We ate at Donald Link's two New Orleans Warehouse District restaurants on a recent trip, and decided that his cookbook would be worth trying out. Usually I take cookbooks out of the library in order to try them out, but after reading about the book, knowing that it had won the James Beard award in the American Cookbook section, and eating his food for a couple of nights, I decided to take the plunge, and I am glad that I did. The cookbook has a very chatty quality to it--the author opens with a recipe for making four pounds of bacon, and he thereby sets the tone for what is to follow.
This is a cookbook for home cooks. It is home-style. Some recipes are for families, but he shares his Super Bowl Sunday jambalaya, which is gargantuan in portions (also, somewhat of a challenge to get all the ingredients in the land-locked Midwest). And everyone that we have tried to date has been fabulous (see previous posts on crawfish gumbo and dinner rolls). Highly recommended.
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