I've started a new wining and dining website called "Dining with Bacchus."The first post up is about my recent dining experience--no wining on this occasion--with Chef Donald Link of Herbsaint and Cochon.
But this post is not only a shameless plug for the new website. We also talked books: cookbooks. Link just finished his first, with Cajun and rustic home cooking recipes, and there are more details about it in the new column.
I also asked him if there were any cookbooks which figure prominently in his development as a chef.When he started cooking as a teenager, he said, he didn't realize people were writing such books. But he did come up with a few influential titles, including: Larousse Gastronomique, one of Paul Prudhomme's early cookbooks, and The Zuni Cafe Cookbook.
Donald Link's recipe book is due out in Spring 2009. I hope there's something especially exciting on Page 69.
Read about my interview with Donald Link.
--Marshal Zeringue
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