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Synopsis
Provides recipes for fruits, vegetables, meat, poulty, fish, seafood, preserves, breads, and desserts
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About the Author
Edna Lewis was born in Freetown, Orange County, Virginia, in a community founded by her grandfather and his friends shortly after their emancipation from slavery. She is the author of The Taste of Country Cooking.
From Publishers Weekly
Here Lewis forages into the past for the beloved foods of her Virginia childhood, cooked indoors with produce grown in the family garden"a pampered piece of soil outside the kitchen window." Good food, the author argues, must be "honestly cooked": made from produce in season that was raised organically, and prepared simply, with one's feet on the ground. Her repertoire includes distinctly Southern dishes, such as cooked greens and catfish stew, as well as many with a rural accent, requiring squirrels, she-crabs or rabbits. The down-home emphasis is occasionally varied by Nigerian and Ethiopian fare. However, Lewis's best recipes stay close to home (Vidalia onion pickles, Brunswick stew, potato cakes, peach cobber with nutmeg sauce). Admittedly fond of heavy cream, lard and other animal fats, she suggests low-fat alternatives for those who aren't. Though some of the author's deliciously old-fashioned assertions"good cooks always put up their own food"are impractical, anyone pining for food that tastes of farm and family will not be left hungry. BOMC Cooking and Crafts Club main selection.
Copyright 1988 Reed Business Information, Inc.
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- PublisherKnopf
- Publication date1988
- ISBN 10 0394542711
- ISBN 13 9780394542713
- BindingHardcover
- Edition number1
- Number of pages323
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