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Bon Appetit, Y'All: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis

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Notes about this book

  • betbaby on February 17, 2010

    In a year when many cookbooks about Southern cooking were published, this is the best of the crop. Virginia Willis' recipes have been thoroughly tested and are impeccably written. A great book.

Notes about Recipes in this book

  • Bacon croutons

    • mirage on June 26, 2010

      Oh, yes!

  • Braised short ribs

    • lkgrover on July 29, 2018

      Excellent, the sauce is rich & flavorful.

  • Buttermilk cornbread

    • stockholm28 on December 30, 2017

      This is an easy, southern cornbread cooked in a skillet. It is very good ... tastes like you expect cornbread to taste.

  • Chicken and tasso jambalaya

    • sarahawker on April 16, 2016

      Very good - with the following errors noted. No mention to add back the set aside meat to the rice before putting in the oven to cook, also no oven temperature. Specifically says to cook for 45 min uncovered this would be disaster. Add the meats to the rice, bake covered at 350 degrees for 30 min and check for doneness. Kids loved it.

  • Chicken saltimbocca with country ham

    • TrishaCP on November 17, 2016

      This really had a nice flavor, even though we had to use dried sage (crumbled and sprinkled over the chicken) instead of fresh. I was dubious that the ham would adhere, but it actually worked out really well. I did find that my chicken breasts needed more time than the recipe specified- at least double for me but I would just watch carefully and keep them in until cooked through.

  • Classic cole slaw

    • JoanN on September 02, 2014

      A great cole slaw. Not too sweet. The boys loved it. Terrific on pulled pork sandwiches and with fried chicken.

  • Cornmeal-crusted grouper

    • lkgrover on April 13, 2016

      I made this with mahi-mahi (instead of grouper). Good flavor, quick and easy recipe.

  • Deviled eggs

    • spharo00 on May 30, 2012

      I halved this recipe and used black pepper instead of white pepper. I also love my eggs sprinkled with paprika so I made that change as well. These were much richer than the deviled eggs I usually make, probably because of the addition of the butter. I liked the eggs, but I used homemade mayo with olive oil and I think the olive oil actually overpowered the other flavors. I'll try this recipe again with a more neutral mayonnaise and I bet it will be amazing.

  • Fresh summer vegetable succotash with basil

    • julesamomof2 on August 03, 2018

      Delicious use of summer produce!

  • Grits with corn and Vidalia onion

    • lhkelsey on August 10, 2014

      This was very good. I substituted cream for some of the milk and used chicken stock instead of water.

  • Halibut Provençal with tomatoes and zucchini

    • lkgrover on June 02, 2018

      Excellent way to cook fish with lots of vegetables. It smells fragrant, and looks colorful for serving.

  • Herb roast chicken with pan sauce

    • lhkelsey on November 25, 2013

      Y'all, this is such a good recipe. Really delicious!

    • mirage on June 26, 2010

      Quite Good! Yummy.

  • Mama's mayonnaise biscuits

    • mirage on June 26, 2010

      Ugly but very tasty!

  • New Southern chicken and herb dumplings

    • mirage on June 26, 2010

      Used half breast, half thigh.

  • Pork chops with dried plums

    • mirage on June 26, 2010

      Quite Good!

  • Smoky collard greens

    • britt on March 26, 2011

      This is an excellent vegetarian version of southern greens. I use smoked Maldon salt in the recommended amount, and the final dish does not taste smoky, just full flavored.

  • Spicy okra and tomatoes

    • ddenker on March 25, 2015

      Delicious! Definitely a notch up from the standard okra and tomatoes and not difficult at all. Just a little bit of time to chop the onion, garlic and ginger. Will definitely make this again.

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Reviews about this book

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Reviews about Recipes in this Book

  • Deviled eggs

    • Food52

      By combining her Southern sensibilities with the restraint of her French training, her deviled eggs just do everything right. A few classic players - mayonnaise, dijon and cayenne - hover...

      Full review
  • Bourbon sweet potatoes

    • Leite's Culinaria

      Tester Anna: I’ve been pleased with all the recipes from this great cookbook, but this one really turned heads...and noses. The smell of sweet potatoes baking in the bourbon mixture was delightful.

      Full review
  • Meme's cornmeal griddle cakes

    • Leite's Culinaria

      Crispy exterior. Ethereally airy interior. Lovely at mopping up jus from roast chicken or the burnt ends of brisket or the crisped edges of shredded pork...swoon.

      Full review
  • ISBN 10 1580088538
  • ISBN 13 9781580088534
  • Linked ISBNs
  • Published Jun 01 2008
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Before she attended the prestigious French cooking school École de Cuisine La Varenne, Virginia Willis had been shelling butterbeans alongside her mother and grandmother in her Georgia family kitchen ever since she could stand on a stool. These divergent influences inform her passionate homage to the cooking of the South. From simple starters and slaws to generous entrées and desserts, Willis makes down-home cooking refined and haute cuisine friendly, with recipes like Vidalia Onion Soup with Bacon Flan, Pulled Pork Sandwiches with Mama's Barbecue Sauce, and Hot Vanilla Soufflés with Vanilla Ice Cream. Brimming with stories, tips, techniques, and gorgeous photographs, Bon Appetit, Y'All seamlessly blends Willis's Southern and French roots into a memorable and thoroughly modern cookbook.



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