Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, presents classic recipes from the American South, including French Toast Casserole; Grits with Corn and Vidalia Onion; and Fried Catfish Fingers with Country Rémoulade.
by Virginia Willis
In Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking, Virginia Willis reveals her passion for the cooking of the South
Long before Virginia attended the prestigious French cooking school École de Cuisine La Varenne, she shelled butterbeans alongside her mother and grandmother in their Georgia family kitchen. Informed by these divergent influences, Virginia has written a homage to the cuisine of her childhood.
From simple starters and slaws to generous entrées and desserts, Willis makes down-home cooking refined and haute cuisine friendly, with recipes like Vidalia Onion Soup with Bacon Flan, Pulled Pork Sandwiches with Mama's Barbecue Sauce, Fried Catfish Fingers with Country Rémoulade, and Hot Vanilla Soufflés with Vanilla Ice Cream.
Brimming with stories, tips, techniques, and gorgeous photographs, Bon Appetit, Y'all seamlessly blends Willis' Southern and French roots into a memorable and thoroughly modern cookbook.
Virginia Willis is a French-trained chef, television producer, food stylist, cooking teacher, and food writer. She is the author of Pasta Dinners 1, 2, 3, co-author of Home Plate Cooking, and editor of The All New, All Purpose Joy of Cooking. Formerly kitchen manager for Martha Stewart Living Television, she now makes her home in Atlanta, Georgia. Visit her at www.virginiawillis.com
This page created September 2008
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