Bon Appétit, Y'All - by Virginia Willis (Paperback)

About the Book

"The daughter and granddaughter of consummate Southern cooks, Virginia Willis is also a classically trained French chef. These divergent influences come together splendidly in Bon Appâetit, Y'all, a modern Southern chef's passionate and utterly appealing homage to her culinary roots. Espousing a simple-is-best philosophy, Virginia uses the finest ingredients, concentrates on sound French technique, and lets the food shine in a style she calls "refined Southern cuisine." More than 200 approachable and consistently delicious recipes are arranged by chapter into starts and nibbles; salads and slaws; eggs and dairy; meat, fowl, and fish main dishes; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves. Collected here are stylishly updated Southern and French classics (New Southern Chicken and Dumplings, Boeuf Bourgignonne), rib-sticking, old-timey favorites (Meme's Fried Okra, Angel Biscuits), and perfectly executed comfort food (Mama's Apple Pie, Fried Catfish Fingers with Country Râemoulade). Nearly 100 photographs bring to life both Virginia's food and the bounty of her native Georgia. You'll also find a wealth of tips and techniques from a skilled and innovative teacher, and the stories of a Southern girl steeped to her core in the food, kitchen lore, and unconditional hospitality of her culinary forbears on both sides of the Atlantic. Bon Appâetit, Y'all is Virginia's way of saying, "Welcome to my Southern kitchen. Pull up a chair." Once you have tasted her food, you'll want to stay a good long while"--

Book Synopsis

Featuring new recipes and photographs, this revised and updated edition of Virginia Willis's best-selling culinary classic also features new variations and commentary on the original recipes plus options using healthier ingredients. More than two hundred heritage and new recipes seamlessly blend into a thoroughly modern Southern cookbook.

The daughter and granddaughter of consummate Southern cooks, Willis is also a classically trained French chef and an award-winning writer. These divergent influences come together splendidly in Bon Appétit, Y'all, a modern Southern chef's passionate and evolving homage to her culinary roots.

Espousing a simple-is-best philosophy, Willis uses good ingredients, concentrates on sound French technique, and lets the food shine in a style she calls "refined Southern cuisine." Approachable 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.

Collected here are stylishly updated Southern and French classics (New Southern Chicken and Herb Dumplings, Boeuf Bourguignonne, Fried Catfish Fingers with Country Rémoulade) and traditional favorites (Meme's Biscuits, Mama's Apple Pie, Okra and Tomatoes), and it wouldn't be Southern cooking without vegetables (Cauliflower and Broccoli Parmesan, Green Beans Provençal, and Smoky Collard Greens). More than one hundred photographs bring to life both Virginia's food and the bounty of her native Georgia.

You'll also find well-written stories, a wealth of tips and techniques from a skilled and innovative teacher, and the wisdom of a renowned authority in American regional cuisine, steeped to her core in the food, culinary knowledge, and hospitality of the South.

Bon Appétit, Y'all is Virginia Willis's way of saying, "Welcome to my Southern kitchen. Pull up a chair." Once you have tasted her food, you'll want to stay a good long while.

Review Quotes

While Willis is faithful to Southern traditions, with ingredients like pecans, corn, and pork appearing quite regularly, new and refashioned dishes are the star here. . . . Expect healthy eaters and cooks to clamor for a copy of this refashioned classic from a role model and expert with a Southern twang.--Barbara Jacobs "Booklist"

For all the additions and refinements, the Southern accent in the latest generation of Bon Appetit, Y'all comes through as clear as ever.--Susan Puckett "Atlanta Journal-Constitution"

A glorious celebration of food . . . Willis serves up great stories with her tasty dishes, and explains techniques with great clarity. The photography sizzles and the colors pop in one of the nicest cookbooks I've read in a long time (and the food is delicious).-- "Louisville Courier Journal"

As a fellow Southerner, this updated version of Bon Appétit, Y'all is giving me LIFE! This book is about rediscovering the joy and richness of Southern cuisine in a way that's sustainable, healthful, and joyfully delicious. Your plate is waiting.--Chef Carla Hall "author of Carla Hall's Soul Food: Everyday and Celebration"

Bourbon Sweet Potatoes, Mama's Orange Glazed Cornish Game Hens, and Brown-Sugar Shortcakes are only a few of the appealing dishes to make you swoon.-- "Ladies' Home Journal "Cookbooks We Love" feature"

Gorgeously photographed and filled with warm notes about recipes learned from her mother, grandparents, and friends, it seems designed as an ideal Mother's Day gift.-- "Atlanta Journal-Constitution"

Magnificent color photos; detailed, helpful tips; and Willis's cheerful, trustworthy guidance makes this an original and welcome newcomer to a classic cookbook library.-- "Publishers Weekly"

Most Southern cookbooks, even the really good ones, usually feel and taste somewhat provincial, as though their cuisine can only exist below the Mason-Dixon line. Virginia Willis's cuisine is the opposite. Although her food is undeniably Southern, it comes across as international, universal even. Other than Patricia Wells and Marcella Hazan, I cannot think of another cook who has managed to pull this off.--Alton Brown, host of Good Eats

Simple, great ingredients are the hallmark of this book, whose recipes display a great flair for techniques that are Southern and European. The food becomes timeless and borderless. . . . It's Southern, sure, but with a refreshing twist.-- "Raleigh News & Observer"

Southern food truly is an Americana cuisine and one that the iconic, talented woman, Chef Virginia Willis, has embraced and perfected. She has added her touches to lighten it but stays true to its origins. This book is a must for lovers of Southern American food.--Chef Art Smith, former chef to Oprah Winfrey and James Beard Award-Winner

Southern hospitality with French flair: it's a winning combination. Virginia Willis bases this enticing book on her family's traditional Southern cooking, weaving in the classic French techniques she learned herself in France. Her recipes are precise and easy to follow, and her book distills the essence of her warm-hearted, welcoming style. 'Bon appétit, y'all' says it all!--Anne Willan "author of La Varenne Pratique"

The author of this wonderful book, Virginia Willis, has put together the food of her native Georgia and her classical French techniques to create this really pretty book. I love it. I love the photographs. I love the writing in it. It's really, really nice.--Martha Stewart

The recipes all sound delicious but what makes these recipes shine are the stories of the people and places closest to Willis' heart.-- "Epicurious.com"

The recipes can find a home in any cook's kitchen, especially if those cooks long for the rich, historical flavors of the South.-- "San Francisco Chronicle"

Virginia Willis is a proud daughter of the South who, by way of butter beans, okra, biscuits, and dumplings, honors her kith, her kin, her place.--John T. Edge, director, Southern Foodways Alliance

Virginia Willis is as warm and gracious a belle as you could ever hope to meet. These two qualities shine through brilliantly in her approach to food and cooking. In her writing and recipes, she reminds us again of the powerful and meaningful bond that good, honest food, carefully prepared and shared with those we love, can render. We are fortunate to be shown a place at her table.--Scott Peacock "coauthor of The Gift of Southern Cooking"

When it comes to food, Virginia can perform miracles. She is a master of Southern cooking and she's an incredibly talented writer. This book has one sensational recipe after another, fascinating stories, and great science tips. Don't wait for the Super Bowl to make her award-winning Coca-Cola- Glazed Wings, wonderfully tender and sweet-hot. Talk about good!--Shirley o. Corriher "author of CookWise"

About the Author

Virginia Willis (Author)
Virginia Willis is a Georgia-born James Beard Award-winning cookbook author and French-trained chef. She is a culinary celebrity and social media influencer, public speaker, and columnist for the Atlanta Journal-Constitution. Virginia is the author of several books, including Fresh Start: Cooking with Virginia, Secrets of the Southern Table: A Food Lover's Tour of the Global South, Okra: A Savor the South Cookbook, and Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome. She lives in Atlanta, Georgia. For more about Virginia, please visit virginiawillis.com.