May 3, 2018
By: Stephanie Carter, Eater New Orleans
Willa Jean’s Kelly Fields just landed her first cookbook deal, which means the James Beard finalist and chef will finally share the chocolate chip cookie recipe whose dough alone has been called the “most brilliant restaurant dessert.” (It only took the exacting chef about two years, baking the cookies almost every single day, before she felt she had the perfect recipe.)
Written with Food & Wine contributing editor Kate Heddings, the hardcover cookbook will contain more than 125 recipes, including Aunt Jean’s lemon chiffon pie. Fields also plans to write a personal narrative, honing in on her unique approach to Southern baking.
“I’ve been working in restaurant kitchens for over 20 years. Writing a book is a whole new challenge for me — one that I’m really excited for. I have an awesome partner in Kate Heddings, and I’m looking forward to diving into the writing process with her,” Fields told Eater New Orleans. Read more...