I met Mr. Wilson once, and managed to get him to autograph my copy of one of his cook books. I was so happy to get it, I never said a thing about him flirting with my Mrs.! Really a nice guy, and the same off camera as he was on, and doing it before "Bam!" and "Get the F$@# out of my kitchen you DONKEY!" and so many other show boats.
@ Developing Taste- I personally have not seen the book. After just reading Amazons description of it, it sounds like something I would probably leaf through, and my guess is that it would likely contain more Creole recipes than Cajun (there is a difference! Creole read as city cooking, Cajun read as country cooking.) I tend to like old "Parish Cook books" found in second hand shops and rummage sales. They will typically have 100's of recipes that you'll find in those more expensive compendiums on Amazon, and they'll only cost you pennies.
As far as your comments on using bacon vs fat back I think you have to understand the origins of the type of cooking. If you're doing Cajun- You use what you have on hand, because you are more likely to not be so affluent that you can boat over to your local gourmet shop and pick up the proper fixin's. If Bacon's what you got, then that's what you use. Next time you score some fat back, make the recipe again. If you like it better, make it a point to keep some fat back on hand, else keep making it with the bacon.
Full disclosure notice: The author is a DAMNED YANKEE, whom although has no right to tell people how to go about cooking Creole or Cajun food, is an avid fan of most, if not all things from the deep South, especially it food and traditions.