Every recipe included in Lewis's cookbook, both old ones and new discoveries, reflects her memory of and continuing search for good flavor. Lewis shares her secrets for getting the best out of food: combining tomatoes with cymling squash, pumpkins with onion and bacon, cooking sweet potatoes with lemon, and boiling corn in its husk. B&W ...
Every recipe included in Lewis's cookbook, both old ones and new discoveries, reflects her memory of and continuing search for good flavor. Lewis shares her secrets for getting the best out of food: combining tomatoes with cymling squash, pumpkins with onion and bacon, cooking sweet potatoes with lemon, and boiling corn in its husk. B&W illustrations.
Fair. Item is in acceptable condition. Expect heavy wear on the cover and the inside of the book. The text is perfectly readable and usable. There is no condition below acceptable. Fast shipping. Free delivery confirmation with every order.
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Very Good in Very Good DJ. Book club edition, very good + hardcover shows previous owner name at top of front end paper, corner wrinkle to page 45, and light soil at page edges, in very good + jacket showing hint of exposure toning along spine and some light edge wear. 323 pages illustrated with more than 80 drawings. Still an attractive copy of this book club issue that features "200 wonderful-tasting American dishes--old fashioned country recipes and new ideas.." from one of the all time great American chefs.
Publishers Weekly, 1988-09-16 Here Lewis forages into the past for the beloved foods of her Virginia childhood, cooked indoors with produce grown in the family garden``a pampered piece of soil outside the kitchen window.'' Good food, the author argues, must be ``honestly cooked'': made from produce in season that was raised organically, and prepared simply, with one's feet on the ground. Her repertoire includes distinctly Southern dishes, such as cooked greens and catfish stew, as well as many with a rural accent, requiring squirrels, she-crabs or rabbits. The down-home emphasis is occasionally varied by Nigerian and Ethiopian fare. However, Lewis's best recipes stay close to home (Vidalia onion pickles, Brunswick stew, potato cakes, peach cobber with nutmeg sauce). Admittedly fond of heavy cream, lard and other animal fats, she suggests low-fat alternatives for those who aren't. Though some of the author's deliciously old-fashioned assertions``good cooks always put up their own food''are impractical, anyone pining for food that tastes of farm and family will not be left hungry. BOMC Cooking and Crafts Club main selection. (Oct.)
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