Field Peas to Foie Gras

Filled with sweet and savory culinary memories inspired by her childhood on the family farm in Mississippi, chef Jennifer Hill Booker’s first book, “Field Peas to Foie Gras” provides all the southern comfort you need for a delicious taste of the South with a French accent.

“It’s a family journey and a lot of the recipes were already created in my mind, “says Booker who has already submitted her second book.  Booker and photographer Deborah Whitlaw Llewellyn spent a week cooking and shooting and the end result is a beautifully-styled cookbook that not only takes you back to her childhood but your own.

Where do you begin?  Just flipping through the book will have your menu planned for the week, maybe even the month.  With more than 100 recipes from jellies, jams, and preserves to breads, side dishes, meats, pies, drinks, and cocktails, if you only pick up this one cookbook for the year, you are in good hands.

Booker’s recreation of classic southern recipes such as Applesauce & Fried Ham Steak, Hoe Cakes, Southern Fried Corn, Green Tomato Cha Cha, Dry-Rubbed Smoked Pork Shoulder and Blackberry Cobbler makes each recipe easy to follow and create in your own kitchen.  Become a mixologist and winemaker with simple recipes for Gingersnap Martinis, Pomegranate Gimlets and Muscadine Wine and Winter Pear Wine.

If you really want to go back generations and get down and dirty, be sure to check out Booker’s recipe for Chitterlings in Pepper Sauce, Smothered Squirrel and Spicy Pig Ear & Pig Tail Sandwiches.

“Field Peas to Foie Gras” is highly recommended for novice and experienced cooks as well as anyone in between.  From her time on the farm to cooking in kitchens in France, Booker’s book delivers on authenticity, deliciousness and culinary inspiration.

To order, go to AmazonFor more about Booker journey from the field to some of the world’s top kitchen, be sure to read our article, Chef Jennifer Booker Hill: From Field Peas to Foie Gras.

 

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