Free Download Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking, by Virginia Willis
Free Download Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking, by Virginia Willis
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Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking, by Virginia Willis
Free Download Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking, by Virginia Willis
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From Publishers Weekly
The playful title of this Southern-French cookbook belies its studious attitude to cookery. Willis, a chef who has cooked for the White House and stars like Aretha Franklin and Jane Fonda, grew up in Georgia and Louisiana, absorbing her mother's and grandmother's repertoire of grits, casseroles and gumbos before developing her professional skills at French cooking academies. The result is a hybrid cuisine she calls refined Southern, which applies traditional French technique and lighter ingredients to produce new versions of Southern staples. Her collard greens are cooked up with smoked salt instead of hog jowl; her cornbread is dressed with panko. Sprinkled liberally throughout are the Southern ingredients that Willis was raised on: Vidalia onions, okra, Georgia pecans and peaches. Willis's approach is faithful, yet she's unafraid to reinvent culinary clichés when necessary—like making pimiento cheese from scratch. Some of her creations—like a tipsy salad, riffing on the frat boy combo of watermelon and vodka; Yukon Gold and Edamame Mash; and Coca-Cola Glazed Baby Back Ribs—elevate mundane flavors with sheer ingenuity. Magnificent color photos; detailed, helpful tips; and Willis's cheerful, trustworthy guidance make this an original and welcome newcomer to a classic cookbook library. (Feb.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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From Booklist
Although Willis has trained in France’s finest kitchens, her heart dwells nostalgically in her deep roots in America’s South. Her grandmother and mother, both adventuresome cooks, were skilled at whipping up southern classic dishes as well as reproducing dishes shown each week on Julia Child’s television series. Willis takes pains to treat the whole of this tradition respectfully. Thus, she presents quintessentially southern cheese straws (interestingly enough, baked by her grandfather) next to similar, yet thoroughly French, gougères. Fried chicken takes its customary top spot among the poultry recipes, but there are many less-caloric propositions for dealing with one of the South’s favorite meats. Shellfish dominate seafood offerings, and both Cajun and Creole traditions appear. Southern baking wouldn’t exist without biscuits, and Willis presents clear instructions for making both yeast and baking-powder versions. To crown these biscuits, Willis has recipes for both jams and jellies. --Mark Knoblauch
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Product details
Hardcover: 320 pages
Publisher: Ten Speed Press (March 15, 2008)
Language: English
ISBN-10: 1580088538
ISBN-13: 978-1580088534
Product Dimensions:
8.3 x 1 x 10.2 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
122 customer reviews
Amazon Best Sellers Rank:
#169,633 in Books (See Top 100 in Books)
Bon Appetite, Ya'll is an elegant but doable collection of recipes with stories from Virginia Willis. She is a Southern woman with classical French training. This training presents itself in her recipes: the best and most loved Southern ingredients prepared with flawless French inflection. Don't let that stop you from purchasing the book! Think "easily done in the home kitchen", relax, and give the book a try.The book consists of twelve chapters: starters and nibbles; salads and slaws; eggs and dairy; beef, pork, and lamb; gospel birds and game birds; fish and shellfish; grits, rice, pasta and potatoes; vegetables; biscuits, rolls, and breads; soups and stews; desserts; and sauces, condiments, jams, jellies, and perserves. She begins each chapter with a lively, informative discussion of the subject matter at hand. For example, in gospel birds and game birds, you'll briefly read about the classification of chickens according to their culinary purpose as well as learn how to cut up a chicken. You won't find a photograph for each recipe, but most recipes have a stunning, full color photograph that will make you nostalgic for the Southern food of your youth (if you are Southern) and make you wish you were Southern if you aren't. There are also handy asides pertaining to each recipe. You'll find a paragraph on making your own garlic paste or chiffonading your own herbs for example.The recipes are elegant, simple, and solid. They stride a gorgeous line between eating in a Southern meat and three and eating in a French bistro. The author put her heart, heritage, and traing into this book. Want to eat something different yet comforting? Try Mama's Quail in Red Wine Sauce. Want a standout appetizer? You probably won't meet anyone who can top the Crab Dip in this book. You can satisfy the most finicky sweet tooth with a Georgia peach souffle or blackberry cobbler.I don't know exactly how she does it, but Virginia Willis can make any moderate level home cook appear to deserve a Michelin star.
I think this author's grandmother knew mine. But the combination of the added French suggestions add a new kind of variety. There are very good recipes for standard entrees, desserts, and especially, appetizers. This is a great addition to the kitchen library.
I saw this book on Anna and Kristina's TV show and was interested in the coca cola ribs so I checked the book out from the library and fell in love with it. I made the ribs,the roasted corn on the cob with mayonnaise and parmesan and biscuits. My home was silent as we ate. All I heard was mmmmm! mmmmmm! I ordered the book and have enjoyed planning the next recipes to cook. I plan to make the angel biscuits this weekend and the mushroom tart for an upcoming party. This is a good book. If you enjoy comfort food done with a twist, you will love this book.
This book feels like sitting at your kitchen table sifting through all of your favorite recipes. A few from family, a few from gourmet magazine clippings and a few secrets. Yum!
I liked this book and will cook from it. I enjoy reading cookbooks, like novels, and found this one satisfying. Old fashioned cooking, modernized, but still rich., not fast cooking. For me, special occasion cooking.
A lot of great recipes here. Very well tested. Many traditional southern recipes use canned soups, etc. Not here, these are from scratch cooking. Sausage balls, cheese straws, poached pickled shrimp, angel biscuits, etc are great examples of standards southern fare but elevated and sophisticated. Gave one to my sister in law who loves to cook.
I really liked the introduction and history of each recipe.I'm from the South, so I can tell you the roots of these recipes are indeed Southern...in fact, many were exactly like my grandmother cooked!!
What we’ve tried so far is good. Scrumptious red velvet cake and the lemon bundt should be a sin.
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