The Taste of Country Cooking By Edna Lewis
In recipes and reminiscences equally scrumptious, Edna Lewis celebrates the uniquely American nation cooking she grew up with some fifty years in the past in a small Virginia Piedmont farming neighborhood that had been settled by freed slaves. With menus for the 4 seasons, she shares the methods her household ready and loved meals, savoring the delights of every particular time of 12 months:
The harvest of fall a advantageous dinner of baked nation ham, roasted newly dug candy potatoes, and heat apple pie after a day of corn-shucking . . . the looking season, with the deliciously “totally different” style of sport fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its wealthy and beneficiant thanksgiving dinner.
The scores of recipes for these marvelous dishes are set down in loving element. We come to grasp the values that fashioned the outstanding girl her love of nature, the pleasure of residing with the seasons, the sense of neighborhood, the passable feeling that arduous work was at all times rewarded by her mom’s good meals. Having made us yearn for all the great meals she describes in her reminiscences of a misplaced time in America, Edna Lewis reveals us exactly the right way to recuperate, in our personal nation or metropolis or suburban kitchens, the style of the recent, good, pure nation cooking that was so glad an element of her girlhood in Freetown, Virginia.