Ebook Free In Pursuit of Flavor, by Edna Lewis

Ebook Free In Pursuit of Flavor, by Edna Lewis

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In Pursuit of Flavor, by Edna Lewis

Ebook Free In Pursuit of Flavor, by Edna Lewis

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Review

“In Pursuit of Flavor was my introduction to Ms. Lewis and the first African American cookbook I ever owned. It continues to fire a passion for ingredients and the joy of the journey of putting together a meal like no other work. This is culinary elegance to dance by.” —Michael W. Twitty, author of The Cooking Gene: A Journey Through African American Culinary History in the Old South"As a young child obsessed with cookbooks, reading Miss Edna Lewis's work felt like finding my way home for the first time. As an adult who makes cookbooks, her work continues to be my north star. Her voice, her life, her beautiful and appealing recipes, and her legacy are right there in her books and it's so exciting to see the renewed energy around In Pursuit of Flavor. If you're new to Miss Lewis, get ready to meet an icon." —Julia Turshen, author of Now & Again, Feed the Resistance, and Small Victories, and founder of Equity at The Table“This is a quiet book. A gentle book. A book that belongs on your kitchen shelf. From whipped cornmeal with okra, to red rice that recalls a Jolof dish, to rabbit fried in butter perfumed with country ham, this revived classic reminds us of Edna Lewis’s genius.” —John T. Edge, author The Potlikker Papers: A Food History of the Modern South“With In Pursuit of Flavor, Miss Lewis showcases her expertise and techniques by taking us on a journey through her childhood. She brings to life the entire farmland as it was seen by someone who lived off the land. She picks fruits and vegetables and shows us how to prepare them for the cupboard. She shows us how to preserve the bounty of the season for later. She takes us to the river and creeks to teach us about the local catches.” —Mashama Bailey (from the Foreword)“The clean, seasonal, rustic, and thoroughly nostalgic tone of this book, even soaked in corn pudding and brisket gravy, is a distillation of Southern cooking at its best.” —Jonathan Gold, LA Weekly  “If you want to understand American food, you must first take the full measure of Southern cooking. And in order to do that, you have to spend time with Miss Lewis, one of the few cooks who belongs to the pantheon of American culture. Like Aretha Franklin singing gospel, Miss Lewis was both the inheritor of a great tradition and its most talented practitioner. Her books are national treasures, and In Pursuit of Flavor is the overlooked gem in the treasury.” —Kevin West, author of Saving the Season "[Lewis] knew every trick in the book (because she wrote it): Season she-crab soup with roe. Punch up cheese straws with extra-sharp cheddar and cayenne. Balance a salad with both bitter and sweet greens." —Garden & Gun

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About the Author

Edna Lewis was born in 1916 in Freetown, Virginia, a farming community founded after the Civil War by freed slaves (among them her grandfather) and for many years lived and cooked in New York City. She was the recipient of numerous awards, including the inaugural James Beard Living Legend and Southern Foodways Alliance (SFA) Lifetime Achievement Awards, the Grande Dame des Dames d’Escoffier International, and the International Association of Culinary Professionals (IACP) Lifetime Achievement Award. Her books were inducted into the James Beard Foundation Cookbook Hall of Fame, and she was commemorated with a United States Postal Service postage stamp. Miss Lewis was also the author of The Edna Lewis Cookbook, The Taste of Country Cooking, and, with Scott Peacock, The Gift of Southern Cooking. She died in February 2006.

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Product details

Hardcover: 336 pages

Publisher: Knopf (March 26, 2019)

Language: English

ISBN-10: 0525655514

ISBN-13: 978-0525655510

Product Dimensions:

7 x 0.9 x 9 inches

Shipping Weight: 2 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

19 customer reviews

Amazon Best Sellers Rank:

#50,762 in Books (See Top 100 in Books)

I have lived in Central Virginia all my life, and have eaten plenty of the fare from this book. Ms. Lewis emphasizes quality, variety, and to take the time in life to enjoy the foods we eat and love. Every recipe in this book have been carefully created. Many old, and a few new. I recommend this book to anyone wishing to taste the perfect flavors of good ole fashioned foods, and authentic, country southern cooking.

I wish I had the privilege to meet Edna Lewis. What an inspiration if the Culinary World. This is my second copy of this book as I lost mine in a fire. A lot of history she shares and tips for flavoring.

If you want the tastes of rural Virginia back in the day, read this book. I spent a lot of time growing up in the nearby area between Richmond and Williamsburg (both my parents were born in the land where George met Martha and before that Pocohantas met John Smith) and this book took me back. Not just to the food that my grandmother and great grandmother prepared, such as oyster stew, boiled blue crab, ham (Smithfield) biscuits, succotash, navy bean soup, fatback, hot water cornbread, spoon bread, black eyed peas with stewed tomatoes, kale and turnip greens (never collards) fried spots and croakers (local fish) and deserts such as lemon chest pie, pound cake (always with a POUND of butter), and toll house cookies, but back in time to the stories they told about how food used to be. Even as late as the 1980's, it was common to have what was called a "garden" of at least a 1/2 or whole acre with more acreage planted in corn for the "animals" - though as local traveling butchers became a dying breed (which had in turn replaced neighbors getting together to help slaughter), the "animals" were mostly chicken and geese rather than the pigs and steers of my childhood while tractors replaced horse/pony and plow. As I helped shell lima beans, ate sweet white corn raw right out of the garden, ate a just picked tomato like it was an apple, or just sat in the side yard drinking ice water or iced tea out of a mason jar, my grandparents told stories of salting fish in barrels, corning beef, and making wild blackberry syrup for biscuits back in the day. And well into the 1980's my grandparents still canned and pickled vegetables, made wine out of peaches, apples, local grapes and even potatoes (!)(and knew where to buy moonshine...). My grandfather hunted till he was almost 70 - mostly deer, wild turkeys, and using dogs - possum and racoons (boys hunted squirrel and rabbit) and of course EVERYTHING was shared by the hunters to be eaten (wasn't told that it was squirrel in that stew until AFTER I'd eaten it!). He didn't like to fish but his brother/brother in laws did and of course they shared their fish as he did his game. While I certainly don't romanticize those days (it was seriously hard work and "gardening" and taking care of the animals was done before and after a day's "paying" work and both my grandmother and grandfather had jobs) the flavors of the just out of the garden vegetables; the off the tree sour cherries (whatever the birds didn't get) apples, and black walnuts; free range poultry; hours old eggs; and preservative-free home canned goods will always be remembered and make me wish I could eat that way again. And, not taking food for granted - canning/smoking/pickling what couldn't be eaten fresh and "eating everything from a pig but its squeal" (down to pig tails and souse/"hog's" head cheese) is something that has stayed with me (in homage to my grandparents thrift, I make broth out of my whole roasted chicken carcasses and make what I call refrigerator pasta and refrigerator soup to use up old veggies and bits of cooked meat). As I finish writing this, I see my grandfather as the sun was starting to set finally relaxing on a summer day's end, sitting in his chair in the side yard, waving to everyone he knew as they passed by on the two-lane blacktop "main" road, drinking a big mouth Mickey (beer) or maybe if it had been a particularly hard day a high- ball, while my grandmother called out to us "chillun" as we chased fireflies at dusk, whether we wanted a ham sandwich before it was time to go to bed.

A beautiful book. Great, very authentic southern recipes like my grandmother made. I now have her complete collection.

The book was not really what I thought it would be, but the stories are far more than I had expected for a cookbook. Lots of information.

Have been wanting this book for years. It's a good one. Her stories of food are good too. Don't miss out on this one

This is true southern cooking at it's finest. No frills, no thrills just a wonderful collection of recipes and personality that eludes the current climate of cookbooks. If you are unfamiliar with southern flavorful cooking I suggest you give this book a try and anything else you can get by this well respected southern gem like, "The Gift Of Southern Cooking" by her and Scott Peacock. You cannot go wrong.

A classic. This should be on your cookbook shelf!

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