In Pursuit of Flavor by Edna Lewis

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  • Damson plum preserves

    • Bloominanglophile on September 15, 2013

      When I lived in England, I was lucky enough to have a Damson plum tree in our yard. The year it gave us a good-sized crop, I made jam using this recipe. Be careful not to overcook the jam--all the pectin in the plums results in a quickly setting jam. I also left the pits in, just as Edna Lewis recommends, even though they could be slightly annoying to pick out of the jars. I wonder if anyone who makes jam can conform the pits add noticeable flavor if left in the jar. Anyone?!?

  • Fresh peach cobbler

    • Bloominanglophile on September 15, 2013

      My husband really liked this, and I gave it 4 stars (1995). My cobbler took only about 20 minutes versus the 35 minutes after the heat is lowered to 425F. Do put an old sheet pan underneath to catch drips from the bubbling cobbler.

  • Nutmeg sauce

    • Bloominanglophile on September 15, 2013

      My notes from 1995 say "Interesting, good". Will have to revisit this out of curiosity! I made this to accompany the Fresh Peach Cobbler from this cookbook.

  • Rib pork chops with Madeira wine

    • Kduncan on March 23, 2021

      This was a pretty simple recipe that came out well, subbed in sauternes style sweet wine for the madeira, as I didn't want to open a new bottle.

  • Catfish stew

    • katiesue28 on August 20, 2020

      This wasn't a winner for me. Surprisingly a bit bland until I added a lot of additional salt. I'd recommend upping the bacon and garlic quantities.

  • Salad of whole tomatoes garnished with green beans and scallions

    • katiesue28 on August 07, 2020

      Delicious. I slice the tomatoes as it was a bit easier to share and a pretty presentation.

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  • ISBN 10 0525655514
  • ISBN 13 9780525655510
  • Published Mar 26 2019
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

The classic cookbook from “the first lady of Southern cooking” (NPR), featuring a new foreword by Mashama Bailey, star of Netflix documentary series Chef’s Table.

Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine.
 
In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor.
 
Across six charmingly illustrated chapters—From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts—encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.


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