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, In Pursuit of Flavor, and, with Scott Peacock, The Gift of Southern Cooking. She died in February 2006.
“[A] masterpiece of Southern cuisine . . . widely hailed as one of
the most important cookbooks of the 20th century.” —Saveur
“[An] indispensable classic of a cookbook. . . . Thanks to this
book, a new generation was introduced to the glories of an American
tradition . . . of simplicity and purity and sheer
deliciousness that is only possible when food tastes like what it
is, from a particular place, at a particular point in time.” —Alice
Waters (from the Foreword)
“Known as the Grande Dame of Southern Cooking, Lewis is responsible
for shining a light on Southern cooking as the basis for American
cuisine.” —Food & Wine
“[A] seminal cookbook.” —San Francisco Chronicle
“[A] classic. . . . Revered for the way it shows the simple beauty
of food honestly made in the rhythm of the seasons—the now common
but at the time nearly forgotten ethos of eating farm-to-table—and
for the way it gave a view of Southern food that was refined and
nuanced, going beyond grease, greens and grits.” —Francis Lam, The
New York Times Magazine
“Edna Lewis brought a conviction and honesty to her food that few
have touched.” —The Splendid Table
“One of the most influential figures in modern Southern cooking. .
. . [A Taste of Country Cooking] is celebrated for its focus on the
simplicity of Southern food and emphasis of farm-to-table eating.”
—Kiera Wright-Ruiz, The New York Times
“The empress of Southern cooking.” —Helen Rosner, The New Yorker
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