The Taste of Country Cooking by Edna Lewis

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Notes about this book

Notes about Recipes in this book

  • Lima beans in cream

    • mcvl on May 14, 2020

      Luckily, I've always felt that dried beans are like money in the bank, so when Covid confinement began I was already well stocked. (Rancho Gordo is currently sold out of */everything/*.) I cooked dried lima beans in a broth made from braised lamb shoulder with many Middle Eastern herbs, then, at Edna Lewis's suggestion, ate the beans with cream. Wowsa.

  • Damson preserves

    • Bloominanglophile on October 06, 2013

      This is the exact same recipe as the one in In Pursuit of Flavor, where I have also added a note. Don't overcook the plums--this jam jells quickly. The pits are left in for flavor, but they can be a bit of a nuisance to pick out of the jars!

  • Glazed carrots

    • Bloominanglophile on October 06, 2013

      I gave this 4 stars back in 1995, with the note that my husband would like them without sugar. I would definitely reduce the amount nowadays, as my tastes have changed since then, but I still think they need at least a smidge of sugar (otherwise they are just buttered carrots, not glazed ones in my opinion).

  • New cabbage with scallions

    • Dannausc on January 09, 2021

      Super easy. I liked it, but my wife didn’t care for it.

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Reviews about this book

  • Food52 by Celia Sack

    Edna's recipes and writings about Southern cookery make me want to be a better cook. My favorite of her recipes is the Pan-fried Sweet Potatoes.

    Full review
  • Food52

    Originally published in the 1970s, Lewis’ watershed book on the Southern kitchen captures a seasonally and regionally driven cuisine of generations past...relevant to today’s home cook.

    Full review
  • ISBN 10 0394732154
  • ISBN 13 9780394732152
  • Linked ISBNs
  • Published May 12 1976
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

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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