The daughter and granddaughter of Southern cooks, Willis is also a classically trained French chef and award-winning writer. These contrasting influences come together as this modern Southern chef pays homage to her culinary roots.
Utilizing a simple-is-best philosophy, Willis uses good ingredients, concentrates on sound French technique, and allows the food to shine in a style she calls “refined Southern cuisine.” Accessible 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.
Alongside these recipes, readers will find well-written stories, a wealth of tips and techniques and the wisdom of a renowned chef authority in American regional cuisine.