Justin Wilson's Easy Cookin': 150 Rib Tickling Recipes for Good Eating
Jan 2010 · Pelican Publishing
4.0star
3 reviewsreport
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About this ebook
The internationally known Cajun chef and humorist serves up easy-to-cook and easy-to-eat recipes for parties, picnics, or everyday occasions.
“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.
“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.
Ratings and reviews
4.0
3 reviews
Marcus Graham
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October 14, 2016
Justin wilson is a supreme cook but not enough of his recipes in here for me. Just a small dissapointing sample.
2 people found this review helpful
About the author
Justin Wilson, always dapper in suspenders and a bow tie, was the author of several books. He starred in three acclaimed cooking series that aired on more than 300 PBS stations nationwide. The Cajun comedian produced 27 comedy albums that charmed audiences and, at one point, even outsold Elvis Presley. Wilson passed away on September 6, 2001, but his spirit lives on through the recipes he shared and the programs he made during his lifetime, which continue to air on PBS affiliates.
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