Talk about Good II: A Toast to Cajun Food

This book, like it's younger brother TALK ABOUT GOOD is an excellent cookbook that is practical in every sense, not some idealized collection of rarely used concoctions. This version has a short story before each section that tells about the culture that created the foods. As with the 1st edition, and the IIIrd edition, the binding allows this book to remain open to the page being used, a requirement in the kitchen. Again, this is a USEFUL COOKBOOK, not a book that lives on the living room table. If you liked the 1st book, get this one, and be prepared to get TALK ABOUT GOOD III, it is also a keeper.

This a the sequel to the first Talk About Good, but is good and complete enough to stand on its own. I recommend it highly as I do the first one. The artwork by Rodrigue is wonderful and the recipes are truly authentic. A necessary edition to any kitchen, Cajun or not.

This cookbook is an excellent source reflective of South Louisiana (i.e., "Cajun") culture. The recipes are interesting, easy to follow, and have been "tested" on family and friends of Junior League members.As interesting as the recipes are the illustrations by internationally known painter George Rodrigue of Lafayette, Louisiana. His paintings and comments accurately portray the Cajun culture, and give an insight into the Cajun way of life. You will even learn the meaning of the expression, "Laissez les bons temps rouler".If you want to know how to make a good gumbo, many delicious ways to cook seafood (after all, the Cajuns invented the idea of "blackened" fish), or what to do with some of the game that your mighty hunters have brought home, this is the cookbook for you!