Field Peas to Foie Gras by Jennifer Hill Booker
ABOUT THE AUTHOR
Jennifer Hill Booker is the executive chef and owner of Your Resident Gourmet, LLC, a personal chef and catering company. Booker earned a bachelor of arts degree from the University of Tulsa, an associate degree from Oklahoma State University and a certificate from Le Cordon Bleu-Paris. A former culinary instructor and a culinary arts program director, she is well qualified to write about proper cooking techniques, flavor combinations, and food pairings. Booker lives in Lilburn, Georgia.
Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm.
For both the novice and experienced cook, Booker has the perfect recipe to satisfy your nostalgic taste buds. With chapters devoted to everything from breakfast foods to vegetables to pork dishes, Booker presents a fresh and versatile perspective on contemporary Southern food. From comforting Cracklin’ Bread and flaky Buttermilk Biscuits to elegant Winter Pumpkin Soup and innovative Fig Stuffed Chicken Livers, Chef Booker will introduce you to an array of recipes that use French techniques to elevate familiar flavors.
In addition to recipes, Booker shares personal stories and photos of her family—raising chickens, butchering hogs and tending the garden. The easy-to-follow recipes, food-pairing suggestions and delectable photographs make this a must-have cookbook for any kitchen.
Images from Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.
