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In Pursuit Of Flavor de Edna Lewis
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In Pursuit Of Flavor (edició 1988)

de Edna Lewis (Autor)

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1725139,237 (4.38)1
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 Sauteed 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.… (més)
Membre:mkaneassoc1
Títol:In Pursuit Of Flavor
Autors:Edna Lewis (Autor)
Informació:Knopf (1988), Edition: 1st, 323 pages
Col·leccions:La teva biblioteca
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In Pursuit of Flavor de Edna Lewis

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It's a cookbook. I don't cook :P I picked out this book to read because I heard someone say this book is his comfort book. The author talks about her childhood in Freetown, Virginia (probably in the early 20th century) and how her family raised animals, hunt game, fished, grew vegetables, picked fruit, made preserves....All livestock, game, crops, fruits and vegetables were organic then. And the author repeatedly says the organic ones have better flavor. So it does make you feel good in a sense of bringing you back to a simpler time, where the connection between labor and enjoyment of good food is simple, and when food just have good flavor.

The recipes in the book were mostly food that her family or people in her community would have cooked, so the style is distinctly Southern U.S. country. As someone who grew up outside the U.S., I actually know next to nothing about Southern dishes, so everything was fascinating. Three dishes particularly struck me as novel: 1) They saute bananas! With lemon juice! 2) They poach pears in sugary water as dessert! 3) They bake apples as dessert! These three are the most simple recipes. Other recipes take more trouble to make. It seems to me that a lot of the work involved is largely due to the constraint of technology ( For example, in order to eat fruit in the winter in the late 19th and early 20th century, you have to make them into preserves. You just don't have other choices.) ( )
  CathyChou | Mar 11, 2022 |
NA
  pszolovits | Feb 3, 2021 |
A landmark in the history of American Cuisine. ( )
  bobandjohn | Jan 29, 2017 |
This is a wonderful book, as all Edna Lewis's are. The level of detail in both ingredients and directions is wonderful. She is so thorough about ingredients - not just the names, but the varieties, and how tell them apart. The drawings are wonderful too. I have two other cookbooks of hers, and have ordered a third. It is mainly southern including many recipes she learned "at her mother's knee, but some northern stuff is there too.
  louparris | Aug 14, 2009 |
1st ed dw. Ms. Lewis was the doyenne of Virginia Cookery. Scott Peabody worked with her on subsequent books. Scott is a friend of the bookstore. ( )
  kitchengardenbooks | Jun 2, 2009 |
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Nom de l'autorCàrrecTipus d'autorObra?Estat
Edna Lewisautor primaritotes les edicionscalculat
Bailey, MashamaPròlegautor secundarialgunes edicionsconfirmat
Waller, Louisa JonesIl·lustradorautor secundarialgunes edicionsconfirmat
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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 Sauteed 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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