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Field Peas to Foie Gras: Southern Recipes with a French Accent Hardcover – October 10, 2014

4.9 out of 5 stars 7 customer reviews

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Editorial Reviews

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 Atlanta chapter of Les Dames d'Escoffier International, Booker serves as a culinary expert for Williams-Sonoma and is an instructor at Le Cordon Bleu College of Culinary Arts in Georgia. In 2013, she was one of four chefs chosen to represent Georgia as part of the state's Georgia Grown Executive Chef Program. Field Peas to Foie Gras: Southern Recipes with a French Accent is her first cookbook.

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Product Details

  • Hardcover: 192 pages
  • Publisher: Pelican Publishing (October 10, 2014)
  • Language: English
  • ISBN-10: 1455619728
  • ISBN-13: 978-1455619726
  • Product Dimensions: 8.4 x 0.7 x 9.5 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #237,625 in Books (See Top 100 in Books)

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By A VINE VOICE on February 10, 2015
Being from the Deep South and loving French food as well, when I saw that the author of this cookbook was doing a book signing (with appetizers) at a nearby library, I had to go. The “field peas” part of the title refers to her Mississippi roots while the “foie gras” part of the title harkens to her cooking classes at Le Cordon Bleu in Paris. These 2 cooking traditions blend well together. Fresh garden vegetables meet French herbs. And both cooking traditions rely on animal fats and parts that may not be a staple on the average modern American table. Even if I were more of a meat eater, I don’t think the pig ear and tails sandwich, the chicken feet, or the hogs head cheese would tempt me. They’re certainly not a part of my Southern cooking tradition. But there are other things in this book that are, such as the canned goods, various types of peas and beans, and fried chicken and catfish. Even though I come from that cooking tradition, it’s not a part of my cooking repertoire that I’ve maintained as I’ve cut out many of the more fat-based cooking styles of the Deep South and so many sugars. However, I am thrilled to find proper recipes for some of these things that are passed down generationally and rarely written down. And, being 2 decades removed from those kitchens, I don’t remember how to cook some of these things properly (although the squash recipe is one I’d never forget) And I like being able to incorporate some of the French cooking techniques I’ve been learning.

The cookbook covers an eclectic range of recipes: jellies, jams, and preserves; pickles, peppers, and hot sauce; vegetables; beans; breads (both savory and sweet); meats; pies, cakes, and cobblers; and drinks and cocktails.
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I absolutely love this Cookbook! The majority of the recipes are for foods I grew up eating, as well as cooking, with a twist here and there. The "staging" of the foods is beautiful, and, the pictures and antidotes, oh so Southern. This Cookbook would make a wonderful shower gift, wedding gift, or graduation gift. It would also make a delightful addition to one's own library. Kudos to Jennifer Booker for a job well done.
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This book is what the true Art of Cooking is all about. It is about taking personal experience and personal history and fusing it into a cuisine that is at once accessible, familiar and amazingly unique. Here Chef Jennifer Booker takes us on just such a journey where she grafts traditional French cuisine to her Southern roots. The result is a delectably, delicious blend of recipes to feed both heart and soul.
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Field Peas to Foie is a great reference cookbook with real shelf value. I collect cookbooks and happy to add this one to my collection. I haven't tried any of the recipes yet but feel confident knowing it's on the shelf when I have a taste for something uniquely southern with a french twist.
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