Bon appétit, y'all recipes and stories from three generations of Southern cooking
Virginia Willis--a classically trained French chef and a third-generation Southern cook--explores her culinary heritage, sharing memories of her mother and grandmother, and presents more than two hundred recipes.
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| Format: | Books Print Book |
| Language: | English |
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Berkeley :
Ten Speed Press,
c2008.
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Table of Contents:
- Starters and nibbles
- Salads and slaws
- Eggs and dairy
- Pork, beef, and lamb
- Gospel birds and game birds
- Fish and shellfish
- Grits, rice, pasta, and potatoes
- Vegetables
- Biscuits, rolls, and breads
- Soups and stews
- Desserts
- Sauces, condiments, jams, jellies, and preserves.
