Description

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.