What’s more, cookbooks like the beauty pictured here (Field Peas to Foie Gras) will serve you beautifully with the upcoming holidays. The Southern recipes in this cookbook will make Thanksgiving, Christmas Eve, Christmas, New Year’s Eve, New Years… and the entire year that follows even more delicious. I’ve already bookmarked the Old-Fashioned Sweet Potato Pie (page 159) and Cranberry Orange Relish (page 20) for Thanksgiving and the Black-Eyed Pea Salad will be a fresh and delicious way to ensure good luck on New Year’s Day!
I also bookmarked the Blackberry Cobbler to make as soon as absolutely possible!
Field Peas to Foie Gras by Chef Jennifer Hill Booker features delicious recipes that are simple to make, with clear instructions and everyday ingredients. It is not, obviously, a “Gluten Free” cookbook, per se. I only point this out because I do a lot of gluten free cookbook reviews. Some of the recipes are, by nature, already gluten free, but
It is, however, perfectly easy to substitute the non-gluten-free ingredients with gluten-free ingredients. With all of the gluten free flours on the market today, it’s simply not the issue it once was!
Thank goodness because I can’t wait to try ALL of these recipes!
Some of the recipes Include:
- Frost Plum Jelly
- Peaches in Syrup
- Spiced Pear Preserves
- Red Hot Pepper Relish
- Pickled Tarragon Eggs
- Green Tomato Cha Cha
- Gram’s Coleslaw
- Baked Tomatoes
- Pan-Fried ‘Taters & Spring Onions
- Buttermilk Cornbread
- Applesauce & Fried Ham Steak
- Barbecue Spareribs
- Dry-Rubbed Smoked Pork Shoulder
- Fried Grizzards
- Pan-Fried Round Steaks & Brown Gravy
- Roasted Chicken & Dumplings
- Deep-Fried Mississippi Catfish
- Roasted Turkey – With everything you need to know to cook the perfect Thanksgiving turkey.
- Sage & Cornbread Stuffing
- Giblet Gravy
- Meringue Cookies
- Coconut Christmas Cake
- Many, many more!
The awesome recipes are accompanied by absolutely gorgeous pictures. The food makes you want to dive right it and I absolutely love the pictures of the author and her 2 beautiful daughters and 1 beautiful niece. Being a mom to daughters makes me, “Awwww” anytime I see other people’s daughters.
You’re going to love Jennifer Hill Booker and her amazing recipes. You’ll be like me and find yourself wanting more from her! When I finished reading through the cookbook, my first thought was, “Why don’t you have your own cooking show on the Cooking Channel or Food Network?!”
I guarantee you’ll love everything about this beautiful cookbook. It’s a perfect salute to Southern cooking and what makes is so unforgettable.
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About the Author
Chef Jennifer Hill Booker Le Cordon Blue-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel discovered her passion for food early in life. As a little girl cooking beside her mother, grandmother and aunts she learned that through food she could touch people’s hearts and bring smiles of happiness.
Weaving her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training Chef Jennifer created a unique style of cooking that she termed Modern Southern Healthy Cuisine with a French Accent. Her first cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent. (Pelican Publishing, 2014) includes original recipes that the home cook can easily prepare for the family.
Chef Jennifer is fearless in her dedication to bring the best in cooking to her audience from creating recipes, to teaching culinary arts, presenting at live cooking demonstration, keynote-speaking engagements and in the digital world where she engages with her online community. Competing on Food Network’s Cutthroat Kitchen with host Chef Alton Brown, Chef Jennifer demonstrated her creativity and tenacity to the Food TV world when she made it to the final round.
She is a member of James Beard Foundation, the Atlanta chapter of Les Dames d’Escoffier International, the Georgia Restaurant Association, Slow Foods, and Georgia Organics. Chef Jennifer contributes original recipes to such publications as Garden & Gun, Atlanta Magazine, Essence Magazine, Jezebel, Southern Seasons, Urban Socialites and Basil Magazine.
Chef Jennifer spends her free time in her kitchen, garden, or the local farmer’s market. She currently resides in Lilburn, Georgia with her two daughters Jenelle and Regine along with their KorgieJack, Pudge.
See Field Peas to Foie Gras for more information. This one is a perfect 10.
