Taste of Country Cooking

ISBN-10: 0307265609

ISBN-13: 9780307265609

Edition: 30th (Anniversary)

Authors: Edna Lewis

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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 ofwinter-- 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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Book details

List price: $24.95
Edition: 30th
Publisher: Knopf Doubleday Publishing Group
Publication date: 8/1/2006
Binding: Hardcover
Pages: 304
Size: 7.00" wide x 9.75" long x 1.00" tall
Weight: 1.408
Language: English

An Early Spring Dinner After Sheep-Shearing
A Spring Breakfast When the Shad Were Running
A Late Spring Lunch After Wild-Mushroom Picking
A Late Spring Dinner with Spring-Hatched Chicken
A Hearty Midday Dinner
A Creamed Ham and Sweet Potato Breakfast
An Early Summer Lunch of the Season's Delicacies
An Early Summer Dinner of Veal, Scallions, and the First Berries
A Prepared-Ahead Summer Dinner
Midsummer Sunday Breakfast
A Busy-Day Summer Dinner
Putting Up Fruits and Vegetables, Pickles, and Wine
Wheat-Harvesting Midday Dinner
Making Ice Cream on a Summer Afternoon
Sunday Revival Dinner
A Cool-Evening Supper
The Night for a Boiled Virginia Ham Dinner
Breakfast Before Leaving for Race Day
Race Day Picnic
Making Wine, Persimmon Beer, and a Fall Preserve
Emancipation Day Dinner
Fall Breakfast Before a Day of Hunting
Hunting Season Dinner
Morning-After-Hog-Butchering Breakfast
Preparations for Christmas
Christmas Eve Supper
Christmas Breakfast
Christmas Dinner
A Snowy Winter Breakfast
A Dinner Celebrating the Last of the Barnyard Fowl
A Dinner from the Leg of Beef
A Bean Supper
A Dinner of Chicken and Dumplings and Warm Gingerbread
Appendix & Index
A Note on Baking Powder
A Note on Herbs to Grow on the Windowsill
Index follows page
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