COVID-19 update: Victoria update. Click for details.
Contact Us Need help? Contact us
Explore Departments

Basic To Brilliant, Y'all

by Virginia Willis

  • Hardcover
PUBLISHED: 30th September 2011
ISBN: 9781607740094
Or pay later with
Leaves warehouse in 1 to 3 days
From United Kingdom
Check your delivery time: Your delivery location:
{{ SelectedArea.Suburb }}{{ SelectedArea.Country == 'AU' ? (', ' + SelectedArea.State) : '' }} ({{ SelectedArea.Postcode }}) change
  • {{ Area.Suburb }}{{ Area.Country == 'AU' ? (', ' + Area.State) : '' }} {{ Area.Postcode }}
  • Your area not listed?
    Try search by suburb and postcode.
{{ DeliveryOption.expectation }} - {{ DeliveryOption.door_time }}
{{ DeliveryOption.price | currencyCentsFree }}
from {{ DeliveryOption.price | currencyCentsFree }}
Option unavailable
If ordered {{ DeliveryOption.cutoff }}
{{ }}
{{ DeliveryOption.special_message }}
An error occurred getting delivery options
Sorry about that, please try again later.
  • Hardcover
PUBLISHED: 30th September 2011
ISBN: 9781607740094

Publisher Description

Virginia Willis s legion of fans love her knack for giving classic French dishes a down-home Southern feel and reimagining homey Southern favorites en Fran aise. In Basic to Brilliant, Y all Virginia builds on her signature style, offering 150 soul-satisfying recipes and accompanying each with a new preparation technique, fresh presentation style, or creative recipe variation that transforms an already wonderful dish into an all-out show stopper. n Virginia s hands, a cozy Kale Omelet becomes sophisticated brunch fare when it s baked in a sourdough boule; rich Gruyere Flans elevate a rustic red wine-infused Roasted Tomato Soup; and Spiced Skirt Steak with Shallot Marmalade is enhanced with just a few simple changes into a gorgeous roulade. Peach Dijon-Crusted Pork Tenderloin goes from elegant continental entree to the pride of Dixie when it s cradled between Chive Cornmeal Griddle Cakes, and a country dessert like Sweet Biscuits with Stewed Blackberries is kicked up a notch when served topped with Blackberry Fool. hroughout Basic to Brilliant, Y all, Virginia paints a vivid portrait of growing up in Louisiana and Georgia, spinning tales of close family and friends and unforg

Author Biography

Virginia Willis is a cooking teacher and food stylist and is currently working with Anne Willan in the editorial department at La Varenne in France.

Table of Contents

Foreword ix Introduction 1 1. Fundamental Recipes Chicken Stock Beef Stock Vegetable Stock Seafood Stock Shallot Vinaigrette Garlic Confit Mayonnaise * Cr


"She's just a brilliant cook, y'all." --The Austin Chronicle, 10/21/11 "This is a fabulous book. If you love authentic southern cooking prepared in a refined way then this is the book for you.", Family Kitchen blog, 10/5/11

"Virginia Willis is like the Southern cousin you wish you had. . . Virginia's latest book, Basic to Brilliant, Y'all, is all about the "something extra special." Each recipe has a simple component--like the seared trout, and an optional brilliant flourish--like the topping of smoked trout salad. It's what makes this cookbook a real keeper (even if you have other Southern cookbooks). The recipes are fresh and modern and reflect both Virginia's Southern roots and her French training." --Cooking with Amy, 9/26/11

"As Willis demonstrates with this vibrant, informative guide to Southern cuisine, great cookbooks can offer a window into their author's life. . . . By turns inspiring and appetizing, this work is a valuable resource for anyone interested in regional American cooking." --Publishers Weekly, STARRED REVIEW, 7/11/11

"The genius of Atlanta-based cookbook author Virginia Willis lies in her ability to weave together the distinct culinary worlds of France and the American South. . . . In this captivating book, she offers vivid tales from her life in food and a collection of mouthwatering recipes that can be approached two ways: basic and brilliant. Each basic recipe is followed by an endnote--often a clever presentation idea or recipe tweak--that lets you easily elevate the dish to brilliant so that it suits a special occasion. Whichever route you choose, chances are you'll return to these recipes time and again." --Fine Cooking Magazine

"Virginia Willis could cook a memorable meal from a sock and some twigs. Whether she's making southern food (her home turf) or French country dishes -- or helping you get ready for company as she does in this treasure of a book, Virginia is someone you want by your side in the kitchen." --Amanda Hesser, co-founder of and author of The Essential New York Times Cookbook

"A charming, gorgeous, and thoroughly practical guide to the best fundamental French techniques mixed with Willis's uniquely American saucy Southern style. An instant classic." --Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry and The Kitchen Counter Cooking School

"Virginia Willis is a natural teacher, a gift that shines in each of her carefully crafted and doable recipes. In Basic to Brilliant, Y'all, Virginia gives us a fresh, bright, beautiful book that beckons us into the kitchen to cook--daily, happily, and very well." --Dorie Greenspan, author of Around My French Table

"Virginia Willis creates a refined Southern cuisine in Basic to Brilliant, Y'all, bringing you into her world through the pages of this gorgeous and inspiring book. A fellow Southern chef, she blossomed during her years in France and New York and returned empowered with culinary knowledge. Virginia has hit a home run with this exciting and wonderfully articulate book. It is destined to become a classic for anyone's culinary library--north or south of the Mason-Dixon line." --Frank Stitt, chef-owner of Highlands Bar and Grill, Bottega, and Chez Fonfon

"Virginia Willis is amazing at putting that finishing polish on down-home Southern specialties that will fill your home with automatic hospitality." --Bobby Flay, chef-owner of Mesa Grill, Bar Americain, and Bobby Flay Steak

"Virginia Willis has married some of the most beloved Southern dishes with flawless technique. It is a match made in heaven. Home cooks who desire a collection of recipes for any day of the week will find just what they need. And those who want to put on some party clothes will be overjoyed! This book will spend plenty of time on my kitchen counter--and by my favorite reading chair. Really, y'all are going to love it!" --Martha Foose, author of Screen Doors and Sweet Tea

"Virginia Willis has done it again--created a totally unique, mouth-watering book of recipes, wisdom and charm. This is a book you will savor reading as well as cooking from." --Nathalie Dupree, author of New Southern Cooking

"As a busy mom, I truly appreciate Virginia's Brilliant tips that accompany every recipe; many of them take only a few minutes more to transform ordinary family favorites to extraordinary, company-worthy centerpieces. From these tips, I've learned so many clever techniques, short recipes, and presentation ideas!" --Jaden Hair, author of The Steamy Kitchen Cookbook


Commended for Pat Conroy Southern Book Prize (Cooking) 2012

Review Quote

"This is a fabulous book. If you love authentic southern cooking prepared in a refined way then this is the book for you."

Promotional "Headline"

"150 Refined Southern Recipes and Ways to Dress Them Up for Company"

Excerpt from Book

Introduction I''ve been cooking as a professional for a little more than fifteen years, but my passion actually started when I wasn''t tall enough to reach the counter in my grandmother''s country kitchen. I called her Meme, and she was the light of my life. The kitchen never really changed much. There never was enough space for everything. The overhead light hummed. My grandmother''s recipes were posted on the inside of the cabinet, some written in her old-fashioned, loopy, spidery penmanship directly on the wood. My grandmother and I spent hours together in that kitchen. There are photos of me as young as three years old standing on a stool "helping." As dinner cooked, we''d roll out the biscuits, and she''d let me make a handprint with the scraps of dough. The tiny fingers on my biscuit would cook very dark in the heat of the oven, taking on a slightly bitter, almost nutty taste. I know that''s where my love for cooking took root, working at her side on her linoleum countertop, in the gentle breeze of the oscillating fan. Oh, my grandmother could cook. Her pound cake was legendary. She''d wake in the early morning before the heat of the day and prepare fried chicken, buttermilk biscuits, old-fashioned butter beans, creamed corn, okra, and tomatoes. Many of the vegetables were grown in my grandfather''s garden. My grandfather Dede was a patient man. She would call outdoors and make the man take his shirt off so she could wash it. That never made a lick of sense to me. He''d mumble quietly under his breath "Lawd, have mercy," but he would have moved a mountain range for her. The very last time I saw my grandmother was on Mother''s Day in 2000. She had a sore throat, went to the doctor, and was diagnosed with cancer. She was 91 and conceded defeat when she heard that ugly word. When I returned to that simple country kitchen, our tables were turned, and I cooked for her. There''s still hardly a day that goes by that I don''t think of her. I often wish I could be in the kitchen with her, smelling her chicken frying just one more time. My mother, Virginia, known as Jenny, grew up in Columbia County, Georgia. She returned there almost twenty-five years ago and now lives less than a mile from the house where she was raised. When asked where I am from, I generally reply, "My family is from Evans, Georgia." I haven''t lived there since I was three years old, and I''ve lived dozens of places since. However, home is far more complex than a mailing address. My deep roots in the South and family history continually help me define my journey, what I will be, and where I will go. My maternal grandparents, Sam and Louise Baston, bought fifty acres near Evans, Georgia, in 1938. She was the lady and he was the tall, handsome, strapping country boy with dark hair and crystal clear blue eyes. He swept her off her feet, they fell in love, and scandalously, they eloped. (I feel compelled at this point to point out for my grandmother''s honor that their first child was not born shortly thereafter.) Together they made a family, helped start a community, built a church, and most importantly, left a long-lasting legacy of what home really is. I spent much of my childhood with my grandparents. Dede always seemed to be working outdoors. There are photos of me as a toddler, chubby legs covered in dirt from tagging along behind him in the garden. He, my sister, and I would pick berries in the woods and bring them to Meme to make Sweet Biscuits with Stewed Blackberries (page 235) or some form of cobbler. I remember being in the steamy kitchen with my apron-clad grandmother, before central heat and air was installed, listening to her cook, and taking in every last sight and scent. The gentle burbling of Meme''s Chicken and Rice (page 214) in the cast-iron Dutch oven; the sweet, sticky cake batter licked from the spatula; the gentle hum of the electric mixer beating the icing for Dede''s Burnt Caramel Cake (page 253) and the pitched whistle of the pressure cooker emitting the meaty smell of bacon and green beans fresh from the garden are the tastes, smells, and sounds of my childhood. When I was a teenager, I didn''t hang out in the Dairy Queen parking lot with the other kids on Friday nights. I stayed at home in the kitchen with Mama. My parents divorced the summer between my junior and senior year. That same summer, the school I attended closed. I was sixteen, and it was hard. Mama and I leaned on each other, and it was then that our "grown-up" friendship really started as we spent time in the kitchen together. Instead of attending my senior year of high school, I started college. Mama never let on she was worried. She believed in me, and if she had any hesitation about her sheltered, bookish daughter starting college at sixteen, she never said a word. After a great start, I sputtered a bit and got lost. I realized the one constant, the one place I always sought, whether a scared teenager leaving Mama, or in a flat in London, or in Athens, Georgia, at my college commune-of-sorts, or as a lonely university grad in Charleston, South Carolina, the one place that had been my constant home was the kitchen. That realization started me on my way. My first job cooking was on a TV cooking show with Nathalie Dupree. I learned to make Sally Lunn Bread (page 227) and enjoyed the infinite pleasure of feeling crust tearing beneath my bite to reveal the moist, yeasty crumb inside. I attended culinary school at L''Academie de Cuisine in Bethesda and was taught to make earthy, fragrant soups. I tasted delicate, clear consommés that belied the complexity within. I discovered an infinite world of sauces beyond the familiar gravy, and learned about reductions, seasoning, and balance. I remember my first taste of the slick, iron-rich demi-glace and the brittle, bony minerality of court-bouillon. Shortly thereafter I moved to France. I was supposed to be at La Varenne in Burgundy with Anne Willan for three months and was there for nearly three years. At La Varenne I felt like I actually tasted the warm, grassiness of butter for the first time. I explored cheeses I had never known--some heady and thick with animal aroma, others delicate, pure suspensions of fresh, sweet milk. The vegetables from the garden reminded me of home: voluptuous tomatoes bursting with savory flav∨ sweet, tender squash; and musky, honeyed melon fully ripened by the hot summer sun. My kitchen home grew increasingly larger; I felt I''d been given keys to the culinary castle. Learning through the French emphasis on basic, fundamental techniques, I tasted and saw food as I had never seen it before. I also began to realize how important those years of learning by Meme''s and Mama''s sides had been. Returning stateside, I was the TV kitchen director for Bobby Flay, then Martha Stewart. With Epicurious television I ate freshly caught grilled octopus on an Aeolian beach, the fire spitting steam and seawater. I made pungent, eye-watering moutarde au vin in Dijon, and pressed deliciously biting olive oil with a media heiress in Sonoma. During my extended time in Europe, while traveling in the United States and abroad, and while living in New York, I was exposed to brilliant food, simple to complex creations--made in people''s homes, through my work, or prepared in restaurants by some of the world''s most celebrated chefs. Then, on 9/11, I was trapped in Manhattan as the towers burned. People were huddled around cars with doors and windows open at every street corner, listening to the radio. The sound of sirens and the gnawing pull of fear were omnipresent. At one point I could see the towers smoldering and smoking against the cerulean blue sky, and then they were gone. Just gone. In the economic aftermath, I lost my job with Epicurious . Months later, walking down the West Side Highway with tears streaming down my cheeks, the sounds of sirens still permeating the air, I realized I wanted to go home after nearly ten years away from the South. Like many expatriates, I returned home with a better sense of place than I would have ever had if I had never left. In my travels, I had built upon what my grandmother and mother had taught me, a solid repertoire of basic fundamental techniques. My eyes had been wondrously opened to just how brilliant the world of food--and home--could be. I continue my journey, still building my collection of stories with every bite, every word, every scent. I''ve always devoured books and still do. Words are magic to me. What I hope to share with you is a collection of recipes and recollections that you will devour, that you will find magical. I am offering a body of basic recipes that can stand on their own, but they can be transformed to brilliant by a short recipe, presentation tip, or technique--all accomplished without "dumbing down" the basic to make the brilliant work, and without the overuse of expensive or hard-to-find ingredients. I like to think of the Basic recipes as what you might prepare on a weeknight for supper with family, a simple recipe I might teach in a cooking class. The Brilliant versions are more chef inspired, something to prepare for dinner guests on the weekend, something I might prepare for you if you were a guest in my home, the culinary version of the fine Southern tradition of dressing up for company. I believe in letting the goodness of the food shine through--refined Southern cuisine. This is what home means to me--talking for hours with my mother, fresh garden vegetables, pulling the wishbone with my sister just like we did when we were young, and sharing sweet kitchen memories. Around the world and home again. Welcome, once again, to my Southern kitchen. Pull up a chai

Product Details

Virginia Willis
Country of Publication
United States
100 Full-Colour Photos
Short Title
Random House USA Inc
Publication Date
150 Refined Southern Recipes and Ways to Dress Them Up for Company [A Cookbook]