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

by Justin Wilson

A well-known cook with a southeastern flair walks readers through every part of the various meals offered in this collection of taste-tempting dishes, which includes such recipes as Pecan Cornbread, Smoked Red Beans, and Maque Chou. TV tie-in.

208 pages, Hardcover

First published January 1, 1998

Reviews

[False · Rating 3 out of 5]

The only reason I went back to read these books is that my brother always swore by the prepared recipes. He would always make a shrimp salsa dip at Thanksgiving, for example. This book was probably the last published. He died in 2001. Reading the recipes, they seem overly simple in their layout and ingredients. You mix deese tings and you get dis. Now, you would get paragraphs about the type of tomatoes and the variations in oven heat, etc. I copied several recipes to test. In vegetables, he seems to favor: greens, corn, tomatoes, mushrooms and sweet potatoes. Several rice casseroles. Several beef briskets. Many shrimp-crayfish stews and casseroles. You seem to add cheese, liquid smoke and green onions to a lot of them. For a brief spell, he was a hot commodity on television. Now, you never hear his name mentioned.