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