BON APPETIT, Y'ALL: RECIPES AND STORIES FROM THREE GENERATIONS OF SOUTHERN COOKING (INSCRIBED)

Willis, Virginia (Author); Ellen Silverman (Photographer)

ISBN 10: 1580088538 / ISBN 13: 9781580088534

Published by Ten Speed Press, Berkeley, 2008

Octavo. VG Hardcover w/ VG Dustjacket; brown spine with tan lettering; creasing and rubbing to top and bottom edge of spine and front bottom corners, boards otherwise clean; DJ shows minor creasing at corners and top edge; binding tight; text block clean; INSCRIBED BY AUTHOR on first title page; 312 pp. NOTE: Shelved in Locked Annex Area, Netdesk Column QC (ND-QC). 1346815. FP New Rockville Stock. Seller Inventory # 1346815

Synopsis:

Two divergent influences--Southern cooking and French cuisine--come together in Bon Appétit, Y'all, a modern Southern chef's passionate and utterly appealing homage to her culinary roots.

Espousing a simple-is-best philosophy, classically trained French chef and daughter and granddaughter of consummate Southern cooks, Virginia Willis uses the finest ingredients, concentrates on sound French technique, and lets the food shine in a style she calls "refined Southern cuisine." More than 200 approachable and delicious recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; meat, fowl, and fish main dishes; 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 Dumplings, Boeuf Bourgignonne), rib-sticking, old-timey favorites (Meme's Fried Okra, Angel Biscuits), and perfectly executed comfort food (Mama's Apple Pie, Fried Catfish Fingers with Country Rémoulade). Nearly 100 photographs bring to life both Virginia's food and the bounty of her native Georgia.

You'll also find a wealth of tips and techniques from a skilled and innovative teacher, and the stories of a Southern girl steeped to her core in the food, kitchen lore, and unconditional hospitality of her culinary forebears on both sides of the Atlantic. Bon Appétit, Y'all is Virginia'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.

About the Author:

Virginia Willis is a French-trained chef, television producer, food stylist, cooking teacher, and food writer. Formerly Martha Stewart Living's kitchen manager, she now makes her home in Atlanta, Georgia.

THE AUTHOR SCOOP

Tell me a story that other people might not know about you.
People generally think I am a Southern lady, but I turn into a big old redneck at Atlanta Braves games

Have any good pet stories?
Our pets usually all have food names – we've had Butterbean and Peanut. Our cats are Earl Grey, Biscuit, and Smokey. Our recent rescue is a dog named Cricket. I wanted to name her Cracker, but that's somewhat of a derogatory term in the South, so we decided against it. We also have 3 chickens and since it's kind of country to have chickens in town, we named them Patsy, Tammy, and Loretty for the country music singers. (It's important to say Loretty, not Loretta, just like Doo called Loretta in A Coal Miner's Daughter.

Favorite cocktail?
I'm from Georgia; Bourbon and water.

Do you have a scar anywhere on your body? How did you get it?
I have more than one – the most interesting one is on my temple. We were fishing in the Gulf and a friend caught a sea catfish. Their barbs are poisonous, so he tried to flip the fish off the hook instead of touching the fish. Well, he did – right into my head. Since it was a head wound, it bled profusely. We were out on a little island and we had to get back to the dock to take me to the hospital. It was all fine, but could have been very serious. Another inch and I would have lost my eye. The funniest part is the doctor, of course, cleaned the wound, but a year later I found myself scratching the scar and a little piece of catfish barb came out!

What was your first job?
Making pizza @ Pizza Pronto. I also had to deliver pizza for a short period of time. Then once, I delivered a pizza in a sketchy area and a man followed me. I got back to the car, my heart beating, and he came up to the car and said, "I was worried about you; you don't need to come here by yourself. Go back to your store and tell your boss you won't do it." And, I did.

Bibliographic Details

Title: BON APPETIT, Y'ALL: RECIPES AND STORIES FROM...
Publisher: Ten Speed Press, Berkeley
Publication Date: 2008
Binding: Hardcover
Dust Jacket Condition: Dust Jacket Included
Signed: Signed by Author(s)
Edition: First Edition.