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The Taste of Country Cooking

The Taste of Country Cooking

5.0 1
by Edna Lewis, Scott Peacock

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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 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.

Editorial Reviews

When we lost Edna Lewis in February 2006, we lost not just a culinary icon but a national treasure and one of the foremost disseminators of regional culture. The granddaughter of a freed slave, Lewis left her home in rural Virginia to pursue a groundbreaking career in food, becoming one of the first black chefs in America and penning numerous bestsellers. The Taste of Country Cooking remains her grand opus, filled with recipes for traditional southern dishes, reminiscences of Lewis's childhood, and essays that capture the seasonal rhythms of field and farm. Boasting an admiring foreword by Chez Panisse founder Alice Waters, this commemorative edition revives the beloved 1976 classic for a new generation of home cooks. We think it's an essential addition to any kitchen bookshelf and a worthy reminder of Lewis's enduring legacy.

Product Details

Knopf Publishing Group
Publication date:
Product dimensions:
6.04(w) x 8.34(h) x 0.89(d)

Read an Excerpt

Compote of Stewed BlackberriesEveryone seems to have forgotten how delicious blackberries wereif they ever knew. We picked them mainly for canning, for making wine and jelly to use in the winter, but how we did enjoy them too during the summer season in blackberry pie, rolypoly, or with cream and sugar, as well as stewed and served warm. Blackberries are still gathered from the wild and they are the one frozen fruit that still tastes good. Put up in Marion, Oregon, they can be purchased in the A & P frozen, and they are just as delicious when stewed for 10 minutes with a little water and sugar to taste. Serve warm with cookies or cold with warm, plain cake. 1 cup sugar 1 cup well water or bottled water 1 pint blackberries Serves 4 to 5 Set the sugar and water to boil briskly for 10 to 12 minutes. Pick over the berries, wash them off, and drain on a clean towel. Then add them to the boiled syrup. Bring this to a near boil and stew gently for 10 minutes. Turn the heat off and leave in a warm spot if they are to be served warm.Busy-Day Cake or Sweet BreadBusy-day cake was never iced, it was always cut into squares and served warm, often with fruit or berries left over from canning. The delicious flavor of fresh-cooked fruit with the plain cake was just to our taste and it was also refreshing with newly churned, chilled buttermilk or cold morning's milk. 8 tablespoons (1 stick) butter at room temperature 1 1/3 cups granulated sugar 3 medium to large eggs 2 cups sifted flour 1/2 cup sweet milk, at room temperature 1/4 teaspoon salt 2 teaspoons vanilla 4 teaspoons Royal Baking Powder 1 light grating of nutmeg (about 25 grains) 1 10 x 10 x 2-inch cake pan Serves 4 to 5 Blend the butter and sugar by hand until it is light and fluffy. Then, one by one, add the eggs, beating the batter with a wooden spoon after each egg. Add in 1/2 cup of flour and one part of the milk, alternating the milk in three parts and the flour in four parts, and ending with the flour. Add salt, vanilla, baking powder, and nutmeg, and mix well. Stir well after each addition, but always stir only once after you have added the milk then quickly add more flour so as to keep the batter from separating.Butter and flour the bottom of the cake pan and spoon the batter into it. Bake in a preheated 375° oven for 40 minutes. Cut into squares and serve warm.

Meet the Author

Edna Lewis died on February 6, 2006, at the age of eighty-nine. This commemorative edition contains a new preface from her editor, Judith Jones, and a foreword by Alice Waters.

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Taste of Country Cooking 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago