Basic to Brilliant, Y'all

150 Refined Southern Recipes and Ways to Dress Them Up for Company

By Virginia Willis; Anne Willan (Foreword by)
(Ten Speed Press, Hardcover, 9781607740094, 288pp.)

Publication Date: September 27, 2011

List Price: $35.00*
* Individual store prices may vary.
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Description
Virginia Willis's legion of fans love her knack for giving classic French dishes a down-home Southern feel and reimagining homey Southern favorites "en FranCaise." In "Basic to Brilliant, Y'all" Virginia builds on her signature style, offering 150 soul-satisfying recipes and accompanying each with a new preparation technique, fresh presentation style, or creative recipe variation that transforms an already wonderful dish into an all-out show stopper.
In Virginia's hands, a cozy Kale Omelet becomes sophisticated brunch fare when it's baked in a sourdough boule; rich Gruyere Flans elevate a rustic red wine-infused Roasted Tomato Soup; and Spiced Skirt Steak with Shallot Marmalade is enhanced with just a few simple changes into a gorgeous roulade. Peach Dijon-Crusted Pork Tenderloin goes from elegant continental entrEe to the pride of Dixie when it's cradled between Chive Cornmeal Griddle Cakes, and a country dessert like Sweet Biscuits with Stewed Blackberries is kicked up a notch when served topped with Blackberry Fool.
Throughout "Basic to Brilliant, Y'all," Virginia paints a vivid portrait of growing up in Louisiana and Georgia, spinning tales of close family and friends--and unforgettable food--interwoven with vignettes from her years living in and visiting France, drawing you in with vibrant accounts of cooking and eating at La Varenne in Burgundy.
Whether you choose the Basic or the Brilliant approach, this bounty of Southern flavors dressed up with time-honored French techniques delivers meals that will keep you and your kin coming back for more.



About the Author
Chef and food writer Virginia Willis hails from Atlanta and is the author of "Bon Appetit, Y'all" and "Basic to Brilliant, Y'all".

Anne Willan is recognized as one of the world s preeminent authorities on French cooking. She founded Ecole de Cuisine La Varenne in Paris in 1975. Inducted into the James Beard Cookbook Hall of Fame in May of 2013, Anne has more than 50 years of experience as a teacher, cookbook author, culinary historian and food columnist. She has written more than 30 books, including the influential La Varenne Pratique and the 17-volume, photo-illustrated Look and Cook series, showcased in her 26-part PBS program. Anne has given cooking demonstrations and lectures throughout North America as well as in Europe, Australia, New Zealand, South Africa, and Chile and was a regular guest on The Martha Stewart Show. Her book, The Cookbook Library: The Cooks, Writers, and Recipes That Made the Modern Cookbook (University of California Press, 2012), has received the prestigious Gourmand Hall of Fame Award and the Jane Grigson Award from the International Association of Culinary Professionals. Anne s memoir, One Souffle at a Time: A Memoir with Recipes, was released in Fall, 2013, and won the prize for Best Literary Food Writing from the International Association of Culinary Professionals in 2014.
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