About Jacquelyn D. Kirkland

As a child, Jacquelyn D. Kirkland loved reading recipes. Her family had several recipes that had been passed down through the generations, and she memorized every one of them. As she grew up, her desire to explore exciting new cuisines intensified. As a result, Jacquelyn D. Kirkland developed a fascination with French and Cajun recipes.

One of her favorite Cajun recipes to prepare is gumbo, which relies on a sauce base known as red roux. In order to master the gumbo recipe, she first had to master red roux. This was no easy task, but Jacquelyn D. Kirkland was up for the challenge. What fascinated her most about red roux was its complexity. It took hours of experimentation to get the flavor just right. Before long, she was able to make red roux successfully, which in turn led to her mastering the gumbo recipe. She now makes gumbo regularly, and still cites it as one of her favorite Cajun dishes.

Eventually, Jacquelyn D. Kirkland's love of Cajun cooking led her to traditional French recipes. Inspired by the work of noted French Chef Julia Child, she now makes cr?me brule, a dessert that requires careful work with burnt sugar, and coq au vin, which is a French chicken stew made with wine, brandy, onions and mushrooms.

Although Jacquelyn D. Kirkland first discovered cooking decades ago, she continues to be both awed and inspired when mastering a new recipe. When it comes to great cooking, she believes in following a recipe with preparation, anticipation, patience, honesty, and integrity.