The Willises Of Virginia
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Author | : Virginia Willis |
Publisher | : University of Georgia Press |
Total Pages | : 353 |
Release | : 2024-10-15 |
Genre | : Cooking |
ISBN | : 0820367494 |
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.
Author | : Virginia Willis |
Publisher | : Ten Speed Press |
Total Pages | : 290 |
Release | : 2011-10-04 |
Genre | : Cooking |
ISBN | : 1607740699 |
A follow-up to the author’s acclaimed Bon Appétit, Y’all, featuring 150 recipes that combine Southern flavors with time-honored French technique, and include a sophisticated variation that kicks each dish up a notch to make it brilliant. Virginia Willis has a knack for giving French recipes a downhome Southern feel. In Basic to Brilliant, Y’all, she builds on her signature style by offering 150 dual recipes: a soul-satisfying basic recipe accompanied by a technique, garnish, additional step, or short recipe that transforms a wonderful dish into a show stopper. A weeknight classic like Mama’s Chicken Pot Pie becomes sophisticated dinner party fare when it’s baked in a winter squash, and Old Fashioned Stove Top Low-Country Broth can be transformed into a Bouillabaisse-style broth with just a few simple changes. Throughout the book, Virginia paints a vivid picture of her Southern upbringing, drawing readers in with her vibrant tales of food and friends.
Author | : Robert Heinrich |
Publisher | : LSU Press |
Total Pages | : 181 |
Release | : 2016-05-16 |
Genre | : History |
ISBN | : 0807162663 |
In the 1980s, Willis McGlascoe Carter’s handwritten memoir turned up unexpectedly in the hands of a midwestern antiques dealer. Its twenty-two pages told a fascinating story of a man born into slavery in Virginia who, at the onset of freedom, gained an education, became a teacher, started a family, and edited a newspaper. Even his life as a slave seemed exceptional: he described how his owners treated him and his family with respect, and he learned to read and write. Tucked into its back pages, the memoir included a handwritten tribute to Carter, written by his fellow teachers upon his death. Robert Heinrich and Deborah Harding’s From Slave to Statesman tells the extraordinary story of Willis M. Carter’s life. Using Carter’s brief memoir--one of the few extant narratives penned by a former slave--as a starting point, Heinrich and Harding fill in the abundant gaps in his life, providing unique insight into many of the most important events and transformations in this period of southern history. Carter was born a slave in 1852. Upon gaining freedom after the Civil War, Carter, like many former slaves, traveled in search of employment and education. He journeyed as far as Rhode Island and then moved to Washington, DC, where he attended night school before entering and graduating from Wayland Seminary. He continued on to Staunton, Virginia, where he became a teacher and principal in the city’s African American schools, the editor of the Staunton Tribune, a leader in community and state civil rights organizations, and an activist in the Republican Party. Carter served as an alternate delegate to the 1896 Republican National Convention, and later he helped lead the battle against Virginia’s new state constitution, which white supremacists sought to use as a means to disenfranchise blacks. As part of that campaign, Carter traveled to Richmond to address delegates at the constitutional convention, serving as chairman of a committee that advocated voting rights and equal public education for African Americans. Although Carter did not live to see Virginia adopt its new Jim Crow constitution, he died knowing that he had done all in his power to stop it. From Slave to Statesman fittingly resurrects Carter’s all-but-forgotten story, adding immeasurably to our understanding of the journey that he and men like him took out of slavery into a world of incredible promise and powerful disappointment.
Author | : Virginia Willis |
Publisher | : Ten Speed Press |
Total Pages | : 234 |
Release | : 2015-03-03 |
Genre | : Cooking |
ISBN | : 1607745747 |
2016 James Beard Award winner and 2016 International Association of Culinary Professionals (IACP) nominee for Best American Cookbook A collection of classic Southern comfort food recipes--including seven-layer dip, chicken and gravy, and strawberry shortcake--made lighter, healthier, and completely guilt-free. Virginia Willis is not only an authority on Southern cooking. She's also a French-trained chef, a veteran cookbook author, and a proud Southerner who adores eating and cooking for family and friends. So when she needed to drop a few pounds and generally lighten up her diet, the most important criterion for her new lifestyle was that all the food had to taste delicious. The result is Lighten Up, Y’all, a soul-satisfying and deeply personal collection of Virginia’s new favorite recipes. All the classics are covered—from a comforting Southern Style Shepherd’s Pie with Grits to warm, melting Broccoli Mac and Cheese to Old-Fashioned Buttermilk Pie. Each dish is packed with real Southern flavor, but made with healthier, more wholesome ingredients and techniques. Wherever you are on your health and wellness journey, Lighten Up, Y’all has the recipes, tools, and inspiration you need to make the nourishing, down-home Southern food you love.
Author | : John H. Willis |
Publisher | : |
Total Pages | : 451 |
Release | : 1992 |
Genre | : |
ISBN | : 9780813913612 |
Author | : Virginia Willis |
Publisher | : UNC Press Books |
Total Pages | : 120 |
Release | : 2014-03-10 |
Genre | : Cooking |
ISBN | : 146961443X |
Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides "the key that unlocks the door of okra desire" to okra addicts and newcomers to the pod alike. Topping eight feet, with gorgeous butter-yellow flowers that ripen into the plant's signature seed-filled pods, okra has a long association with foodways in the American South. But as Willis shows, okra is also an important ingredient in cuisines across Africa, Asia, and Latin America. Featuring gardening tips, a discussion of heirloom varieties, and expert cooking directions (including a list of "top ten slime-busting tips"), Okra brilliantly showcases fifty delectable recipes: twenty-six southern dishes, ranging from Southern-Style Fried Okra to Gulf Coast Seafood Gumbo, and twenty-four authentic global dishes, from Moroccan Lamb and Okra Tagine with Preserved Lemons to Cuban Pork with Yellow Rice, Okra, and Annatto Oil.
Author | : John C. Willis |
Publisher | : University of Virginia Press |
Total Pages | : 260 |
Release | : 2000 |
Genre | : History |
ISBN | : 9780813919713 |
Examining the lives of individuals - freedmen, planters, and merchants - Willis explores the reciprocal interests of former slaves and former slaveholders. He shows how, in a cruel irony replicated in other areas of the South, the backbreaking work that African Americans did to clear, settle, and farm the land away from the river made the land ultimately too valuable for them to retain.
Author | : Willis M. Kemper |
Publisher | : |
Total Pages | : 278 |
Release | : 1899 |
Genre | : Bealeton (Va.) |
ISBN | : |
Author | : Charles Marsh |
Publisher | : Oxford University Press |
Total Pages | : 289 |
Release | : 2017 |
Genre | : Education |
ISBN | : 0190630728 |
The lived theology movement is built on the work of an emerging generation of theologians and scholars who pursue research, teaching, and writing as a form of public discipleship, motivated by the conviction that theology can enhance lived experience. This volume--based on a two-year collaboration with the Project on Lived Theology at the University of Virginia--offers a series of illustrations and styles of lived theology, in conversation with other major approaches to the religious interpretation of embodied life.
Author | : Peggy Frances Rush |
Publisher | : |
Total Pages | : 236 |
Release | : 1998 |
Genre | : Reference |
ISBN | : |
John Willis married Rachell died in Northumberland County, Virginia in 1655. His children are listed in his will as John Jr., William, Charles, Mary and Susannah.