Cajun Roux Recipe from Talk About Good II, 1979: I’ve read that roux is the foundation of Cajun cooking. If so, this recipe will be essential for your Cajun cooking.
Of course we have the cookbook. See it here: https://www.vintagecookbook.com/product/talk-good-ii-book-cajun-cuisine/
Talk About Good II: Book of Cajun Cuisine: Toast to Cajun Food, 1979: Second cookbook produced and published by the Junior League of Lafayette, Inc., Lafayette, Louisiana. This copy is from a later printing. Plastic comb binding, 349 pages. This copy is in excellent vintage condition.
Talk About Good II is beautifully illustrated by George Rodrique, with 12 paintings–all printed on heavy cardboard–scattered through the book, each with an explanation of Cajun culture written by Rodrique. Often the paintings are of specific people who live in and around Lafayette, Louisiana. The cookbook provides menus, with recipes, of course, for Twelfth Night, Candlemas, Mardi Gras, Easter, Crawfish Festival, Wedding, Independence Day, Bastille Day, Boucherie or Picnic, Halloween Dinner, Thanksgiving, and Christmas. The cookbook opens with “Acadiana’s Culinary Heritage” by Vaughan Burdin Baker.
This cookbook is in near-mint condition. The cover has a very small amount of shelf wear. The pages are spotless. The binding is perfect.