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The Justin Wilson Cook Book Plastic Comb – January 31, 1975

4.0 out of 5 stars 21 customer reviews

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My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration by Yvonne Maffei
"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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Editorial Reviews

From the Back Cover

Perhaps no public figure in recent times was better known or better loved as an ambassador of Cajun culture than Justin Wilson. It was his work as a safety engineer that started him on the road to becoming one of the world's greatest Cajun storytellers. Wilson often told the story of how he got his start this way:

"Way back when I first started as a safety engineer, I took myself pretty seriously. And I found I was putting my audiences to sleep. So, having lived all my life among the Cajuns of Louisiana, and having a good memory for the patois and the type of humor Cajuns go for, I started interspersing my safety talks with Cajun humor. And what do you know? My audiences stayed awake."

Actually, they did a lot more than stay awake. They chuckled, they laughed, they roared-and they also learned their safety lessons.

Wilson leaves a legacy of having brought Cajun food to the world outside of southeast Louisiana. His cookbooks are unique, entertaining, and authentic. Original Cajun recipes include Red Bean Soup, French Fried Shrimp, Okra Gumbo, Venison Roast, and Dirty Rice. The meals prepared from this book are sure to go down in gustatory memory as the most exciting and interesting ever eaten!

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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Product Details

  • Plastic Comb: 96 pages
  • Publisher: Pelican Publishing (January 31, 1975)
  • Language: English
  • ISBN-10: 0882890190
  • ISBN-13: 978-0882890197
  • Product Dimensions: 7.4 x 0.5 x 9.1 inches
  • Shipping Weight: 0.3 ounces (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #320,849 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By MarvelousMarla VINE VOICE on January 3, 2001
Format: Plastic Comb
This book a primer on New Orleans cuisine ala Justin Wilson. I remember his cooking show and always got a kick out of how he would pour a little wine in his pots and drink the rest. You could see that this man enjoyed food, and this translates into his book. I credit Mr. Wilson with teaching me how to make a decent roux because before I read his recipe, I always used butter or vegetable oil. Hey, I'm from Brooklyn, what did I know from a roux? The olive oil made a huge difference in my gumbo. I was even inspired to try jambalaya -- it was yummy!!
On a past trip to New Orleans, I purchased one of the Junior League Cookbooks which has an abundance of recipes and tips. However, the other book relies on a lot of processed and prepared ingredients. Those recipes are also a lot fussier. I prefer Wilson's cookbook for its simplicity. He also includes plenty of local color and anecdotes.
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Format: Plastic Comb
His successful television show on PBS was just a sampling of his gift for food prepreation & for making people laugh, with fans internationally, this book is a perfect example of what DELICIOUS is! If the recipes are followed correctly, the result is outstanding, if the recipes are not followed correctly, then it is not the fault of Mr. Wilson :-)
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Format: Plastic Comb Verified Purchase
I recently ordered this book to replace the original that I've owned for twenty five years. I wore the ink off of the pages. Justin Wilson taught me to cook. This was his first published cook book. His later books are all based on the recipes contained in this book. If you're debating on which of Justin's books to buy, start with this one. You won't regret it
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This was a Christmas gift for my boyfriend. Justin Wilson is his favorite so I knew it would go over well!. When he opened his gift he immediately told me how much he loved it. He has used these cookbooks several times since Christmas.
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I had one of the original printings of this book and misplaced it years ago. Since that time, I searched and searched for a replacement. Outside of the front cover, everything inside is just like the original. Great book and great food.
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`The Top 100 Cajun Recipes of All Time' from the editors of `acadiana profile' and `The Justin Wilson Cookbook' are two excellent little sources for Cajun (Arcadian) recipes. Their primary value lies in both their relative authenticity and in their low cost. For a more complete source of `relatively authentic' Cajun recipes at a slightly higher cost for over twice as many recipes, I suggest `Cajun Cuisine' from the Beau Bayou Publishing Company.

It's interesting that all these books come from very local sources. In this regard, they share a characteristic of some of the best Pennsylvania Dutch cookbooks. This is easily understandable, as unlike `Southern' cooking and `Tex-Mex' cooking, Cajun and Pennsylvania Dutch cooking both come from just a few counties in just one state (Louisiana and Pennsylvania respectively).

While both of these books are inexpensive and `kitchen friendly' (will lie flat on the kitchen table while you cook), there are some important differences. The `Top 100' book is simply recipes and nothing but recipes. Justin Wilson's book has fewer recipes (and NO INDEX!) but lots of homey observations so familiar to anyone who saw him on his PBS cooking shows. Another big difference is that in spite of the fact that Wilson was an `amateur' cook, he was an `amateur' in much the same way as Julia Child was an `amateur', in that they did not cook in professional (restaurant) kitchens, but they knew a whole lot about cooking technique and their technique did show a lot of professional touches. To be sure, Child was a much more accomplished teacher and literally a more accomplished researcher into her chosen field than Wilson, whose primary attraction was not `technique', but `bon hommine' (sic).
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I was a fan of Mr. Wilson's when he had a TV show many years ago, and discovered his books only recently on Amazon. I'm afraid time has passed him (and likely me too) by. These recipes are so basic that I kept turning the pages to see if there was more to them. I don't think anyone cooks like this anymore. The recipes aren't quite of the how-to-boil-water variety. But they're not much above that.
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This is a real nice cook book by Justin Wilson. It show wonderful pictures & quotes by him when he was much younger. I purchase this for myself so i can cook up a lil cajun every now & then since i'm now a Texan, due to Katrina. No matter where your from, If you like to cook & love cajun / louisiana type of food then you'll love this cook book.The Justin Wilson Cook Book
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