The taste of country cooking
Book • 1976
In this seminal work, Edna Lewis chronicles life in Freetown, Virginia, detailing a year in the life of her community through seasonal recipes and stories.
The book is organized into menus for the four seasons, highlighting dishes such as wild mushroom sauce, pan-fried chicken, baked country ham, and fresh blackberry cobbler.
Lewis emphasizes the importance of using natural ingredients, embracing the seasons, and cultivating community.
The book includes personal anecdotes and historical context, making it a rich culinary and cultural experience.
With a preface by Judith Jones and a foreword by Alice Waters, it is hailed as one of the most important cookbooks of the 20th century.
The book is organized into menus for the four seasons, highlighting dishes such as wild mushroom sauce, pan-fried chicken, baked country ham, and fresh blackberry cobbler.
Lewis emphasizes the importance of using natural ingredients, embracing the seasons, and cultivating community.
The book includes personal anecdotes and historical context, making it a rich culinary and cultural experience.
With a preface by Judith Jones and a foreword by Alice Waters, it is hailed as one of the most important cookbooks of the 20th century.
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Mentioned by Deb Freeman as a seminal work in food circles, highlighting Southern cooking traditions.
Southern Cooking Icon Edna Lewis Gets Her Due
