Read [ Bon Appetit Y'All Recipes and Stories from Three Generations of Southern Cooking Epub ] AUTHOR Virginia Willis

Summary Bon Appetit Y'All Recipes and Stories from Three Generations of Southern Cooking

The daughter and granddaughter of consummate Southern cooks Virginia Willis is also a classically trained French chef These divergent influences come together splendidly 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 Virginia uses the finest ingredients concentrates on sound French techniue and lets the food shine in a style she calls refined Southern cuisine More than 200 approachable and consistent. This is a very good cookbook I wrote a few great recipes to add to my collection Thanks again

review ✓ E-book, or Kindle E-pub ´ Virginia Willis

Bon Appetit Y'All Recipes and Stories from Three Generations of Southern Cooking

Arly 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 techniues 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 whi. This cookbook has many recipes I will try out and am sure to enjoy I first saw Virginia Willis with what s her namethe white haired cook with the adorable sonscan t remember her name But the recipes she created during the show prompted me to get the cookbook Love the stories that accompany the recipes and as always I prefer recipes with pictures This is a grand book of recipes from a French trained chef but with down home Y ALL attitude and taste

Virginia Willis ´ 9 Free download

Ly 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 SouthernChicken 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 Ne. OMG I M HOME AGAINMy grandmother would never share her recipes with anyone She felt her daughters didn t have the calling and her two granddaughters just weren t around enough to apprentice although she would use our labor when available I see some of these recipes toasting pecans and how to shred coconut but not with her rotary grater the shrimp simply dressed with olive oil salt and lemon but simmered in the celerycarrotonion court bouillon exactly as I ve done for 50 years and I am transported hard and fast back into kitchens in Memphis Tennessee and the Louisiana Coast replete with the sounds colors and smells The teleportation doesn t end there only begins and I m six years old again and feeling the love infused in every moment Grammy was around Always cooking toasting biscuits making cheese straws lemon meringue pies fried chicken whatever company food she could as somebody always came home for a meal or she d drag in strangers who needed to be fed She believed she lived to cook and these foods have that somep n somep n she lavished into our lives She wouldn t share her recipes period We weren t up to snuff for some reason or another We actually weren t around enough and my grandmother operated under the tenet of all or nuthin in her work ethic And here we are I had the hardback of this book for years a gift lightly scanned then shelved but somethin came up and I bought the Kindle version bcs it s easier to read and find things and Chef was recommended as the real deal Well ladies and gentlemen she is and so is her food Don t sit back and enjoy this lady and her magic get in there and get busy Your hands aren t moving missy you cain t cook if your hands ain t dancin Yes ma am Your God appointed angel has shown up for duty and I m ready to dance to her wonderful awesome music Thank you Lord at last my kitchens goddess has come Buy this book and pray you deserve the miracle now available in front of you I hope I do


10 thoughts on “Bon Appetit Y'All Recipes and Stories from Three Generations of Southern Cooking

  1. says:

    This book has all the heart of a Junior League cookbook communicated with the skilled hands of a French chef Although it's

  2. says:

    This is a very good cookbook I wrote a few great recipes to add to my collection Thanks again

  3. says:

    Raised in Georgia and a classically trained French chef Willis has a cooking style she calls “refined Southern cuisine” Hands down the best BB and coleslaw I have ever eaten I don’t normally eat pork or BB I have been using this cookbook since summer Pie crust is now my standard—it’s so easy you make

  4. says:

    OMG I'M HOME AGAINMy grandmother would never share her recipes with anyone She felt her daughters didn't have the calling and her two granddaugh

  5. says:

    Not bad at all just nothing really new or different for me

  6. says:

    Not my cup of tea

  7. says:

    Must have a copy of Virginia Willis's Bon Appetit Y'All to add to your collection of either cookbooks or books about the South or boo

  8. says:

    What I like about this is not so much the cookbook aspects of the book which are lovely it is a coffee table st

  9. says:

    This cookbook has many recipes I will try out and am sure to enjoy I first saw Virginia Willis with what's her namethe white haired cook with the adorable sonscan't remember her name But the recipes she created during the show prompted me to get the cookbook Love the stories that accompany the recipes and as always I prefer recipes with pictures This is a grand book of recipes from a French trained chef but with down hom

  10. says:

    Not what I expected Honestly there's French food than Southern and the author has a somewhat condescending tone when talking about traditional southern foods that don't fit what she learned in culinary school