May 7, 2021

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The Taste of Country Cooking

The Taste of Country Cooking
Author : Edna Lewis
Publisher : Knopf
Release Date : 2012-06-27
Category : Cooking
Total pages :304
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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.

The Taste of Country Cooking

The Taste of Country Cooking
Author : Edna Lewis
Publisher : Random House Incorporated
Release Date : 1976
Category : Cooking
Total pages :260
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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.

The Edna Lewis Cookbook

The Edna Lewis Cookbook
Author : Edna Lewis,Evangeline Peterson
Publisher : Unknown
Release Date : 2016-10-01
Category : Cooking
Total pages :200
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Edna Lewis was one of the greatest and most influential chefs in American history. An African-American woman who rose from humble beginnings, she became famous for reviving the almost forgotten world of refined Southern cooking. The Edna Lewis Cookbook was her first book, published in 1972, and contains over 100 recipes, arranged in menu form and organized according to the season of the year.

The Gift of Southern Cooking

The Gift of Southern Cooking
Author : Edna Lewis,Scott Peacock
Publisher : Knopf
Release Date : 2012-06-27
Category : Cooking
Total pages :352
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Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis’s Virginia country cooking and Scott Peacock’s inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own. Together they share their secrets for such Southern basics as pan-fried chicken, creamy grits, and genuine Southern biscuits. Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables, and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Lewis and Peacock include twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table. Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-tasting, genuinely American recipes. The result is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.

In Pursuit of Flavor

In Pursuit of Flavor
Author : Edna Lewis
Publisher : Knopf
Release Date : 2013-03-20
Category : Cooking
Total pages :334
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The classic cookbook from “the first lady of Southern cooking” (NPR), featuring a new foreword by Mashama Bailey, star of Netflix documentary series Chef’s Table. Decades 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. 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. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor. Across 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. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.

The Best of Country Cooking 2013

The Best of Country Cooking 2013
Author : Catherine Cassidy,Taste of Home Books
Publisher : Unknown
Release Date : 2013
Category : Cooking, American
Total pages :192
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Mastering the Art of Southern Cooking

Mastering the Art of Southern Cooking
Author : Nathalie Dupree,Cynthia Graubart
Publisher : Gibbs Smith
Release Date : 2012-11-01
Category : Cooking
Total pages :720
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Through more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today’s healthy lifestyle.

Edna Lewis

Edna Lewis
Author : Sara B. Franklin
Publisher : UNC Press Books
Release Date : 2018-02-14
Category : Cooking
Total pages :272
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Edna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. With such observations as "we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy cream," she commemorated the seasonal richness of southern food. After living many years in New York City, where she became a chef and a political activist, she returned to the South and continued to write. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis's work, food-world stars gather to reveal their own encounters with Edna Lewis. Together they penetrate the mythology around Lewis and illuminate her legacy for a new generation. The essayists are Annemarie Ahearn, Mashama Bailey, Scott Alves Barton, Patricia E. Clark, Nathalie Dupree, John T. Edge, Megan Elias, John T. Hill (who provides iconic photographs of Lewis), Vivian Howard, Lily Kelting, Francis Lam, Jane Lear, Deborah Madison, Kim Severson, Ruth Lewis Smith, Toni Tipton-Martin, Michael W. Twitty, Alice Waters, Kevin West, Susan Rebecca White, Caroline Randall Williams, and Joe Yonan. Editor Sara B. Franklin provides an illuminating introduction to Lewis, and the volume closes graciously with afterwords by Lewis's sister, Ruth Lewis Smith, and niece, Nina Williams-Mbengue.

Dori Sanders' Country Cooking

Dori Sanders' Country Cooking
Author : Dori Sanders
Publisher : Algonquin Books
Release Date : 2003-04-11
Category : Cooking
Total pages :240
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Here is a book as delightful to read as it is to cook from. Dori Sanders' recipes include not only new interpretations of old-time favorites such as Spoon Bread, Chicken and Dumplings, Corn Bread, and Buttermilk Biscuits, but also her "Cooking for Northerners"--original dishes such as Winter Greens Parmesan, Roasted Mild Peppers, Fresh Vegetable Stew--and, of course, great recipes for peaches. A Literary Guild and a Rodale Press Book Club selection.

Taste of Home Farmhouse Favorites

Taste of Home Farmhouse Favorites
Author : Taste of Home
Publisher : Simon and Schuster
Release Date : 2020-10-13
Category : Cooking
Total pages :336
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Set your table with the heartwarming goodness of delicious country classics from the best of Taste of Home. This keepsake collection of comforting recipes comes directly from farmhouse cooks—those who live in (and long for) the country. It’s time to sit back, relax and savor the heartwarming flavors the country has to offer. From hearty breakfasts and all-American barbecues to freshly baked breads and family-reunion desserts, the downhome comfort found at a farmhouse table is simply irresistible. This keepsake collection of comforting recipes comes directly from farmhouse cooks—those who live in (and long for) the country. Relish the specialties enjoyed in their own homes…the foods they set on their tables, rely on for special occasions and turn to when it’s time for an amazing sweet. So, settle in and relish the goodness of buttery biscuits, garden-fresh greats, crispy fried chicken and so much more. With Farmhouse Favorites, the best of country cooking is always at your fingertips.

The Ultimate Encyclopedia of the Corvette

The Ultimate Encyclopedia of the Corvette
Author : Peter Henshaw
Publisher : Chartwell Books
Release Date : 2014-04-06
Category : Transportation
Total pages :448
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A Taste of Heritage

A Taste of Heritage
Author : Joe Randall,Toni Tipton-Martin
Publisher : John Wiley & Sons Incorporated
Release Date : 2002-01-22
Category : Cooking
Total pages :334
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An exciting cookbook discusses the traditions of African-American cooking while providing more than three hundred recipes that transcend typical "soul food," such as Chit'lin Pizza, Grilled Chicken with Backyard Barbecue Sauce, and Old Fashioned Coconut Cake.

Deep Run Roots

Deep Run Roots
Author : Vivian Howard
Publisher : Little, Brown
Release Date : 2016-10-04
Category : Cooking
Total pages :576
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Vivian Howard, star of PBS's A Chef's Life, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories. This new classic of American country cooking proves that the food of Deep Run, North Carolina -- Vivian's home -- is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe. Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food. Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing. Recipes include: Family favorites like Blueberry BBQ Chicken Creamed Collard-Stuffed Potatoes Fried Yams with Five-Spice Maple Bacon Candy Chicken and Rice Country-Style Pork Ribs in Red Curry-Braised Watermelon Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie. You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.

A Taste of Southern Italy

A Taste of Southern Italy
Author : Marlena de Blasi
Publisher : Ballantine Books
Release Date : 2009-03-11
Category : Cooking
Total pages :288
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“It has always been true for me that to know a place, I must first know how it eats and drinks. Everything unravels at the table.” –Marlena de Blasi Marlena de Blasi’s lifelong affair with cooking began at age nine on a beach along the coast of southern Italy, where she met an elderly woman roasting potatoes coated with olive oil, rosemary, and sea salt over an open fire. Now, in A Taste of Southern Italy, de Blasi brings to life the spirit as well as the cuisine of this bountiful region. With de Blasi we travel down remote country goat paths in tiny island villages and along sun-washed avenues of great cities in search of some of the most treasured recipes in the world. This is as much a storybook as it is a cookbook: a gathering of small rhapsodies, impressions, and romantic notions from a land where such delights are plentiful. In our journey through the kitchens of southern Italy we find tantalizing recipes for a host of mouthwatering dishes, including Gnocchi di Castagne con Porcini Trifolati Insalata di Pesce Dove il Mare Non C’é Pane di Altamura Frittelle di Ricotta e Rhum alla Lucana Peperoni Arrostiti Ripieni La Vera Pizza Pomodori alla Brace Pesce Spada sulla Brace alla Pantesca Ricotta Forte Pasta alla Pecoraio La Torta Antica Ericina Un Gelato Barocco With these authentic recipes at your fingertips, you can master the luscious tastes and rustic ambiance of southern Italy. These dishes are sure to become a tradition in your home, and will fill it with tantalizing aromas and love. From the Hardcover edition.

A Taste of Haiti

A Taste of Haiti
Author : Mirta Yurnet-Thomas,Jay H. Moskowitz
Publisher : Hippocrene Books
Release Date : 2003-08
Category : Cooking
Total pages :215
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With African, French, Arabic and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore. From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavour enhancers like Pikliz (picklese, or hot pepper vinegar) and Zepis (ground spices). This cookbook offers over 100 Haitian recipes, including traditional holiday foods and the author's favourite drinks and desserts. Information on Haiti's history, holidays and celebrations, necessary food staples, and cooking methods will guide the home chef on a culinary adventure to this beautiful island. Recipe titles are given in English, Creole, and French.