Details
Synopsis
Virginia cook Edna Lewis and her protégé (since 1988), Alabama-native Scott Peacock, team up to provide plenty of authentic recipes for traditional Southern dishes, as well as a slew of anecdotes and stories. From homemade baking powder to the glories of pimento cheese, these two talents share a deep knowledge of Southern food that sweeps across many states. Classic recipes, such as Cornbread-Pecan Dressing, Creamy Grits, and Ham Steak with Red-Eye Gravy are here, as well as more modern entries like Silken Turnip Soup and Chanterelles on Toast. Over 200 hundred recipes are provided, along with beautiful, full-color photographs. Edna Lewis is also the author of the classic TASTE OF COUNTRY COOKING.
| Size | | Length: | 332 pages | | Height: | 10.0 in | | Width: | 8.5 in | | Thickness: | 1.2 in | | Weight: | 46.4 oz |
Industry Reviews
"[A] book that both tweaks and honors the region's signal dishes....Lewis and Peacock don't take shortcuts....[T]heir recipe for country captain, a curried chicken dish..., kept me busy for an entire afternoon. Was it worth it? This country captain may be the best thing I've eaten in six months, and the leftovers are the second-best. But for every work-intensive dish, there's another that's a snap."
New York Times Book Review - Dwight Garner (06/01/2003)
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