dishes with French and Italian twists. Louisiana's local produce, game, and seafood have been lifelong inspirations for Link's cooking. Real Cajun features recipes from every stage of the chef's life—such as his aunt's Tomato and Bacon Pie, which he enjoyed on childhood vacations to the Alabama coast, or his Game Day Choucroute, eaten with his staff and friends during the first Super Bowl after Hurricane Katrina. Food plays a major role in every aspect of Cajun life, from holidays to family reunions, festivals to funerals; with...
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