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Justin Wilson's Easy Cookin': 150 Rib-Tickling Recipes for Good Eating
-Dis is so easy to cook and it tastes so good, you are going to think somebody lied to you about how good it is, I garontee.-
-Justin Wilson
People in Louisiana love to cook and they love to socialize. That's why these easy down-home recipes are just the thing for the neighborly chef. Justin Wilson, who was always looking for ways to make his cooking easier, eliminates peeling and chopping by using flavored salts and powders instead of onions, celery, and garlic.
From breakfast to dinner and appetizers to desserts, Wilson packs every course with a cornucopia of flavor. Pecan Cornbread is made with pecan meal, and fish is fileted twice to speed up the process, allowing the host to get out of the kitchen and mingle with guests. Adding just the right amount of spice to every dish, Wilson makes good use of local ingredients, like Creole mustard, Louisiana hot sauce, and cayenne pepper. Sayings and anecdotes are of course included, because just like his food, Wilson is a representative of Cajun culture.
ABOUT THE AUTHOR
Justin Wilson was internationally known as a Cajun cook and humorist. During his lifetime, he appeared on the Ed Sullivan Show and The Tonight Show. He was voted one of the 100 most influential Southerners of the twentieth century by the Atlanta Journal-Constitution and his twenty-seven comedy albums once outsold Elvis Presley. His other Pelican titles include The Justin Wilson Cookbook, The Justin Wilson #2 Cookbook: Cookin' Cajun, Justin Wilson Looking Back: A Cajun Cookbook, The Justin Wilson Gourmet and Gourmand Cookbook, Justin Wilson's Outdoor Cooking with Inside Help, Justin Wilson's Cajun Humor, More Cajun Humor, and Justin Wilson's Cajun Fables. Wilson died in 2001.
-Justin Wilson
People in Louisiana love to cook and they love to socialize. That's why these easy down-home recipes are just the thing for the neighborly chef. Justin Wilson, who was always looking for ways to make his cooking easier, eliminates peeling and chopping by using flavored salts and powders instead of onions, celery, and garlic.
From breakfast to dinner and appetizers to desserts, Wilson packs every course with a cornucopia of flavor. Pecan Cornbread is made with pecan meal, and fish is fileted twice to speed up the process, allowing the host to get out of the kitchen and mingle with guests. Adding just the right amount of spice to every dish, Wilson makes good use of local ingredients, like Creole mustard, Louisiana hot sauce, and cayenne pepper. Sayings and anecdotes are of course included, because just like his food, Wilson is a representative of Cajun culture.
ABOUT THE AUTHOR
Justin Wilson was internationally known as a Cajun cook and humorist. During his lifetime, he appeared on the Ed Sullivan Show and The Tonight Show. He was voted one of the 100 most influential Southerners of the twentieth century by the Atlanta Journal-Constitution and his twenty-seven comedy albums once outsold Elvis Presley. His other Pelican titles include The Justin Wilson Cookbook, The Justin Wilson #2 Cookbook: Cookin' Cajun, Justin Wilson Looking Back: A Cajun Cookbook, The Justin Wilson Gourmet and Gourmand Cookbook, Justin Wilson's Outdoor Cooking with Inside Help, Justin Wilson's Cajun Humor, More Cajun Humor, and Justin Wilson's Cajun Fables. Wilson died in 2001.
224 pages, Hardcover
First published January 1, 1998
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August 3, 2021
The only reason I went back to read these books is that my brother always swore by the prepared recipes. He would always make a shrimp salsa dip at Thanksgiving, for example. This book was probably the last published. He died in 2001. Reading the recipes, they seem overly simple in their layout and ingredients. You mix deese tings and you get dis. Now, you would get paragraphs about the type of tomatoes and the variations in oven heat, etc. I copied several recipes to test. In vegetables, he seems to favor: greens, corn, tomatoes, mushrooms and sweet potatoes. Several rice casseroles. Several beef briskets. Many shrimp-crayfish stews and casseroles. You seem to add cheese, liquid smoke and green onions to a lot of them. For a brief spell, he was a hot commodity on television. Now, you never hear his name mentioned.
Displaying 1 of 1 review