Cajun Clark is a world renowned writer of one-of-a-kind cookbooks. His first was Cajun Clark's Cookbook: One Inch From the Top -- The Only Way to Cook!, a monster filled with over 1,100 favorite Cajun, Soul Food, Southern, Down Home Country and Traditional recipes collected over the years. That was quickly followed by Cajun Clark’s Sweet & Sassy!, which is full of mouth-watering dessert recipes. And, Caj has finished his third, uniquely different, cookbook titled Cajun Clark Cooks Chicken, Pork, Fish & Small Wild Game.
In addition, Caj writes articles covering topics ranging from cooking to web site development and marketing to customer service and customer care. His articles are published on the WWW, and have an extensive following due to his unique writing style, “down home” humor and “common sense” approach to life. His cookbooks display this same style and are sprinkled with delightful stories, sage advice and his own “irreverent” comments, making them different from any other cookbook you are likely to find.
Caj was born in Oklahoma, raised in Northern California, and has lived in Germany, up and down the state of California, and the White Mountains of Arizona. After a stint in East Texas, he has found a home in Louisiana, at least for the time being. However, be that as it may, it is now there, with his faithful(?) Queensland Heeler Spotless, that he continues to think and write, write and think, then think and write some more. If he’s not thinking and writing, he's working on something else of equal importance! And in all probability it's in his oversized country kitchen.
Home page of Cajun Clark: http://cajunclarks.com
Cajun Clark's Cookbook: One Inch From the Top -- The Only Way to Cook!
Cajun Clark espouses his proven philosophy -- Cook a little. Zap a lot! -- in a 659-page e-cookbook. Over 1,100 Cajun, Soul Food, Southern, Down Home Country and Traditional recipes! Like skillet pizza, skillet pineapple upside-down cake, skillet peach cobbler, skillet you-name-it. Cajun gumbo, jambalaya, fried turkey. Soul food, chitterlings, collards, hot water cornbread. Beef and pork ribs, marinades, rubs and sauces. Chicken and pork chop recipes galore. More cookies, cakes, pies, puddings, cobblers, tea cakes and candies than you'll have time to make in the next couple of years. Yep, you got it: recipes, recipes, and more recipes -- some more than 100 years old; still others that came about only because of rationing during WW II. Whew! This is not your Mother's Cookbook but is filled with humorous irrelevant and irreverent comments and commentary; that some consider as good or better than the great recipes which are presented.
Book Reviewed: "Cooking with an attitude. Laughter is an added ingredient to be stirred in to all the great recipes and cleaning tips found in this cookbook. You won't be able to help but smile while you stir. Looking for a gift that will last a lifetime? Your thoughtfulness will be remembered each time this book is opened. A collection of recipes for almost anything but alligator, a collection to please the palate of even the finickiest eaters. You will find meals that can be made in one pot or more elaborate dishes, each with advice and complete instructions. No guessing as to what the writer means, this book is written in clear and concise language." ~ reviewed by Anne K. Edwards. For the full review: http://cajunclarks.com/articlesbycaj.htm
Self-published, September 2003, ISBN: 1-933047-11-9
Cajun Clark's Sweet
Cajun Clark Cooks
Chicken, Pork, Fish and Small Wild Game
you're stressed out and meeting yourself coming and going,
you'll appreciate these tasty, palate pleasin', mostly
easy-to-prepare recipes that don't require expensive
ingredients. And shucks, while your entrée is cookin' you
can enjoy some of da ol mon's irreverent and irrelevant
commentary. Hey, that's not all bad, you'll be entertained
while cookin' some really good stuff.
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