Field Peas to Foie Gras - Jennifer Hill Booker - Fresh Article

Description:

The acclaimed chef shares more than 100 recipes plus techniques and personal anecdotes drawn from her Southern roots and Parisian training.

Chef and culinary arts instructor Jennifer Hill Booker grew up on her family’s Mississippi farm before attending the prestigious Le Cordon Bleu in Paris, France. The dishes featured in Field Peas to Foie Gras 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.

Booker offers instructions on everything from canning and preserving to rendering lard, cleaning greens, and 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. Also included are dessert like the Apple, Peach, and Pecan Galette; and unique cocktail recipes like Pomegranate Brandy and Winter Pear Wine.

Category:Cookbooks, Food & Wine, Social Sciences, History, African Americans, U.S. Cooking, African Americans – General & Miscellaneous, United States History, International Cooking, African American History, European Cooking, African American Cooking, African American History – Social Aspects, Southern States Cooking, French Cooking, Cooking, American->Southern style, Cooking->French, Cooking->Southern States->Other

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