Field peas to foie gras : Southern recipes with a French accent

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! 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. 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. The Pages Are Sprinkled With Chef Booker's Anecdotes Of Personal Food Memories--taken From Dust Jacket. Getting Here From There -- Glossary -- Jellies, James, And Preserves -- Pickles, Peppers, And Hot Sauce -- Fresh From The Garden -- Beans, Greens, And Pot Likker -- Breads -- Rise And Shine -- What's For Supper? -- Pies, Cakes, And Cobblers -- Drinks And Cocktails -- Acknowledgements -- Index. Jennifer Hill Booker ; Photography By Deborah Whitlaw Llewellyn. Includes Index.