The Taste of Country Cooking: 30th Anniversary Edition 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 0307265609
  • ISBN 13 9780307265609
  • Published Aug 01 2006
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Knopf
  • Imprint Alfred A. Knopf

Publishers Text

With a new foreword by Alice Waters and a preface by Judith Jones.

In 2003 Edna Lewis was inducted into the KitchenAid Cookbook Hall of Fame for her lifetime of achievements in the culinary industry.

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 every season, she shares the ways her family prepared and enjoyed food, and, having made us yearn for all the good meals she describes, she shows us precisely how to reproduce them today in our own kitchens.

She most recently lived in Atlanta, Georgia until her death at age 89 on February 13, 2006.

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