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I am now a grandmother (a young one), and have been using Talk About Good since I was first married. I loved it as my first recipe was the Shrimp Etouffee -- I had just moved to California in 1973 and cooked up this for my air force husband's crew. An instant Hit -- Louisiana was now in California and being experienced by air force families from all over the USA.
Mock Hollandaise -- can't find anything else easier, and yummy! This is a great cookbook for a newly wed (as I was when I received it as a shower gift, and now this is my favorite, as I can write something on the inside, since it's a keep forever book now with the hard cover -- my first one, and I have now had three, was soft cover. Now, . What a surprise they have when they arrive, as I have a Talk About Good wrapped with just a ribbon and laying on the bed as a touch of the South. They love it!! I have probably bought 25 or 30 over the years and just this past month, I bought three for folks who were here for Jazz Fest. Why is this my favorite of all the Louisiana cookbooks. Because I have just never found anything that isn't good. You just cannot miss; and "tried and true" is the best way to describe what you will get with perfect recipes with every seafood dish you can possibly desire.
I also like the fact that names and towns/cities are indicated so that one can figure out just what part of Louisiana the recipe originated. In fact, I grew up in Abbeville, so decided I couldn't go wrong with Mrs. Roy Broussard's shrimp etouffee -- after all, I was home sick and there was a recipe from Abbeville. There's quite a bit of difference in Northern Louisiana or Abbeville recipes versus New Orleans vs Lake Charles recipes due to the cultures are varied.. this cookbook represents many areas of Louisiana, but regardless, the deep south is inherent in this cookbook.
EASY to find recipes -- the dividers are the best... you can go right down the indexed divider and easily find quickly what you cannot resist. . I LOVE the variety of recipes from the divider named "Mardi Gras" with "specials" to a section just for Gumbos Soups and Salads to sections on Eggs or Seafood or Vegetables or Chicken or Meat -- so many great recipes that even the sweets the are even divided into three separate sections: desserts, cakes and trimmings cookies and candies. I just LOVE the 'hints" that start the cake and cookies sections.. in fact, this is where i learned that eggs in baking dishes perform much better if at room temperature. Who in Kansas, where we were also stationed, would know what a Red Velvet Cake was (another recipe from Abbeville), and just try that apple cake by Mrs. Claude Teel -- wonderful! Talk About Good is definitely a little Lagniappe (a little extra) for those who really want to take Louisiana back to where they live if outside of Louisiana. Easy to pack in your suitcase. This cookbook is my most used, and it stays close at hand, and I have a buffet full of Louisiana cookbooks thinking I need one recipe new, but I always go back to my trusted Talk About Good. Sometimes I purchase Louisiana cookbooks because of just ONE recipe I might be looking for (like the Bread pudding souffle from Commander's Palace); however, you just can't miss with just about EVERY recipe in Talk About Good. I bought Emeril's cookbook and was totally disappointed; it just wasn't consistently good. I am definitely LOYAL to this wonderful cook
Posted August 17, 2009
Posted August 4, 2006
This is one of our favorite cookbooks ever. I have ordered at least a dozen over the years to give to friends. I am needing to order more now. I have our original book in paperback that was given to us when we married in 1977 that has completely come apart, saved in a ziplock bag. That is how much we love the book.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.