Justin Wilson's homegrown Louisiana cookin' / with Jeannine Meeds Wilson.

Format:

Book

Author/Creator:

Wilson, Justin, 1914-2001.

Wilson, Jeannine Meeds, author.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Standardized Title:

Homegrown Louisiana cookin'

Language:

English

Subjects (All):

Cooking, American--Louisiana style.

Cooking, American.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

xv pages, 3 unnumbered pages, 270 pages, 24 unnumbered pages of color plates : illustrations (some color), portraits ; 25 cm

Distribution:

London : Collier Macmillan Publishers.

Other Title:

Justin Wilson's homegrown Louisiana cooking

Homegrown Louisiana cookin'

Place of Publication:

New York : Macmillan Publishing Company, 1990.

Summary:

In Justin Wilson's Homegrown Louisiana Cookin', Justin Wilson serves up a lip-smackin' 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!

Contents:

Introduction

Appetizers

Salads and Dressings

Gumbos and Soups

Sauces and Gravies

Rice, Pasta, and Dressing

Poultry and Eggs

Seafood

Meat

Game

Vegetables

Breads

Desserts

Beverages

Preserves.

Notes:

"Designed by Beth Tondreau Design/Jane Treuhaft."

Includes bibliographical references (pages 261-262) and index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank laid in.

Kislak copy has authentic Cajun certificate to certify that Fritz Blank is a registered authentic Cajun laid in.

Kislak copy has ©1990 written in ink on title page.

ISBN:

0026301253

OCLC:

21226543

Online:

Contributor biographical information

Publisher description

Laurie Burrows Grad Collection Home Page