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The acclaimed chef and author of Field Peas to Foie Gras offers a unique approach to home cooking inspired by Southern and French cuisine. Chef Jennifer Hill Booker learned to cook Southern-style food before studying French cooking at Le Cordon Bleu in Paris. She noticed that rustic French and Southern dishes use many of the same ingredients, and that she could add flare to her favorite Southern dishes by using French techniques. In Dinner Déjà Vu, Booker shares her own home cooking and meal planning secrets—including grocery lists and time-saving tips—showing readers how to take full advantage of the overlap between these different cooking styles. The recipes are paired to make grocery shopping simple and cost-effective, with certain recipes even using leftovers from the previous night's dinner.

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 pig to flavor soups, stews, salads, and greens; a shared preference for local, farm-raised ingredients; and the technique of braising meats such as venison or rabbit with wine.Booker offers instructions on everything from canning and preserving to rendering lard, cleaning greens, and preparing the perfect Thanksgiving turkey. Enjoy savory Southern favorites such as Tomato and Okra Gravy and Glazed Turnips with Pearl Onions and Brown Butter. Feast on a variety of pork recipes, including Fresh Pork Sausage, and poultry and game dishes such as Hickory-Smoked Chicken Croquettes and Venison Stew. Also included are dessert like the Apple, Peach, and Pecan Galette; and unique cocktail recipes like Pomegranate Brandy and Winter Pear Wine.