It's Here! Dinner Deja Vu: Southern Tonight, French Tomorrow, has an early release.
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 Gras uses 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.
“A delight to read, cook from, and gaze at . . . It will find a happy place in your kitchen.” —Nathalie Dupree, James Beard award-winning author of Nathalie Dupree’s Mastering the Art of Southern Cooking
“Illustrated directions for special techniques highlight Chef Booker at her most thoughtful and underscore the book’s approachable tone.” —Donna Battle Pierce, journalist and author of Black America Cooks™ and Skillet Diaries™
“Beautifully expresses her love of fresh flavors and shared traditions . . . [Her] expert techniques help you take a culinary journey with family and friends at any time.” —Kevin Langston, deputy commissioner, Georgia Department of Economic Development, Tourism Division
“The concept of Jennifer Hill Booker’s new cookbook—shop once to make two delicious meals, one Southern and one French—is not only fun and original but yields an infinitely cookable exploration of the resonances between the Southern cooking Booker grew up with and the French country cooking she came to love.” —Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen