The Taste of Country Cooking (Hardcover)
 
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The Taste of Country Cooking (Hardcover)

Edition 13
Overall Rating Rating 5  |  1 reviews  |  Write a review
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    In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the f......more

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In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year:

• The fresh taste of spring—the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing.

• The feasts of summer—garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna’s mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church’s shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream.

• The harvest of fall—a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously “different” taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner.

• The hearty fare of winter—holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire.

The scores of recipes for these marvelous dishes are set down in loving detail. We come to understan...

Edna Lewis died on February 6, 2006, at the age of eighty-nine. This commemorative edition contains a new preface from her editor, Judith Jones, and a foreword by Alice Waters.

Author:
Lewis, Edna
Genre:
COOKING / General
Audience:
General/trade
Edition:
13
Edition Detail:
Anniversary
Format:
Hardcover
Pages:
268
Language:
English
Publisher:
Alfred a Knopf Inc
Publish Date:
08/01/2006
Copyright Year:
2006
ISBN:
9780307265609
Height:
9.75 in
Wdth:
7.0 in
Thickness:
1.0 in
Unit weight:
1.42 lb
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  • ABSOLUATELY DELIGHTFUL!!!!

    I recommend this book to everyone. It is charming, informative, historical and just plain wonderful. After reading it myself I bought several copies for Christmas gifts. I would give it five stars. Further, can't wait to try some of the recipes. My wonderful Grandmother told me stories like these about growing up in Arkansas during the early part of 1900. It brought back many wonderful memories of her.

    • Would you recommend this to a friend? Yes
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