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Chef Jennifer Hill Booker Offers "Field Peas to Foie Gras: Southern Recipes with a French Accent"

Public Radio Tulsa | By Rich Fisher
Published February 6, 2015 at 2:34 PM CST
Aired on Friday, February 6th.

Our guest on ST today is the Atlanta-based chef Jennifer Hill Booker, who grew up cooking on her family's farm in Charleston, Mississippi, and eventually graduated from Le Cordon Bleu in Paris -- and along the way, incidentally, earned degrees here at TU as well as OSU Tech. Booker also now serves as a culinary expert for Williams-Sonoma and is an instructor at Le Cordon Bleu College of Culinary Arts in Georgia. She drops by our KWGS studios to talk her wonderful new cookbook -- her very first book, in fact: "Field Peas to Foie Gras: Southern Recipes with a French Accent." Please note that Booker will be signing copies of this book tomorrow afternoon, Saturday the 7th, at the Barnes & Noble at Woodland Plaza here in Tulsa -- at 8620 East 71st Street -- from 2pm till 5pm.
Tags
StudioTulsa FoodCooking and CuisineVegetarian CookingCookbooksFrench Culture and SocietyThe American South (Southern History)
Rich Fisher
Rich Fisher passed through KWGS about thirty years ago, and just never left. Today, he is the general manager of Public Radio Tulsa, and the host of KWGS’s public affairs program, StudioTulsa, which celebrated its twentieth anniversary in August 2012 . As host of StudioTulsa, Rich has conducted roughly four thousand long-form interviews with local, national, and international figures in the arts, humanities, sciences, and government. Very few interviews have gone smoothly. Despite this, he has been honored for his work by several organizations including the Governor's Arts Award for Media by the State Arts Council, a Harwelden Award from the Arts & Humanities Council of Tulsa, and was named one of the “99 Great Things About Oklahoma” in 2000 by Oklahoma Today magazine.
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