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Justin Wilson's Homegrown Louisiana Cookin' Hardcover – 28 Jun 1990

4.8 out of 5 stars 4 customer reviews

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Product details

  • Hardcover: 288 pages
  • Publisher: John Wiley & Sons (28 Jun. 1990)
  • Language: English
  • ISBN-10: 0026301253
  • ISBN-13: 978-0026301251
  • Product Dimensions: 19.8 x 2.5 x 24.2 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 1,376,361 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From the Inside Flap

Justin Wilson's Homegrown Louisiana Cookin' In Justin Wilson's Homegrown Louisiana Cookin', Justin Wilson serves up a lipsmackin' collection of recipes from the heart and soul of Louisiana. From the basics (how to make a roux, how to crack a crab, how to clean crawfish) to Justin's house specialties (Deep–fried Turkey, Justin's Succotash or Something, Oysters Justin, Mama's Fried Chicken), Justin tells you everything you need to know to cook the Louisiana way—with flavor, gusto, and good friends. These new recipes are for every part of the meal, from breads hot from the oven (Buttermilk Biscuits, Rice Bran Muffins, Corny Hushpuppies) to desserts that will make your sweet tooth ache (Pralines, Sweet Potato Pie, Pecan Cocoons). There's even a special chapter on preserves in which you can learn to make your own Louisiana hot sauce and a section on boiling seafood. So pick up Homegrown, take it home, put on your apron, and be prepared to enjoy!

From the Back Cover

Welcome to Louisiana! & Welcome to Homegrown! Let Justin Wilson introduce you to the bounty of Louisiana and the food of friendship and family. In Justin Wilson′s Homegrown Louisiana Cookin′ Justin serves up all the recipes from his "Homegrown" television series in addition to hundreds more for:

  • Appetizers
  • Salads and Dressings Gumbos and Soups
  • Sauces and Gravies Rice, Pasta, and Stuffings
  • Seafood Poultry and Eggs
  • Meats
  • Game Vegetables
  • Breads
  • Desserts Beverages
  • Preserves
So, come to Louisiana and enjoy some good cookin′ and eatin′ —I garontee!

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Customer Reviews

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Top Customer Reviews

Format: Hardcover
Despite the fact that Mr. Wilson is not from Cajun Country, these recipes are good. These recipes are not for the faint of stomach or palate. The Louisianan triad: onions, green peppers, and garlic dominate the ingredient listings. Most of the recipes have a zip to them (they are spicy). An especially good dish is the meat loaf recipe. Mr. Wilson turns this hum drum midwestern dish into a culinary delight...He can turn out a good meal.
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By A Customer on 29 Jun. 1999
Format: Hardcover
I have tried Justin Wilson's recipes in this cookbook, and found each of them easy to follow and very delicious. I would highly recommend this and any other cookbook he comes out with!
C'est Bon!!
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Format: Hardcover
This cookbook has many more "down home" recipes from Justin.
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Format: Hardcover
On Sat. Jan. 30, 1999, there was a show on with pototoe salad: I want that receipe or the book in which it is in. Thanks & have a good day, Becky
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 4.6 out of 5 stars 74 reviews
65 of 71 people found the following review helpful
5.0 out of 5 stars To the reader from Queenstown Maryland. 19 Nov. 2001
By A Customer - Published on Amazon.com
Format: Hardcover
I doubt very seriously you own this book. For one, to say Justin Wilson is not from Cajun Country is like saying the Pope isn't Catholic. (just so you know Justin was born and reared in Amite, LA) And anyone familiar with cajun or creole cooking knows that the TRINITY is Onions, Green Pepper, and Celery (CELERY, not garlic, though garlic is very good, its not part of the trinity). Further to call Justin Wilson a mediocre man is ludicrous. Justin Wilson was doing his thing long before that "thing" got you your own sitcom. I am afraid you (and the guy from Alabama) have Justin confused with another popular so called "cajun" chef. Jutin Wilson is as authentic as they come. His recipes are as authentic as they come. They are ground in the "old" ways. This cookbook is considered a "bible" in many kitchens, and I HIGHLY reccommend it to anyone interested in learning a little bit about TRUE cajun cooking from a MAN who learned his technique from those passed down from generations. Laissez Les Bons Temps Rouler!.
31 of 32 people found the following review helpful
5.0 out of 5 stars A Must Have Cookbook! 18 Jan. 2000
By Gregory E Dolezal - Published on Amazon.com
Format: Hardcover
I love this cookbook for three reasons: 1. ingredients are inexpensive and easy to find (if you have onions, peppers, garlic, and red-peppered hot sauce, you're half way there!), 2. the instructions are easy to follow, and 3. the end results are mouth-watering good!
I am a novice cook but have found this book so easy to use and follow. If you like cajun cookin' (especially gumbos), this is a "must have" in your kitchen!
23 of 23 people found the following review helpful
5.0 out of 5 stars Homegrown Louisiana Cookin' 24 Nov. 2000
By Wayne Henegar - Published on Amazon.com
Format: Hardcover
This book was a gift to me by my in-laws; therefore, they now can come over any time they want. I've gotten quiet a few cook books and this is the best one yet. He goes into great detail in his roux, jambalaya and gumbo recipes which are some of my favorites. He also gives good tips that will help in preparing seafood and he likes it spicy. We also share a passion for wine. Justin's cajun accent and his mixed in comedy are definately a treat. He's my cooking hero!
13 of 13 people found the following review helpful
5.0 out of 5 stars Good Cajun Food...... Gar-on-tee!!!! 30 Jun. 2004
By A Customer - Published on Amazon.com
Format: Hardcover
I had only recently heard of Justin Wilson. My husband and I love cajun food and I wanted to learn how to make it at home. Someone told me about him and a new fan was born!!! My husband bought me this book and another of Justin's to start out with.
The recipes are simple and delicious. I had no trouble making them, even as a first-timer. You can interchange a lot of the different kinds of meat as well - for example with the crawfish etoufee, we have made with shrimp as well as petite lobster.
The little stories in his book are entertaining as well. If you enjoy eating cajun, you will love this book!!!
17 of 18 people found the following review helpful
4.0 out of 5 stars good stock basis for soups and dishes 19 Dec. 1999
By A Customer - Published on Amazon.com
Format: Hardcover
making some of the soup stocks detailed in justins' book has enhanced the flavor of many soups and dishes. anytime i want to make a dish with an all day flavor i will break off a piece of stock from my zip lock bag in the freezer.
before amazon.com, PBS television introduced me to justin wilsons' way of cooking. the humor and flavor of the show spills over into his cook books. this has been a good experience.
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