Real Cajun is honest, gutsy, and proudly provincial. Read this book and you’ll want to mainline shrimp and crab gumbo. Cook from this book and you’ll rationalize an all-boudin diet.
— John T. Edge

    Real Cajun: 2010 James Beard Award for Best American Cookbook

 

Real Cajun: 2010 James Beard Award for Best American Cookbook

 
    Down South: 2015 International Association of Culinary Professionals Award for Best American Cookbook

 

Down South: 2015 International Association of Culinary Professionals Award for Best American Cookbook