The Justin Wilson Gourmet And Gourmand Cookbook, Pelican Publishing Hardcover, 1985

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THE JUSTIN WILSON GOURMET AND GOURMAND COOKBOOK: Published by PELICAN PUBLISHING COMPANY in July 1985. Let me tole you how come the reason for the title “Gourmet And Gourmand Cookbook.” A Gourmet is an epicure, a person who loves to eat well-prepared food. A gourmand is just a P I G hog. Me, I’m both. Justin Wilson, the world’s foremost Cajun humorist and an acclaimed gourmet chef, symbolizes the unique Cajun culture of South Louisiana. His bayouland humor fascinates audiences throughout America, and his syndicated television cooking show brings to countless thousands the secrets of the spicy, savory cooking for which Cajun Country is famous. Now in this, his third cookbook, Justin shares with readers across the land a wide range of recipes that will stimulate even the most jaded palate and stir the most lethargic taste buds to life—“I garontee!” Embellishing this volume is a liberal sprinkling of Justin Wilson’s distinctive humor and fifty color photographs featuring Justin displaying his skills in the kitchen, with his friends, and involved in many activities the characterize the earthy Cajun joie de vivre that follows Justin everywhere. Here, too, is Justin’s never-miss recipe for stirring up a roux that has delighted dinner guests for more than fifty years. Special chapters on cooking in a bag and using a water smoker cooker also are included, with step-by-step directions to ensure results that will please just about anyone. Recipes range from Cajunized Mexican Corn Bread, to Turnip Casserole with Shrip, to Venison Etouffee, to a variety of jambalayas, to an exotic Alligator Sauce Piquant. If that is not enough to whet one’s appetite, there are also Catfish with Corn Bread Stuffing, Crawfish Chili, Rabbit And Turnip Etouffee, Leftover Pasta And Eggs, and Quail in Peach Brandy Sauce. From appetizers, salads, and breads to gumbos, casseroles, and game to meats, seafood and fowl, this new Justin Wilson cook book is truly a gourmet/gourmand delight.
Features: Foreword by GUS WEILL, How To Make A Roux, Appetizers, Salads And Sauces, Soups And Gumbos, Breads, Casseroles, Meats, Seafood, Fowl And Eggs, Game, In A Bag, Vegetables, Smoker Cooker, Desserts
    • ISBN 0-88289-430-7
    • Brand Pelican Publishing
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