Best of the Best from Louisiana Cookbook II: Selected Recipes from Louisiana's Favorite Cookbooks

Gwen McKee compiled this volume by gathering recipes from seventy-two distinct Louisiana cookbooks. The collection represents a broad cross section of the state culinary landscape, drawing from junior leagues, community organizations, popular restaurants, noted chefs, and home cooks. This second edition presents four hundred recipes that highlight Cajun and Creole traditions alongside Southern comfort food staples. Readers will find classic dishes such as Crawfish Etouffee, Natchitoches Meat Pie, and Stuffed Eggplant alongside newer variations like Cream Cheese Bread Pudding, Sweet Potato Biscuits, and Plantation Pecan Crunch. The book serves as both a recipe collection and a resource for collectors. It includes a catalog section that provides descriptions and ordering information for each contributing source. This feature allows readers to trace the origins of specific dishes back to their original publications, ranging from best-selling favorites to small community treasures. The volume also features beautiful photographs, interesting facts, and original illustrations to capture the special flavor of the region. This book suits collectors who appreciate the history of state-specific cooking anthologies and home cooks interested in exploring diverse interpretations of Louisiana classics. It may not appeal to those seeking strictly modern techniques or single-author narratives, as it functions primarily as an anthology of established favorites rather than a guide to contemporary culinary innovation.