The Justin Wilson #2 Cookbook: Cookin' Cajun
For those who want to know the secrets of cooking Cajun, or for those who simply find dishes that pamper the taste buds irresistible, this treasury of authentic Cajun recipes fills the bill with pleasures to spare. Stuffed Cucumbers, Cajunized Oriental Pork Chops, Wild Duck and Turnips, Leftover Spaghetti Casserole, and Justin Wilson's surefire formula for preparing a roux are but a sample of certain-to-satisfy recipes featured herein. Savor, for example, a variety of recipes under "Cooking in a Bag," a method by which meats can be cooked quicker-and with results more tender-than any non-Cajun dreamed possible. Many of the dishes were perfected in the Wilson kitchen especially for his televised cooking show.          As in his first volume, the internationally known humorist spices these pages with a healthy helping of the Wilson brand of Cajun humor, which continues to delight audiences everywhere. Before his death in September 2001, he was the world's premier Cajun humorist and a gourmet chef in his own right. He radiated the humor, charm, and earthy joie de vivre of Louisiana's storied Cajun country to audiences across the nation.    Justin Wilson was the host of a syndicated television cooking show that aired on public television for thirty years. The south Louisiana legend was the recipient of the sixth annual Lafcadio Hearn Award, given by the John Folse Culinary Institute at Nicholls State University to acknowledge long-term, positive influences on the cuisine and culture of Louisiana.