A review of "Taste of Country Cooking" — 3 years ago
Edna Lewis, one of the original matriarchs of cooking with fresh, seasonal food, was only writing from the heart when she penned this cookbook thirty years ago. Her childhood on a farm in a Virginia community founded by freed slaves was the basis upon which she eventually built a career in espousing the virtues of eating high-quality ingredients in a seasonal way.
I love cookbooks that are readable, which cloak their recipes in context and make you feel like you are inheriting a story more than a bunch of measurements and times. Lewis’ writing, spare and heartfelt, offers memories of how the seasonal recipes she presents fit into the larger scheme of the community and cyclical rhythm upon which her young life beat out its time.
Its a beautiful book, too, in the recipes. Some are heirloom-like recipes, but the nature of the cooking is so that no recipe seems out of your capability. A few tasty ingredients make for surprisingly rich and satisfying meals. A good example was her suggestion on cooking scallions in a hit of butter, steaming them just in the moisture which clings to them from rinsing. Three or four minutes in foaming butter in a hot pan, and they were done, and were absolutely delicious! No salt or pepper needed. A perfect example of how this cookbook will have you reconsidering the way that you cook even the ingredients which you have in your home on a regular basis.
Inspirational reading at its best. Highly highly suggested read.






