The Taste of Country Cooking: The 30th Anniversary Edition of a Great Southern C

Description: The Taste of Country Cooking by Edna Lewis The recipes and reminiscences of the American country cooking Lewis grew up with some 50 years ago. A richly evocative memoir of a lost time and a practical guide to recovering its joys in your own kitchen. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description 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 understand the values that formed the remarkable woman—her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother's good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia. Flap The recipes and reminiscences of the American country cooking Lewis grew up with some 50 years ago. A richly evocative memoir of a lost time and a practical guide to recovering its joys in your own kitchen. Author Biography 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. Long Description 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 ofwinter-- 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 understand the values that formed the remarkable woman-- her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother s good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia. Review Quote "[A] masterpiece of Southern cuisine . . . widely hailed as one of the most important cookbooks of the 20th century." -- Saveur "[An] indispensable classic of a cookbook. . . . Thanks to this book, a new generation was introduced to the glories of an American tradition . . . of simplicity and purity and sheer deliciousness that is only possible when food tastes like what it is, from a particular place, at a particular point in time." --Alice Waters (from the Foreword) "Known as the Grande Dame of Southern Cooking, Lewis is responsible for shining a light on Southern cooking as the basis for American cuisine." -- Food & Wine "[A] seminal cookbook." -- San Francisco Chronicle "[A] classic. . . . Revered for the way it shows the simple beauty of food honestly made in the rhythm of the seasons--the now common but at the time nearly forgotten ethos of eating farm-to-table--and for the way it gave a view of Southern food that was refined and nuanced, going beyond grease, greens and grits." --Francis Lam, The New York Times Magazine "Edna Lewis brought a conviction and honesty to her food that few have touched." -- The Splendid Table "One of the most influential figures in modern Southern cooking. . . . [ A Taste of Country Cooking ] is celebrated for its focus on the simplicity of Southern food and emphasis of farm-to-table eating." --Kiera Wright-Ruiz, The New York Times "The empress of Southern cooking." --Helen Rosner, The New Yorker Excerpt from Book Rhubarb Pie PASTRY 1 1/2 cups plus 2 teaspoons sifted flour 1 scant teaspoon salt 1/4 cup chilled lard 1/4 cup cold water Makes 1 8 or 9-inch pie (depending on shallowness of pie plate) FILLING 2/3 cup sugar 1/4 teaspoon fresh-grated nutmeg 2 teaspoons cornstarch 4 cups (about 1 1/2 -2 pounds) fresh rhubarb, cut into 1/2-inch pieces 1 8 or 9-inch pie plate Put 1 1/2 cups sifted flour and the salt into a 2-quart bowl, add the chilled lard, and mix well with a pastry blender or with fingertips. This blend will not be as dry as a butter-mixed pastry. When well blended add all of the water and mix until the water is all absorbed. This will make the dough a bit sticky. Sprinkle over lightly with 2 teaspoons of flour and roll into a ball. Leave to rest in a cool place for about 15 minutes. Separate the dough into two unequal pieces. Roll out the larger piece and place it into a 9-inch pie pan. Roll out the smaller piece and cut it into 3/4-inch strips to form a latticework top crust. Place the strips upon a sheet of wax paper and place it, along with the pastry-lined pie plate, into the refrigerator until needed. When ready to prepare the filling, remove pastry from refrigerator. Mix together well the sugar, nutmeg, and cornstarch. Sprinkle 3 tablespoons of the sugar mixture over bottom of pastry. Mix the rest into the rhubarb and fill the crust. Place on strips in lattice fashion. Moisten rim of bottom crust to help lattice strips adhere to rim of bottom pastry. Place the pie into a preheated 450 Details ISBN0307265609 Author Edna Lewis Short Title TASTE OF COUNTRY COOKING Pages 268 Publisher Alfred A. Knopf Language English ISBN-10 0307265609 ISBN-13 9780307265609 Media Book Format Hardcover DEWEY 641.597 Illustrations Yes Year 2006 Publication Date 2006-08-31 Residence Atlanta, GA, US Death 2006 Edition 30th Imprint Knopf Subtitle The 30th Anniversary Edition of a Great Southern Classic Cookbook DOI 10.1604/9780307265609 Audience General/Trade UK Release Date 2006-08-01 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:157742688;

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