The taste of country cooking

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Description
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.
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ISBN:
9780307265609
9780394483115
9780394732152
9780307761828
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Grouped Work ID 7a90a4d8-80d5-1bea-c130-f46641dbd02b
Grouping Title taste of country cooking
Grouping Author lewis edna
Grouping Category book
Last Grouping Update 2019-10-22 22:53:45PM
Last Indexed 2019-10-22 23:53:15PM

Solr Details

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author Edna Lewis
author_display Lewis, Edna
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Madison
Madison Kids
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collection_catalog Non-Fiction
detailed_location_catalog Bellevue - Adult Non-Fiction
Madison - Adult Non-Fiction
Main Library - Adult Non-Fiction
display_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.

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publishDate 1976
2006
2012
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:CARL0000478714 Book Books Thirtieth anniversary edition. English Alfred A. Knopf, 2006. xxi, 268 pages : illustrations ; 24 cm.
ils:CARL0000008619 Book Books English Knopf, 1976. xv, 260, viii p. : ill. ; 22 cm.
overdrive:63553a5e-be32-48c9-a964-eb7306225506 eBook eBook English Knopf Doubleday Publishing Group 2012
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subject_facet Cooking -- Virginia
Cooking, American
Freetown (Va.) -- History
Freetown, Va. -- History
title_display The taste of country cooking
title_full The Taste of Country Cooking
The taste of country cooking / Edna Lewis
title_short The taste of country cooking
title_sub
topic_facet Cooking
Cooking & Food
Cooking, American
History
Nonfiction