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The Edna Lewis Cookbook

Author: Edna Lewis
Publisher:
ISBN: 9781604191066
Size: 24.28 MB
Format: PDF
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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 Taste Of Country Cooking

Author: Edna Lewis
Publisher: Knopf
ISBN: 0307761827
Size: 31.46 MB
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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.

Edna Lewis

Author: Sara B. Franklin
Publisher: UNC Press Books
ISBN: 1469638568
Size: 61.72 MB
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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.

In Pursuit Of Flavor

Author: Edna Lewis
Publisher: Knopf
ISBN: 0385350821
Size: 66.21 MB
Format: PDF, Kindle
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From the “Julia Child of Southern Cuisine”—recently feted on Top Chef—a 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, Lewis—one of the pioneers of Southern cooking and author of The Taste of Country Cooking—shows home cooks how to get the best flavor from the foods they cook. Following the seasons, and drawing on her childhood in Freetown, Virginia—a farming community founded by her grandfather after emancipation—Lewis recreates some of the simple good dishes she grew up on. Every recipe—from Oyster Stew with Salsify to Damson Plum Pie—is illuminated with her remarkable cooking insights, and the whole book—with its charming illustrations—is flavored with the kind of personal warmth that makes it a joy to cook with Edna Lewis at your side.

Bring Me Some Apples And I Ll Make You A Pie

Author: Robbin Gourley
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618158362
Size: 44.22 MB
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From the whippoorwill's call on the first day of spring through the first snowfall, Edna Lewis and members of her family gather fruits, berries, and vegetables from the fields, garden, and orchard on their Virginia farm and turn them into wonderful meals, a wonderful beginning for a woman who would become an award-winning African-American chef.

The Whole Beast Nose To Tail Eating

Author: Fergus Henderson
Publisher: Harper Collins
ISBN: 0062013203
Size: 79.21 MB
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The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

The Gift Of Southern Cooking

Author: Edna Lewis
Publisher: Knopf
ISBN: 0307962717
Size: 11.88 MB
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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. Every page of this beguiling book bears the unmistakable mark of being written by real hands-on cooks. Scott Peacock has the gift for translating the love and respect they share for good home cooking with such care and precision that you know, even if you’ve never tried them before, that the Skillet Cornbread will turn out perfect, the Crab Cakes will be “Honestly Good,” and the four-tiered Lane Cake something spectacular. Together they share their secrets for such Southern basics as pan-fried chicken (soak in brine first, then buttermilk, before frying in good pork fat), creamy grits (cook slowly in milk), and genuine Southern biscuits, which depend on using soft flour, homemade baking powder, and fine, fresh lard (and on not twisting the biscuit cutter when you stamp out the dough). Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables (the She-Crab and Turtle soups taste so rich they can be served in small portions in demitasse cups), 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. Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure- tasting, genuinely American recipes. Above all, the Southern table stands for hospitality, and the authors demonstrate that the way everything is put together--with the condiments and relishes and preserves and wealth of vegetables all spread out on the table--is what makes the meal uniquely Southern. Every occasion is celebrated, and at the back of the book there are 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. Here, then, is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.

The Potlikker Papers

Author: John T. Edge
Publisher: Penguin
ISBN: 0698195876
Size: 36.75 MB
Format: PDF
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“The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.

Savoring The South

Author: Angela Mulloy
Publisher:
ISBN: 9781634433259
Size: 64.88 MB
Format: PDF
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Edna Lewis, known throughout the country as the Grande Dame of Southern cooking, often served as guest chef at Mulloy's restaurant where she and Mulloy soon became friends. For more than 10 years, Miss Lewis shared her recipes, techniques, experiences and recollections with Mulloy who compiled them and presents them here. Organized by season, complete menus savor the delights of both significant holidays and more spontaneous occasions--and each includes sumptuous recipes connected to the land and its seasonal bounty. Some are simple dishes of Lewis' childhood, some are those served in Mulloy's restaurant, and some are those Lewis developed throughout her lifetime that made her food so popular. Sprinkled throughout are hints and insights by Lewis to help the home cook prepare the fresh, natural dishes that have been an integral part of the South. Featuring award-winning writing, stunning color photography, and more than 140 mouth-watering recipes, Savoring the South is a must for anyone who loves fine Southern cuisine.

The Tenth Muse

Author: Judith Jones
Publisher: Anchor
ISBN: 9780307498250
Size: 24.39 MB
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From the legendary editor who helped shape modern cookbook publishing-one of the food world's most admired figures-comes this evocative and inspiring memoir. Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Here also are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. The Tenth Muse is an absolutely charming memoir by a woman who was present at the creation of the American food revolution and played a pivotal role in shaping it. From the Trade Paperback edition.