I’m sure there are those who can resist a Southern cookbook, but I am not one of them. With his 2009 Real Cajun, Donald Link had already convinced me that he was the rare restaurant chef whose recipes could translate effortlessly to the home kitchen (though in this I’m sure his co-author, Paula Disbrowe, should also be given credit).
Southern cookbooks often make me cry for the ingredients I can’t easily get here in New England – the tasso ham, the lady peas, the crayfish – and this one was no exception. Still, I found enough doable recipes to make for one flavor-forward, porky, and very satisfying week of testing.
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