Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor.Īcross six charmingly illustrated chapters-From the Gardens and Orchards From the Farmyard From the Lakes, Steams, and Oceans For the Cupboard From the Bread Oven and Griddle and The Taste of Old-fashioned Desserts-encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. The classic cookbook from "the first lady of Southern cooking" (NPR), featuring a new foreword by the James Beard Award-winning chefMashama Baileyĭecades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine. Password * Toon Hide Forgot your password?
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