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Caj, my son, It's hard to believe that after that beginning you now have a cookbook. Amazing. And, I'm not surprised, but it's more than the run of the mill cookbook. All those recipes are fine, but what I've enjoyed most is the humor, the informative editorial you've scattered throughout. You have brought back many memories; but more importantly, you've entertained me for hours. You've come a long way the
last 40-years, son. Keep up the good work, I'm proud of you. I know that I have hours more fun in
store. Thanks for more than just a cookbook. This powerful "little" book combines insight with the
wisdom of ages, it is not to seek an end but to find a beginning. Your cookbook
encourages us to action. Many of your tasty recipes caught my attention, and I've already plastered it with sticky notes for quick reference. I am very impressed and I think you should be extremely proud of your work. This is a masterpiece and well worth the $50 that you are charging for the print version. Everything about it is fun. The way you laid it out is so unique and intriguing it feels more like a journey into the lives and personalities of the contributors as opposed to just a cookbook. Thank you for allowing me to enjoy the fruits of your labors. I will let you know after I make my first tasty
dish! Yours contains the meat and potatoes, the actual recipes that they include with all their nice glossy photos. So yeah, consider what the buyer is getting . . . the real "stuff" at the bargain price of $49.95! If a cook needs glossy photos to be inspired, get the photos and pay the price; it's your money. But if you want good recipes, get Cajun's cookbook. You'll get just as many recipes if not more than you would with a $200 set. And think of all the money YOU'LL SAVE. Yes, you can quote me. |
Howdy! da ol' mon Caj here with a few words to all you time strapped, stressed out Soccer Moms, CEOs, and other folks that are meeting-yourself-coming-and-going: This is NOT your mother's cookbook, it never was intended to be. Nor is this cookbook for everyone, it never was intended to be.
Cajun Clark's Cookbook: One Inch From the Top--or whatever you
call it--is for the select few who enjoy something unique, something different. Who enjoy
humor, a good "read," and over 1,160+ mouthwatering, easy-to-prepare
recipes. In other words, if you want to be entertained, this is YOUR cookbook. With that said... Over 40 years ago, when Caj was a young man, he called his Mother and ask: "How long do you cook it?" Her immediate response was, "Until it's done." No matter how he pleaded, that was the only answer she would give him. But all was not lost because Caj was now on the road that would lead to his cookin' philosophy;
Cook a Little. Zap a Lot! (Use your microwave.) Or, more formally, One Inch From the Top--The Only Way to Cook! In other words, cook the whole box, the whole bag,. Fill the 4-quart pot to within an inch of the top; same with the 5-quarter. But leave that 8-quart sucker in the cupboard unless you really feel ambitious.
All you stressed out, time strapped folks need to understand another basic concept: Da ol' mon Caj is down and clean; get it done, like now; if it takes over 10-minutes prep time (or multiples thereof), you might just as well forget it. In other words, cooking feeds the taste buds, fills the belly, and shouldn't be a daily, time consuming task; not when you have to make an appointment with yourself to get to the grocery store. Finally,
enough said: Now...Check this out! A dozen--yep, an even 12--entrées have been added to the menu at Caj's Cookin' website. How do you think da ol' mon Caj got to the staggering recipe count of 1,160+?
CAST IRON SKILLET PIZZA: "Lip smackin 'oinken' good," Roz ONE POT MEALS: Honest, you don't have to use every pot in the cupboard. DONNA, Queen of the One Pot Meals: If you're busy, don't have time to cook, then you need to staple these recipes on your. . . CAJUN? CREOLE? Or, BOTH?: what's the diff? a dissertation. STRICTLY CAJUN: recipes you'd expect from da ol' mon Caj. "SOUL FOOD" BROTHER WILLIE: presents some of his finest; from grits to gravy, and a whole lot more. PAM'S CULINARY CONNECTION: Like nothing you've seen before. Cajun Deep Fried Turkey. Gobble, gobble. And a whole lot about pork and beef ribs. FAMILY FAVORITES: are those recipes that get passed from generation to generation; sometimes modified, but always handed down. FROM YOU TO US: your recipes and help for Cajun Clark. QUICKIE DESERTS: from Roz. JELLY by Roz: exotic jelly recipes. . .but you'd expect no less. LETHAL LAURA: her legend and her favorite recipes. RECIPES FROM A FRIEND IN MAINE: them folks sure cook funny. RHONDA...OTTAWA, ONTARIO. Caj's Canada Connection: some cool--maybe that should be cold--recipes from way up north. SPECIAL RECIPES: from the special folks at Caj’s Links to the Outside. 1911 RANSOM FAMILY RECIPES: presented the old fashion way, as provided by D. Ransom, Son & Co., Buffalo, N.Y.; an education to be sure. VICKI CAN'T COOK: but she sure can CAN. WHEN THERE'S NO PLACE ELSE TO PUT 'EM: recipes that just don't seem to fit any place else! From Pesto sauce to Pesto recipes to "Soul Food" Brother Willie's Favorite Italian Recipes. Don't laugh, he's international, and his recipes are great! GRAB BAG: seasoning mixes, gravy, salsa, spices, and who knows what else. ICEE HUBB: Cast Iron Cookware, Garlic, Onions, and Crawfish aka Mudbugs. SMOKERS. . .DEHYDRATORS: two tools that are a must have if you really believe in One Inch From the Top. COOKIN' DAT FISH & SMALL WILD GAME: here you'll find a net full of fish recipes; but--and it's a big one--only those persons indigenous to the south, or the most daring Chief Cooks should investigate the latter. Hmmm.... VINEGAR, SALT & BAKING SODA: 60 uses for each! WHAT'S COMING NEXT? Check it out, you won't believe what you read! And dat's a fact, you can take da ol' mon Caj's word on.
You gotta be ready to order by now, at least da ol' mon Caj hopes you are. Writin' this tome took a lot of time away from his cookin'. Before you place
your order, here's da ol' mon Caj's promise, if after 60 days
you're not completely satisfied he'll refund your money without question. |
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