Bon Apptit, Y'all

Featuring new recipes and photographs, this revised and updated edition of Virginia Williss 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 Apptit, Yall, a modern Southern chefs 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 Rmoulade) and traditional favorites (Memes Biscuits, Mamas Apple Pie, Okra and Tomatoes), and it wouldnt be Southern cooking without vegetables (Cauliflower and Broccoli Parmesan, Green Beans Provenal, and Smoky Collard Greens). More than one hundred photographs bring to life both Virginias food and the bounty of her native Georgia. Youll 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 Apptit, Yall is Virginia Williss way of saying, Welcome to my Southern kitchen. Pull up a chair. Once you have tasted her food, youll want to stay a good long while.