Field Peas to Foie Gras: Southern Recipes with a French Accent Tapa dura - 2014

Descripción de la solapa

Inspired both by her childhood on the family farm in Mississippi and her culinary training at Le Cordon Bleu in Paris, France, Jennifer Hill Booker has recreated and refined more than one hundred delicious Southern recipes. The dishes featured in Field Peas to Foie Gras: Southern Recipes with a French Accent celebrate the differences between these two types of cuisine while skillfully playing on their similarities, including the use of every part of a pig to flavor soups, stews, salads, and greens; a shared preference for local, farm-raised ingredients; and the technique of braising meats such as venison or rabbit with wine to bring out flavor.

The pages are sprinkled with Chef Booker's anecdotes of personal food memories. She has included straightforward instructions for everything from canning and preserving to rendering lard to cleaning greens to preparing the perfect Thanksgiving turkey. Enjoy savory Southern favorites such as Tomato and Okra Gravy and Glazed Turnips with Pearl Onions and Brown Butter. Feast on a variety of pork recipes, including Fresh Pork Sausage, and poultry and game dishes such as Hickory-Smoked Chicken Croquettes and Venison Stew. No dessert could be simpler or more impressive than Apple, Peach, and Pecan Galette; and, for a twist on the traditional cocktail, try unique recipes for Pomegranate Brandy and Winter Pear Wine.

Because Booker is a culinary arts instructor as well as a chef, cooking with Field Peas to Foie Gras is like having your favorite teacher in the kitchen with you.

Jennifer Hill Booker grew up cooking on her family's farm in Charleston, Mississippi. She is a graduate of Le Cordon Bleu Paris and the owner of Your Resident Gourmet, LLC, a personal chef and catering company in Atlanta, Georgia. A member of the Atlanta chapter of Les Dames d'Escoffier International, Booker serves as a culinary expert for Williams-Sonoma and is an instructor at Le Cordon Bleu College of Culinary Arts in Georgia. In 2013, she was one of four chefs chosen to represent Georgia as part of the state's Georgia Grown Executive Chef Program. Field Peas to Foie Gras: Southern Recipes with a French Accent is her first cookbook.

Reseñas en medios

Citas

• Essence, 03/01/2015, Page 118
• Library Journal, 01/01/2015, Page 128