• Chef Jenn Booker

Christmas in July: Cook Book Sale!

You may be thinking that it's way too soon to start thinking about holiday gifts. It's NOT!

There are only a 134 days from now until Christmas and ONLY 28 days between Black Friday and Christmas Day! To makes matters more stressful, I'm finding it harder than every before to find some of my favorite things. So here is a list of my cookbooks, cookbook journals and some cookbooks that I admire- all in one place to make it easier for you to find the Cookbooks You Love.

Merry Christmas in July!

Chef Jenn


Dinner Deja Vu: Southern Tonight, French Tomorrow

Southern-born Jennifer Hill Booker traveled to Paris to study French cooking at Le Cordon Bleu College of Culinary Arts only to realize that rustic French and Southern dishes use many of the same ingredients. Using this as the basis for culinary exploration in her second cookbook, the author of Field Peas to Foie Grasuses one list of fresh ingredients to create two meals, one Southern and one French. Combined grocery lists provide time-saving tools for recipes from cocktails to desserts and everything in between, drawing on the strengths of both regions.


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!




Cookcentric Cookbook Journals are the ideal place to organize all of your favorite recipes. Created by professional chef and cookbook author, Jennifer Hill Booker, each journal is the perfect kitchen tool, for the home cook to the professional chef-and everyone in between. Over 180 pages give you more than enough room to record 50 of your best recipes, with 3 pages for each recipe, separate spaces for the ingredient lists, directions and handy kitchen notes.

Well thought out features like the Recipe Index and Party Notes makes it easy for you to organize recipes the way you like them AND plan the perfect get together- all in one convenient cooking journal. With 5 covers to choose from, find the Cookcentic Cookbook Journal design that most represents your Foodie Hopes & Dreams and start writing your culinary adventures today. BONUS: Kitchen Measurement Chart and 20-word French Culinary Glossary in every Journal.

Each 6 x 9-inch Cookcentric Cookbook Journals Contains•Soft Shiny Cover•Over 180 Pages to Fill with Recipes & Cooking Notes•Recipe Index•Party Notes•Ingredient Lists•Preparation & Cooking Times•Space for Wine & Cocktail Notes•Kitchen Measurement Chart•French Culinary Glossary. Cookcentric Cookbook Journals Are Ideal Gifts:•Foodies•New Cooks•Friends and Family•Mother’s Day•Father’s Day•School Graduates•Housewarming Gifts•Bridal Gifts•Culinary Students•Wedding Gifts•Family Reunions•and Virtual Cooking Classes.


The James Beard Foundation’s comprehensive book on full-use cooking—how to use all the food you buy and avoid food waste—featuring innovative recipes and tips from chefs across the country.

The average American household throws away more than $1,500 worth of food every year. Featuring 100 recipes from chefs such as Rick Bayless, Elizabeth Falkner, Bryant Terry, and Katie Button, Waste Not shows readers how to turn ingredients that often end up in the trash into delicious dishes and exciting takes on tried-and-true recipes.

There are no better ambassadors to inspire people to reduce food waste than chefs. Nobody knows more about how to fully utilize every leaf, root, bone, stem, and rind, or has ideas for how to stretch dollars into delicious, satisfying dishes. Here, chefs from around the country share not only recipes for asparagus bottom aioli, squash-seed tahini, and fruit-skin-crusted mahi, but also their suggestions for how to get maximum mileage—and inspiration—from the food you buy. Curated by the James Beard Foundation, America’s leading organization for culinary innovation, Waste Not will change what—and how—you eat.



Concrete Jungle: A Foraged Fruit Cookbook

Cooking, you see, is what separates us from the animals. No other animal cooks its food. Even the so-called "great apes" must labor all day, foraging and chewing, and still never knowing the delicate pleasure of a Serviceberry Clafoutis (page 32), or a the sublime sweet and savory duo that is a Georgia Peach and Fresh Corn Hoe Cake (page 52). 

Concrete Jungle: A Foraged Fruit Cookbook tells the story of a season of fruit in our great city and state, featuring over 40 recipes for 14 varieties of forageable fruit, flower and nut from chefs, clients, volunteers and friends as well as beautiful photographs from 20 talented photographers. Where else can you find a recipe for Kudzu Lemonade (page 74), Flying Dragon Limoncello (page 109), and Mulberry Sorbet (page 18) in one place? That's right: nowhere else. Don't even look.



Sunday Suppers

Sunday supper doesn’t have a set time. It can be formal, or it can be casual. It can take place after a lazy Sunday afternoon spent at the lake, it can be the delicious conclusion to your day after church, or after a game of touch football in the back yard. The key to supper is that it brings family and friends together over food that has been prepared with care and many times from cherished family recipes.

Organized in five distinct chapters,Sunday Suppers is designed to help you create delicious meals without too much muss and fuss. More than 50 easy-to-make main dishes are perfectly paired with appetizers or salads, sides, drinks, and desserts.


In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies,Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.

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