The Taste of Country Cooking

Celebrated Southern cook Edna Lewis provides not only recipes but reminiscences that have been collected over the years by her family--originally, free slaves who settled on a Virginia farm. With a seasonal bent, Lewis suggests meals framed around events such as An Early Spring Dinner After Sheep-Shearing, Sunday Revival Dinner, Morning-After-Hog-Butchering Breakfast, and A Dinner Celebrating the Last of the Barnyard Fowl. With an easy, conversational style, recipes use fresh, delicious foods grown and raised on the farm. These include Pork-Flavored Green Beans, Pan-Braised Spare Ribs, Brandied Peaches, and Pan-Fried Chicken with Cream Gravy. This is a unique and beautifully illustrated book about American food, history, and life. Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.