Featuring new recipes and photographs, this revised and updated edition of Virginia Willis's best-selling culinary classic also features new variations and commentary on the original recipes plus options using healthier ingredients. More than two hundred heritage and new recipes seamlessly blend into a thoroughly modern Southern cookbook.
The daughter and granddaughter of consummate Southern cooks, Willis is also a classically trained French chef and an award-winning writer. These divergent influences come together splendidly in Bon Appetit, Y'all, a modern Southern chef's passionate and evolving homage to her culinary roots.
Espousing a simple-is-best philosophy, Willis uses good ingredients, concentrates on sound French technique, and lets the food shine in a style she calls "refined Southern cuisine." Approachable recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; main dishes with fowl, fish, and other meats; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves.
Collected here are stylishly updated Southern and French classics (New Southern Chicken and Herb Dumplings, Boeuf Bourguignonne, Fried Catfish Fingers with Country Remoulade) and traditional favorites (Meme's Biscuits, Mama's Apple Pie, Okra and Tomatoes), and it wouldn't be Southern cooking without vegetables (Cauliflower and Broccoli Parmesan, Green Beans Provencal, and Smoky Collard Greens). More than one hundred photographs bring to life both Virginia's food and the bounty of her native Georgia.
You'll also find well-written stories, a wealth of tips and techniques from a skilled and innovative teacher, and the wisdom of a renowned authority in American regional cuisine, steeped to her core in the food, culinary knowledge, and hospitality of the South.
Bon Appetit, Y'all is Virginia Willis's way of saying, "Welcome to my Southern kitchen. Pull up a chair." Once you have tasted her food, you'll want to stay a good long while.
Rezensionen / Stimmen
The author of this wonderful book, Virginia Willis, has put together the food of her native Georgia and her classical French techniques to create this really pretty book. I love it. I love the photographs. I love the writing in it. It's really, really nice. -- Martha Stewart As a fellow Southerner, this updated version of Bon Appetit, Y'all is giving me LIFE! This book is about rediscovering the joy and richness of Southern cuisine in a way that's sustainable, healthful, and joyfully delicious. Your plate is waiting. -- Chef Carla Hall * author of Carla Hall's Soul Food: Everyday and Celebration * Southern food truly is an Americana cuisine and one that the iconic, talented woman, Chef Virginia Willis, has embraced and perfected. She has added her touches to lighten it but stays true to its origins. This book is a must for lovers of Southern American food. -- Chef Art Smith, former chef to Oprah Winfrey and James Beard Award-Winner Magnificent color photos; detailed, helpful tips; and Willis's cheerful, trustworthy guidance makes this an original and welcome newcomer to a classic cookbook library. * Publishers Weekly * Bourbon Sweet Potatoes, Mama's Orange Glazed Cornish Game Hens, and Brown-Sugar Shortcakes are only a few of the appealing dishes to make you swoon. * Ladies' Home Journal "Cookbooks We Love" feature * Simple, great ingredients are the hallmark of this book, whose recipes display a great flair for techniques that are Southern and European. The food becomes timeless and borderless. . . . It's Southern, sure, but with a refreshing twist. * Raleigh News & Observer * Gorgeously photographed and filled with warm notes about recipes learned from her mother, grandparents, and friends, it seems designed as an ideal Mother's Day gift. * Atlanta Journal-Constitution * A glorious celebration of food . . . Willis serves up great stories with her tasty dishes, and explains techniques with great clarity. The photography sizzles and the colors pop in one of the nicest cookbooks I've read in a long time (and the food is delicious). * Louisville Courier Journal * The recipes can find a home in any cook's kitchen, especially if those cooks long for the rich, historical flavors of the South. * San Francisco Chronicle *
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Verlagsort
Zielgruppe
Produkt-Hinweis
Illustrationen
Maße
Höhe: 244 mm
Breite: 201 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-0-8203-6719-4 (9780820367194)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Virginia Willis (Author)
Virginia Willis is a Georgia-born James Beard Award-winning cookbook author and French-trained chef. She is a culinary celebrity and social media influencer, public speaker, and columnist for the Atlanta Journal-Constitution. Virginia is the author of several books, including Fresh Start: Cooking with Virginia, Secrets of the Southern Table: A Food Lover's Tour of the Global South, Okra: A Savor the South Cookbook, and Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome. She lives in Atlanta, Georgia. For more about Virginia, please visit virginiawillis.com.
