From the "Julia Child of Southern Cuisine"recently feted on Top Chefa seasonal cookbook of Southern classics. Through almost 200 delicious recipes, plus notes and special boxes on important ingredients (from black-eyed peas and Virginia hams to Peking ducks and oysters), and personally developed cooking techniques, Lewisone of the pioneers of Southern cooking and author of The Taste of Country Cookingshows home cooks how to get the best flavor from the foods they cook. Following the seasons, and drawing on her childhood in Freetown, Virginiaa farming community founded by her grandfather after emancipationLewis recreates some of the simple good dishes she grew up on. Every recipefrom Oyster Stew with Salsify to Damson Plum Pieis illuminated with her remarkable cooking insights, and the whole bookwith its charming illustrationsis flavored with the kind of personal warmth that makes it a joy to cook with Edna Lewis at your side.
Edna Lewis is the recipient of numerous awards, including the Grande Dame of Les Dames dEscoffier International and the inaugural James Beard Living Legend Award. She is the author of The Taste of Country Cooking, In Pursuit of Flavor, and The Gift of Southern Cooking (with Scott Peacock). Lewis died in 2006.
"A distillation of Southern cooking at its best." Jonathan Gold, LA Weekly
"A rare gift. . . . More than any other cook I know, [Lewis] has the finest sense of how to use herbs and flavors to bring out the best in every dish." Marion Cunningham