The Edna Lewis Cookbook by Edna Lewis

  • Cold poached lobster with special sauce (page 9)

    from The Edna Lewis Cookbook The Edna Lewis Cookbook by Edna Lewis and Evangeline Peterson

    • Categories: Sauces for fish; Appetizers / starters
    • Ingredients: live lobsters; vermouth; carrots; parsley; thyme; catsup; dry sherry; Tabasco sauce; chives
    • Accompaniments: Sautéed potato balls
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Notes about Recipes in this book

  • Gazpacho

    • LittleTex on September 24, 2020

      This is an excellent gazpacho with a nice balance of acidity and a savory note from soy sauce. I browned the red onion (I have a hard time with raw onion) and added homemade garlic croutons and some shredded chicken for protein.

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  • ISBN 10 088001010X
  • ISBN 13 9780880010108
  • Published Nov 01 1983
  • Format Hardcover
  • Page Count 198
  • Language English
  • Countries United States
  • Publisher Ecco
  • Imprint Ecco Press

Publishers Text

Edna Lewis was one of the greatest and most influential chefs in American History. An African American woman who rose from humble beginnings, she became famous for reviving the almost forgotten world of refined Southern cooking. The Edna Lewis Cookbook was her first book, published in 1972, and contains over 100 recipes, arranged in menu form and organized according to the season of the year.

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