Justin Wilson's Easy Cookin': 150 Rib-Tickling Recipes for Good Eating

Louisiana cooking offers one of our country's most distinctive and popular regional cuisines. Perfectly capturing this culinary treasure of mouth-watering dishes, "Justin Wilson's Easy Cookin'" is a 244-page compendium of truly 'kitchen cook friendly' recipes ranging from breakfast to dinner, appetizers to deserts. Of special note is the use of flavored salts and powders, avoiding the time consuming necessity of peeling and chopping onions, celery, and garlic. From an Eggplant Appetizer, to Chicken a la Creole, to a Broccoli and Ham Casserole, to Hominy and Mushrooms, to a Peanut Butter-Blueberry Cobbler, these are gourmet quality, 'down home style', palate pleasing, appetite satisfying dishes that would grace any table for any occasion. Of special note is the chapter dedicated to sauces and featuring two different tartar sauces, three barbecue sauces (including one for diabetics), and basting sauces. Truly living up to its title, "Justin Wilson's Easy Cookin'" will prove to be a welcome and popular addition to personal and community cookbook collections alike!

Reviewed by Irene Watson for Reader Views (02/10) There is nothing better than down-home cookin' and Justin Wilson makes it really easy with his edition of "Justin Wilson's Easy Cookin'." The recipes are simple, quick to make, and certainly the ingredients can be found in any pantry. As a reviewer I'm asked to try out three recipes. The first one I tried was the "Corn Flour Pancakes." I wasn't sure how they would turn out because pancakes can be tricky at the best of times. These, to my surprise, were fluffy. The touch of cinnamon added a wonderful surprise to the flavor. I love grits but very seldom make them. The recipe I tried was "Green Onion Grits" and the result was super delicious. The cup of green chopped onions (it may seem like a lot, but it isn't) and the cayenne pepper gave the end result a taste like none other. The third recipe I tried was "Brown Rice Pudding." It doesn't sound like anything special by the title but it sure it. The liquid is dry white wine - something I've never used in a pudding. The rest of the ingredients were the normal - cinnamon, raisins, eggs, and vanilla. Rather than sugar, Mr. Wilson uses honey. The flavor was fantastic. The subtle touch of white wine made the pudding different than one made with milk. Personally, I felt the pudding was too sweet for my liking. The one cup of honey and 2 cups of raisins made the end result very sweet. In the future, I will cut the honey by half. Mr. Wilson is not only a known Cajun cook with other published cookbooks, but he was also known as an international- humorist. He appeared on the "Ed Sullivan Show" and "The Tonight Show." He died in 2001, but his cooking legacy carries on. It's a privilege to try out some of the recipes in "Justin Wilson's Easy Cookin'."

i have always loved mr. wilson's shows. this new show and the book really take cooking to a new start. everything or "tang" in it is very easy and taste soooo good! you can control the hot in it, like he say's :"to your own taste!", a must for the beginner threw the advanced cook!!!