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The Justin Wilson Cook Book Plastic Comb – January 31, 1975
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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.
Top Customer Reviews
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.
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).Read more ›
Most Recent Customer Reviews
I love Justin Wilson. Plan to make some Cajun style gumbo this week.Published 1 day ago by Joyce R Pretlow
Excellent cookbook with great recipes and entertaining Cajun banter throughout.Published 14 months ago by Hank W.
Can't rate this book as it was a gift. But, I'm sure it's good since it's from Justin Wilson.Published 17 months ago by Thomas E. Segars
Even tho I had my heart on the crawfish cover and received a different cover the book was the same on the inside.Published on June 14, 2014 by Princess