Jennifer Booker Discusses "Dinner Déjà Vu"

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Jennifer Booker Discusses "Dinner Déjà Vu"
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Georgia Center for the Book at DCPL says
Southern-born Jennifer Hill Booker traveled to Paris to study
French cooking at Le Cordon Bleu College of Culinary Arts only
to realize that rustic French and Southern dishes use many of
the same ingredients. Using this as the basis for culinary exploration
in her second cookbook, the author of FIELD PEAS TO FOIE GRAS uses one list of fresh ingredients to create two meals,
one Southern and one French. Combined grocery lists provide
time-saving tools for recipes from cocktails to desserts and
everything in between, drawing on the strengths of both regions.

During her discussion, Chef Booker will present a cooking demonstration from a recipie in DINNER DEJA VU.

Chef Jennifer Hill Booker delights in her many roles as reality-
TV personality, culinary educator, and business owner. She is a
graduate of Le Cordon Bleu College of Culinary Arts, Paris, a
Georgia Grown Executive Chef, the culinary explorer for the
Georgia Department of Tourism, and a member of Les Dames
d’Escoffier International. A charming personality, she is also a
single mother of two who knows exactly what it takes to create
enticing meals with limited time and ingredients.

Books will be provided by our friends at A Cappella Books.
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By: Georgia Center for the Book at DCPL

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