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Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company [A Cookbook]
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 Française . 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.
In 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 entrée 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 .
Throughout 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 unforgettable food—interwoven with vignettes from her years living in and visiting France, drawing you in with vibrant accounts of cooking and eating at La Varenne in Burgundy.
Whether you choose the Basic or the Brilliant approach, this bounty of Southern flavors dressed up with time-honored French techniques delivers meals that will keep you and your kin coming back for more.
In 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 entrée 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 .
Throughout 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 unforgettable food—interwoven with vignettes from her years living in and visiting France, drawing you in with vibrant accounts of cooking and eating at La Varenne in Burgundy.
Whether you choose the Basic or the Brilliant approach, this bounty of Southern flavors dressed up with time-honored French techniques delivers meals that will keep you and your kin coming back for more.
288 pages, Hardcover
First published January 1, 2011
11 people are currently reading
84 people want to read
About the author
Virginia Willis
25 books16 followersVirginia Willis is a James Beard award-winning cookbook author, television personality, content creator, motivational speaker, and social media influencer.
Georgia born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, Morgan Freeman, and Julie Chrisley with her cooking.
She is a chef instructor for the streaming service Food Network Kitchen as well as a James Beard award-winning cookbook author. Her books include Secrets of the Southern Table, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits.
Beginning in 2019 Virginia lost 65 pounds and has kept if off for over two years. In 2022, her health journey has been documented in Eating Well magazine, as a cover story for Woman’s World, and in the August issue of All Recipes magazine.
Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, “If a French-trained Southern chef can do it, you can, too!”
She is the former TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay.
Virginia has also been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her good and good for you recipes and traveling exploits at www.virginiawillis.com.
Georgia born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, Morgan Freeman, and Julie Chrisley with her cooking.
She is a chef instructor for the streaming service Food Network Kitchen as well as a James Beard award-winning cookbook author. Her books include Secrets of the Southern Table, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits.
Beginning in 2019 Virginia lost 65 pounds and has kept if off for over two years. In 2022, her health journey has been documented in Eating Well magazine, as a cover story for Woman’s World, and in the August issue of All Recipes magazine.
Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, “If a French-trained Southern chef can do it, you can, too!”
She is the former TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay.
Virginia has also been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her good and good for you recipes and traveling exploits at www.virginiawillis.com.
Ratings & Reviews
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Displaying 1 - 12 of 12 reviews
October 9, 2020
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
Virginia Willis is amazing at putting that finishing polish on down-home Southern specialties that will fill your home with automatic hospitality.
Bobby Flay
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 [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 [New Southern Cooking]
Dorie Greenspan
Virginia Willis is amazing at putting that finishing polish on down-home Southern specialties that will fill your home with automatic hospitality.
Bobby Flay
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 [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 [New Southern Cooking]
June 19, 2017
some great instruction, ideas and photographs.
December 21, 2011
Fans of Virginia Willis (Bon Appetit, Y'all) love her creative but accessible methods of blending recipes and techniques from the American South with traditional French cuisine to create culinary marriages made in heaven. Willis's version of Grandma's Chicken (poulet au grandmère), in which chicken, potatoes and mushrooms simmer together in a bath of broth, butter and herbs until the smell from the pot has the chef weeping in ecstasy, came out beautifully when tested. Willis adds a fast, helpful tip on making the sauce en beurre for a beautiful shine that's sure to make a grand impression with guests--and with a comforting flavor that may likely leave an even more brilliant impression than its classy appearance.
With the practicality of Julia Child and the warmth of Paula Deen, Willis brings a taste of France to your kitchen and proves that nothing says Southern like Virginia.
***This review originally appeared in Shelf Awareness Readers Edition. Sign up for this free and awesome newsletter at http://www.shelf-awareness.com for the latest news and reviews! This review refers to an ARC provided by Shelf Awareness.***
With the practicality of Julia Child and the warmth of Paula Deen, Willis brings a taste of France to your kitchen and proves that nothing says Southern like Virginia.
***This review originally appeared in Shelf Awareness Readers Edition. Sign up for this free and awesome newsletter at http://www.shelf-awareness.com for the latest news and reviews! This review refers to an ARC provided by Shelf Awareness.***
October 16, 2011
This is an excellent reference and practical cookbook to have around the kitchen. Every recipe is mouthwatering good! Virginia provides Brilliant thoughts for each recipe whether it be a short cut or a presentation tip. The photos are gorgeous.
I highly recommend this gorgeous and absolutely brilliant cookbook!
I highly recommend this gorgeous and absolutely brilliant cookbook!
May 30, 2012
Yes, I admit it. I read cookbooks like novels. Virginia Wells' entries at the beginning of each recipe are delightful and chatty. It is as if your wonderful, funny, very southern aunt showed up in your kitchen and started gabbing away while she cooked. Come to think if it, I really wish that would happen at some point...
October 23, 2011
Another great cookbook from Virginia Willis. This book totally had me wanted to just take up residence in my kitchen. 2 recipes that I definitely want to try are The Shrimp Rillets & the Parmesan Potatoes (yum-my). I just may have to break down and buy this one.
December 12, 2011
I GUESS I am not as Southern as I thought I was when I got out Virginia Willis' first book. But the instructions are very easy and naturally, the picture are lovely. I'd stick to her other book...altho she does offer a great Quick Puff Pastry recipe.
April 2, 2015
she does a great job of making everything approachable. I love that she had professional training along with hereditary training and regional training. She is a great resource.
September 1, 2016
Not exactly basic cooking, not impressed with the recipes. Alot of the recipes I don't even want to try to make, not family friendly.
March 25, 2013
I loved this book! Especially her trick for hard-boiled eggs. I eat a lot of eggs and it's going to be life changing! No more green yolks for me:)
May 31, 2014
I love this cookbook. I got it as a birthday gift from my mom. The recipes are very easy to follow and everything I've ever made out of here turns out delicious!
January 1, 2018
A great pairing of French technique and Southern Food ways. Recommended.
Displaying 1 - 12 of 12 reviews