Field Peas to Foie Gras

The acclaimed chef shares more than 100 recipes plus techniques and personal anecdotes drawn from her Southern roots and Parisian training. Chef and culinary arts instructor Jennifer Hill Booker grew up on her family’s Mississippi farm before attending the prestigious Le Cordon Bleu in Paris, France. The dishes featured in  Field Peas to Foie Gras celebrate the differences between these two types of cuisine while skillfully playing on their similarities, including the use of every part of a