By Virginia Willis
The daughter and granddaughter of consummate Southern chefs, Virginia Willis is additionally a classically knowledgeable French chef. those divergent affects come jointly wonderfully in Bon Appétit, Y'all, a contemporary Southern chef's passionate and totally beautiful homage to her culinary roots. Espousing a simple-is-best philosophy, Virginia makes use of the best elements, concentrates on sound French process, and we could the nutrients shine in a method she calls "refined Southern cuisine." greater than 2 hundred approachable and constantly scrumptious recipes are prepared via bankruptcy into starters and nibbles; salads and slaws; eggs and dairy; meat, chook, and fish major dishes; aspects; biscuits and breads; soups and stews; cakes; and sauces and preserves. Collected listed below are stylishly up-to-date Southern and French classics (New SouthernChicken and Dumplings, Boeuf Bourgignonne), rib-sticking, old-timey favorites (Meme's Fried Okra, Angel Biscuits), and completely performed convenience foodstuff (Mama's Apple Pie, Fried Catfish palms with state Rémoulade). approximately a hundred photos deliver to existence either Virginia's meals and the bounty of her local Georgia. You'll additionally discover a wealth of assistance and strategies from a talented and leading edge instructor, and the tales of a Southern lady steeped to her center within the nutrients, kitchen lore, and unconditional hospitality of her culinary forebears on each side of the Atlantic. Bon Appétit, Y'all is Virginia's approach of claiming, "Welcome to my Southern kitchen. Pull up a chair." after you have tasted her nutrients, you'll are looking to remain an excellent lengthy whereas.
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Additional resources for Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking
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Wrap the salmon in plastic wrap and return to the refrigerator to chill before serving. 1 0 T O 1 2 Z A KUSK A S ERV I N G S 11 A TASTE OF RUSSIA Marinated Smoked Salmon Сëмга маринованная Marinating such expensive ﬁsh may seem like a sacrilege, but the result is exquisite. In a l-quart jar alternate layers of the smoked salmon, onion rings, peppercorns, bay leaf and mustard seed. ½ pound smoked salmon, in slices 1 large Bermuda onion, sliced and separated into rings 8 black peppercorns 1 large bay leaf, crushed ¼ teaspoon mustard seed ½ cup olive oil ½ cup vegetable oil ½ cup white wine vinegar 2 cloves garlic, crushed 1 teaspoon salt In a small bowl mix well the oils, vinegar, garlic and salt.
Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis