Jennifer Hill Booker signs FROM FIELD PEAS TO FOIE GRAS

Friday, November 28, 2014 - 11:13am


Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill 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 Jennifer Hill 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.

Event address: 
160 Courthouse Sq
38655-3914 Oxford
Field Peas to Foie Gras: Southern Recipes with a French Accent By Jennifer Booker, Deborah Llewellyn (Photographer) Cover Image
By Jennifer Booker, Deborah Llewellyn (Photographer)
ISBN: 9781455619726
Availability: Backordered -- Email or Call for Availability
Published: Pelican Publishing Company - October 10th, 2014