I must have this book! Here is an excerpt from a review of Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana.
“If bacon does not immediately come to mind as an essential ingredient of Cajun cooking, then clearly you have been missing Link, the chef-owner of two New Orleans restaurants, Herbsaint and Cochon. He not only begins his premiere cookbook with instructions on making four pounds of homemade bacon, he includes such tempting items as a fried oyster and bacon sandwich, tomato and bacon pie, and catfish fried in bacon fat. Even in his vegetarian twice-baked potatoes, he cannot help mentioning, Normally I like crisp bits of bacon in stuffed potatoes.”
I think I’m in love!