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Author: Justin Wilson
Publisher: John Wiley & Sons
Published: 1990-07-12
Total Pages: 322
ISBN-13:
DOWNLOAD EBOOKThe flavors of Louisiana come alive in this collection of down home country recipes for everything from appetizers to dessert with even some extras for beverages and preserves.
Author: Justin Wilson
Publisher: Pelican Publishing Company
Published: 2017-11-02
Total Pages: 100
ISBN-13: 9781455606917
DOWNLOAD EBOOKThe first cookbook featuring classic Cajun recipes—from Red Beans and Rice to Catfish Courtbouillon—from the comedian and PBS cooking series host. Justin Wilson took a culture slur and made it a label of distinction. He proudly identified himself, and his cooking, as “Cajun.” His experiences as a safety engineer were the catalyst of his transformation into one of the most familiar Cajun personalities of the last century. “I started interspersing my safety talks with Cajun humor. And what do you know? My audiences stayed awake!” They did a lot more than stay awake. They chuckled, they laughed, they roared—and they learned their safety lessons! For decades, Wilson was in heavy demand on television and in person. He recorded four albums, one of which—The Humorous World of Justin Wilson—broke all album sales records in Texas at the time. His first cookbook, published in 1965, still stands as a masterpiece of Cajun cooking and of culinary expertise in general. Unique, entertaining, and authentic, his original Cajun recipes include everything from the perfect roux to Eggplant Appetizer a la Justin, Red Bean Soup, Okra Gumbo, Venison Roast, and Dirty Rice. Wilson’s collection of Cajun recipes (and humor) will set your imagination on the right track, “I garontee.”
Author: Justin Wilson
Publisher: Pelican Publishing Company
Published: 1997
Total Pages: 0
ISBN-13: 9781565542822
DOWNLOAD EBOOKFollowing more than two decades of producing cookbooks, Justin Wilson has decided that it's time to take a look back. In this book, the culinary trendsetter collects some of his favorite recipes from previous cookbooks and offers commentaries and remembrances that complement them with prosaic style. Photos.
Author: Justin Wilson
Publisher: Pelican Publishing
Published: 1974-01-31
Total Pages: 140
ISBN-13: 9781455606962
DOWNLOAD EBOOKThe world’s greatest spinner of Cajun tales and a leading authority on Cajun dialects combine their talents in this rollicking anthology of Cajun humor. For more than forty-five years the delight of audiences around the country, the exceptionally neighborly and friendly Justin Wilson is without peer in his mastery of the distinctive Cajun patois and the storied Cajun joie de vivre. Nattily decked out in string ties, flop-brimmed Panama hat, and flaming red suspenders, and punctuating his stories with a booming “I ga-ron-tee!” Wilson projects authentic Cajun Humor instantly recognized by anyone who has visited the Louisiana bayou country. Wilson, whose tales have been recorded on numerous bestselling albums, is also the author of More Cajun Humor, and Justin Wilson’s Cajun Fables, as well as many cookbooks, including The Justin Wilson Cookbook, The Justin Wilson Cookbook #2: Cookin’ Cajun, The Justin Wilson Gourmet andGourmand Cookbook, Justin Wilson’s Outdoor Cooking with Inside Help, all published by Pelican. Howard Jacobs, a widely read columnist with The New Orleans Times-Picayune, is the coauthor of Justin Wilson’s Cajun Humor, and author of Cajun Laugh-in.
Author: Justin Wilson
Publisher: Pelican Publishing Company
Published: 2000-07-05
Total Pages: 116
ISBN-13: 9781455606900
DOWNLOAD EBOOKFrom the host of several PBS cooking shows, a second cookbook featuring Cajun-inspired recipes and humor. In this treasury of authentic Cajun recipes, Justin Wilson has assembled a wide range of dishes that perfectly complement his highly successful first cookbook, The Justin Wilson Cookbook, which has gone through numerous printings. For those who want to know the secrets of Cajun cooking, or for those who simply want mouthwatering recipes, Wilson’s collection serves as an excellent resource. Savor, for example, Wild Ducks and Turnips, Cajunized Oriental Pork Chops, Stuffed Cucumbers, and Leftover Spaghetti Casserole. Also enjoy a variety of recipes under the “Cooking in a Bag” section, in which Wilson discloses the secret of cooking meats more quickly―and making them more tender―than non-Cajuns ever dreamed of. These are but a few of the certain-to-please recipes in The Justin Wilson #2 Cookbook, many of which were developed for Wilson’s TV show.
Author: Justin Wilson
Publisher: Pelican Publishing
Published: 2010
Total Pages: 0
ISBN-13: 9781589807907
DOWNLOAD EBOOKEasy to cook, easy to eat-that is Justin Wilson's philosophy in this collection of more than 165 delicious recipes that are a snap to make. You don't have to look any farther than your supermarket for the makings of a great meal, no matter what you've got a hankering for. Good living is about good eating with friends and family, and this cookbook makes it a whole lot easier. Easy is a way of life in Louisiana and cooking is no exception. Justin Wilson adds Cajun wit to every chapter, from breakfast to dessert. Trouble-free recipes such as Crawfish Mashed Potato Casserole, Turtle Stew, and Peanut Butter-Blueberry Cobbler provide a delicious excuse for anyone to try the laid-back way of cooking.
Author: Morgan Jackson
Publisher: Candlewick Press
Published: 2011-06-10
Total Pages: 65
ISBN-13: 0763659762
DOWNLOAD EBOOKA field guide containing everything you need to know about the furry fugitive, including tips on trapping and releasing your specimen. Stink is on high alert when several sightings of Bigfoot have been made in the neighborhood. To assist him in his search for the elusive creature, Aunt Opal gives Stink a copy of So You Want to Catch Bigfoot? Now Judy Moody and Bigfoot fans alike can own a facsimile of this valuable field guide, containing everything you need to know about the furry fugitive, including tips on trapping and releasing your specimen.
Author: Paul Prudhomme
Publisher: Harper Collins
Published: 1984-04-17
Total Pages: 362
ISBN-13: 0688028470
DOWNLOAD EBOOKHere for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
Author: Kix Brooks
Publisher: HarperChristian + ORM
Published: 2016-08-30
Total Pages: 257
ISBN-13: 071808487X
DOWNLOAD EBOOKThe country music icon and radio/TV host shows how we all can celebrate cooking outdoors, bringing people together, and the joy of good food. We’re talking tailgating, barbecues, and parties on the patio for two or twenty. Country music icon and radio/TV host Kix Brooks showcases the All-American pastime of celebration and cooking outdoors for family and friends. With his Southern sense of humor and good-natured personality, Kix breaks down the art of a perfect steak or chop, the proper Southern side dishes, and amazing desserts and drinks that will make your mouth water and your stomach smile. With easy-to-understand recipes, Kix Tips, and tons of ideas, his Louisiana heritage shines through as he shares some of his treasured family recipes and the stories behind them. In Cookin’ It with Kix, Kix highlights some of his favorite delicacies such as: D-Daddy’s Fried Fish, Big Ol’ Mess Jambalaya, Grilled and Smothered Strip Steak, Revved-Up Brussels Sprouts Slaw and more Cookin’ It with Kix will give you what you need so you can throw down a delicious meal off the grill for you and your family or be the king at your next party.
Author: Buster Holmes
Publisher: Pelican Publishing Company
Published: 2010
Total Pages: 0
ISBN-13: 9781589808492
DOWNLOAD EBOOKBuster Holmes opened his first food counter in New Orleans in 1944. The establishment became famous for its red beans and rice (for only twenty-six cents!). This historic cookbook, first published in 1980, is back by popular demand, offering 174 recipes such as cauliflower salad, Creole gumbo, pickled shrimp, fig cake, and the incomparable Buster Holmes red beans and rice.
