Justin Wilson #2 Cookbook, The: Cookin' Cajun (v. 2) [Plastic Comb]

Justin Wilson (Author)

Book Description

Publication Date: January 31, 1979

For those who want to know the secrets of cooking Cajun, this book offers a wide range of zesty dishes peppered with Cajun humor.

Editorial Reviews

From the Back Cover

For those who want to know the secrets of cooking Cajun, or for those who simply find dishes that pamper the taste buds irresistible, this treasury of authentic Cajun recipes fills the bill with pleasures to spare. Stuffed Cucumbers, Cajunized Oriental Pork Chops, Wild Duck and Turnips, Leftover Spaghetti Casserole, and Justin Wilson's surefire formula for preparing a roux are but a sample of certain-to-satisfy recipes featured herein. Savor, for example, a variety of recipes under "Cooking in a Bag," a method by which meats can be cooked quicker-and with results more tender-than any non-Cajun dreamed possible. Many of the dishes were perfected in the Wilson kitchen especially for his televised cooking show. As in his first volume, the internationally known humorist spices these pages with a healthy helping of the Wilson brand of Cajun humor, which continues to delight audiences everywhere. Before his death in September 2001, he was the world's premier Cajun humorist and a gourmet chef in his own right. He radiated the humor, charm, and earthy joie de vivre of Louisiana's storied Cajun country to audiences across the nation. Justin Wilson was the host of a syndicated television cooking show that aired on public television for thirty years. The south Louisiana legend was the recipient of the sixth annual Lafcadio Hearn Award, given by the John Folse Culinary Institute at Nicholls State University to acknowledge long-term, positive influences on the cuisine and culture of Louisiana.

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.

Product Details

• Plastic Comb: 112 pages
• Publisher: Pelican Publishing (January 31, 1979)
• Language: English
• ISBN-10: 0882892347
• ISBN-13: 978-0882892344
• Product Dimensions: 9 x 7.2 x 0.5 inches
• Shipping Weight: 7.2 ounces (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #338,978 in Books (See Top 100 in Books)
  • #5 in Books > 4-for-3 Books > Cooking, Food & Wine > Regional & International > U.S. Regional > South

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Customer Reviews

Most Helpful Customer Reviews

9 of 11 people found the following review helpful:

4.0 out of 5 stars Great Easy Cajun Cooking, April 5, 2000

By 

Kelly O'Reilly (Lafayette, CO) - See all my reviews

This review is from: Justin Wilson #2 Cookbook, The: Cookin' Cajun (v. 2) (Plastic Comb)

I love Justin's easy to follow instructions for wonderful foods. His wonderful sense of humor adds an additional spice to the cooking

3 of 3 people found the following review helpful:

4.0 out of 5 stars Interesting recipes..., July 14, 2005

By 

Rolltide (Columbia, Tn) - See all my reviews

This review is from: Justin Wilson #2 Cookbook, The: Cookin' Cajun (v. 2) (Plastic Comb)

I don't think any of justin wilson's books are essential for would be cajun chefs. His books are fun and this book has some nice recipes.

Wilson's version of cajun cooking is different from what you see on most books in the genre. I know i own more than a dozen books on cajun or creole cuisine and only wilson makes constant use of bitters, worchester sauce and sauterne wine. Those three ingredients seems to find their way into almost every savory recipe in this book even though you will see little off them in the exellent "cajun cuisine" book or paul prudommes seminal book the finest on the subject. Wilson was the first to admit he was no chef just a damn good cook and these three ingredinats provide the flavor backbone for most of his dishes.

Of course you see this in his shows with the hot sauce ever ready and always with the lea and perrins and the big bottle of wine. That's how he approaches cajun food and most of the time the result is quite good. This is a man who became famous first for his humours stories and then he worked the cooking in.
As far as i know he has never owned a restaurant in which his food would stand the ultimate test. It is not essential as prudomme's book is but it is a fun addition to any collection.

One nice segment of the book is the one on leftovers. The turkey hash is superb and the ham souffle. He has an idea for cold leftover mac n cheese that i did not try. You take cold mac n cheese and pour mayo over it with some paprika. Other highlights are the turnip casserole and the "i don't know chicken". Funny but also quite good.

Enjoy it.




...........socks

3 of 4 people found the following review helpful:

5.0 out of 5 stars Simply Good, October 21, 2005

By 

NuJoi "Create with me" (Chicago, IL United States) - See all my reviews
(VINE VOICE)    (TOP 1000 REVIEWER)   

This review is from: Justin Wilson #2 Cookbook, The: Cookin' Cajun (v. 2) (Plastic Comb)

The man made plain, simple good food. The book is a reflection of the type of cooking we saw on his shows. His roots were Cajun, but he was not afraid to experiment and make a dish his own. If you are looking for traditional Cajun recipes, this is not the place to start, but it is a great source for some good eatin'.