Join us, Sun., Mar. 8, 3-5 pm as Chef Jennifer Booker, signs copies of her new book, Field Peas to Foie Gras: Southern Recipes with a French Accent. (Pelican, hb., 192 pp $27).
Focusing on farm-to-table ingredients, proper techniques, and pristine presentation, Chef Booker serves up a heaping helping of Southern cooking with class. Combining her Mississippi roots and French culinary training, Booker pays homage to her family’s favorite dishes by giving them a sophisticated twist. Inspired by her childhood memories, Booker creates a comforting blend of nostalgia and modernity. The stories that accompany the 135 recipes in this book will transport you to the farmhouse of Booker’s youth-amid the garden, lush with produce. Dishes such as tender Braised Short Ribs, decadent Venison Stew, and elegant Caramel Cake are sure to satisfy your family
Chef Jennifer Booker earned her Bachelors of Arts Degree in Organizational Communication from The University of Tulsa and immediately enrolled in Oklahoma State University-Okmulgee’s Culinary Arts program. There she graduated first in her class with an Associate’s Degree in Applied Science-Culinary Arts. After working several years in the culinary industry Chef Jennifer was afforded the unique opportunity to earn a Cuisine de Base Certificate from Le Cordon Bleu-Paris, once again receiving top honors in her graduating class. She also volunteers her time and resources for the Africa’s Children Fund Annual Fundraiser.