Fresh Fig Compote: Recipe from Field Peas to Foie Gras: Southern Recipes with a French Accent

Layout 1Chef Jennifer Booker heashot


Fresh figs – another great thing about late summer!   Enjoy this seasonal treat on top of just about anything with Chef Jennifer’s Fresh Fig Compote. Jennifer Hill Booker is a classically trained chef, cooking teacher and soon to be published cookbook author!  Come out and see her cooking demonstration on the Springer Mountain Farms Cooking Stage at the Decatur Book Festival or join us at our East Cobb store on September 10 for her cookbook release party!  Both events are free, and we’ll have plenty of copies of her NEW book on hand.


Fresh Fig Compote

fresh fig

Yield: 2 cups

1 pound fresh figs, cut into quarters

3 tablespoons dark brown sugar

3 tablespoons local honey

1 tablespoon fresh lemon juice

½ cup water

1 pinch of sea salt


  1. Combine figs, brown sugar, honey, lemon juice, water and salt in a heavy bottomed stainless steel sauce pan.
  2. Cook over medium heat for about 10 minutes, stirring frequently, until compote begins to bubble.
  3. The compote is done when the syrup has thickened, is amber in color, and the figs are glossy.
  4. Perfect with biscuits, buttered toast, and fresh cream cheese.
  5. Store remaining Fresh Fig Compote in a refrigerated in an air-tight container.


Copyright 2014 Pelican Publishing, “Field Peas to Foie Gras: Southern Recipes with a French Accent” by Jennifer Hill Booker. Recipe used with author’s permission

Chef Jennifer Hill Booker to Appear @AJC Decatur Book Festival

The AJC Decatur Book Festival, August 29-31, 2014


Festival Appearance

Field Peas to Foie Gras (author) Saturday, August 30th @330pm

on the Springer Mountain Farms Kitchen Stage



Southern Recipes with a French Accent

By Jennifer Hill Booker

Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm.

For both the novice and experienced cook, Booker has the perfect recipe to satisfy your nostalgic taste buds. With chapters devoted to everything from breakfast foods to vegetables to pork dishes, Booker presents a fresh and versatile perspective on contemporary Southern food. From comforting Cracklin’ Bread and flaky Buttermilk Biscuits to elegant Winter Pumpkin Soup and innovative Fig Stuffed Chicken Livers, Chef Jennifer Hill Booker will introduce you to an array of recipes that use French techniques to elevate familiar flavors.

In addition to recipes, Booker shares personal stories and photos of her family—raising chickens, butchering hogs, and tending the garden. The easy-to-follow recipes, food-pairing suggestions, and delectable photographs make this a must-have cookbook for any kitchen.


About the Author

Jennifer Hill Booker is the executive chef and owner

of Your Resident Gourmet, LLC, a personal chef and

catering company. Booker earned a bachelor of arts

degree from the University of Tulsa, an associate

degree from Oklahoma State University, and a

certificate from Le Cordon Bleu-Paris. A former

culinary instructor and a culinary arts program

director, she is well qualified to write about proper

cooking techniques, flavor combinations, and food

pairings. Booker lives in Lilburn, Georgia.


About the Photographer

Deborah Whitlaw Llewellyn is a commercial photographer who has been shooting interiors and food for more than twenty years. She enjoys the challenging aspects of her craft—the technical functions of a camera, the importance of lighting, and attention to detail. Her profession allows her to travel, meet various types of people, and try delicious food. Llewellyn lives with her husband in Atlanta, Georgia.



                Southern Recipes with a French Accent

By Jennifer Booker

Photography by Deborah Whitlaw Llewellyn

COOKING / Regional & Ethnic / American / Southern States

COOKING / Regional & Ethnic / French

COOKING / Regional & Ethnic / Soul Food

192 pp. 8x 9 1/4

50 color photos Index

ISBN: 9781455619726 $26.95

E-book ISBN: 9781455619733 $26.95