Description
Product Description
Down south on the family table! Focusing on farm-to-table ingredients, proper techniques, and pristine presentation, Chef Booker serves up a heaping helping of Southern cooking with class. Combining her Mississippi roots and French culinary training, Booker pays homage to her family's favorite dishes by giving them a sophisticated twist. Inspired by her childhood memories, Booker creates a comforting blend of nostalgia and modernity. The stories that accompany the 135 recipes in this book will transport you to the farmhouse of Booker's youth-amid the garden, lush with produce. Dishes such as tender Braised Short Ribs, decadent Venison Stew, and elegant Caramel Cake are sure to satisfy your family!
Review
Uniquely blending her down-home Mississippi roots with her classical French culinary training, Atlanta chef Jennifer Hill Booker serves up Southern dishes with a sophisticated twist in
Field Peas to Foie Gras. The cookbook features 13 family-favorite recipes-from tender Braised Short Ribs and robust Venison Stew to Indulgent Caramel Cake-utilizing farm-to-table ingredients. The Southern flavor is artfully elevated with French flair, from technique to presentation. Accompanying the amazing food photography are personal stories and photos that recount Booker's time on the family farm, tending the garden, raising chickens, and canning and preserving. (
Southern Seasons 2014-12-15)
Field Peas to Foie Gras: Southern Recipes with a French Accent collects more than one hundred recipes from Jennifer Hill Booker, who draws influence from both her culinary training at Le Cordon Bleu in Paris, France and her upbringing on a Mississippi family farm. These dishes embody traditional Southern home cooking with French panache, and are sure to delight aficionados of either or both food preparation styles! Dishes include Green Tomato Cha Cha (a type of zesty salad), Glazed Turnips with Pearl Onions & Brown Butter, Mackerel Croquettes, Scotch Eggs with Mustard Sauce, Southern Fried Chicken with Cream Gravy, Coconut Christmas Cake, and much more. Full-color photography enriches this sumptuous recipe treasury! (
Wisconsin Bookwatch 2014-12-01)
From the Inside Flap
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 At