The commemorative 30th-anniversary edition of The Taste of Country Cooking, a great American classic on Southern food, includes an Introduction from editor Judith Jones about how the book came to be.
In this seminal work, Edna Lewis shows us precisely how to recover, in our own Country or city or suburban kitchens, the Taste of the fresh, good, and distinctly American Cooking that she grew up with..
Dishes are organized into more than 30 seasonal menus, such as A Late Spring Lunch After Wild-Mushroom Picking, A Midsummer Sunday Breakfast, A Christmas Eve Supper, and an Emancipation Day Dinner.
Here are recipes for Corn Pone and Crispy Biscuits, Sweet Potato Casserole and Hot Buttered Beets, Pan-Braised Spareribs, Chicken with Dumplings, Rhubarb Pie, and Brandied Peaches.
From the fresh Taste of spring--the first wild mushrooms and field greens--to the feasts of summer--garden-ripe vegetables and fresh blackberry cobbler--and from the harvest of fall--baked Country ham and roasted newly dug sweet potatoes--to the hearty fare of winter--stews, soups, and baked beans--Lewis sets down these marvelous dishes in loving detail.
With menus for the four seasons, Miss Lewis (as she was almost universally known) shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year.
With a preface by Judith Jones and foreword by Alice Waters.
She shows us how to recreate these timeless dishes in our own kitchens--using natural ingredients, embracing the seasons, and cultivating community.
In this classic Southern cookbook, the first lady of Southern Cooking (NPR) shares the seasonal recipes from a childhood spent in a small farming community settled by freed slaves.
The commemorative 30th-anniversary edition of The Taste of Country Cooking, a great American classic on Southern food, includes an Introduction from editor Judith Jones about how the book came to be
