Jason Girard's Blues Highways Cookbook is more than just a great cookbook. The chef also includes a fair bit of blues history--with special attention to the city of Chicago--and illuminating mini-biographies of many legendary artists. And there's plenty of background information (ingredients, equipment) for those would-be cooks who lack a familiarity with Cajun and other Southern cuisines.But it's the personal touch in the recipes that really makes the B.H.C. special. It's got jambalaya, gumbo, biscuits, cornbread, and a fine collection of desserts; this one's got it all. My compliments to the chef.