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In pursuit of flavor / Edna Lewis with Mary Goodbody ; foreword by Mashama Bailey ; illustrated by Louisa Jones Waller.

Lewis, Edna, author. (Author). Goodbody, Mary, author. (Added Author). Waller, Louisa Jones, illustrator. (Added Author).
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Available copies

  • 3 of 3 copies available at LARL/NWRL Consortium.
  • 3 of 3 copies available at Lake Agassiz Regional Library. (Show preferred library)

Current holds

0 current holds with 3 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Breckenridge Public Library 641.5975 LEW (Text) 33500013033105 New Available -
Crookston Public Library 641.5975 LEW (Text) 33500013033097 New Available -
Detroit Lakes Public Library 641.5975 LEW (Text) 33500013033113 New Available -

Record details

  • ISBN: 9780525655510
  • ISBN: 0525655514
  • Physical Description: pages cm
  • Edition: Updated edition.
  • Publisher: New York : Alfred A. Knopf, 2019.

Content descriptions

General Note: Includes index.
Formatted Contents Note: From the gardens and orchards -- From the farmyard -- From the lakes, streams, and oceans -- For the cupboard -- From the bread oven and griddle -- The good taste of old-fashioned desserts.
Reviews

  • Booklist Reviews : Booklist Reviews 2019 February #2
    There has been a reemergence of traditional ways and cooking good old-fashioned food in this country, and it started with Miss Lewis many years ago, writes Savannah chef Mashama Bailey in her new foreword for this iconic cookbook, originally published in 1988, from the revered and groundbreaking chef. In her introduction, Lewis (1916–2006) credits her upbringing in a small Virginia farm town and the great care her mother took in preparing meals with giving her an ability and appreciation for capturing foods' best tastes, in season. She begins with seasonally organized vegetable recipes before moving to meat and fish dishes. Whether as simple as sautéed bananas or as complicated as a crown roast, preparations include Lewis' detailed directions, notes, and sidebars about ingredients and techniques. Many recipes for canning, pickling, and preserving make out-of-season flavors available year-round before dozens of breads and desserts close the collection. Sprinkled with charming line drawings from the original text, this innovative, inspiring, and refreshing call for good food simply and lovingly prepared belongs in every cookbook collection. Copyright 2019 Booklist Reviews.

Author Notes

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.

Subject: Cooking > Virginia.
Cooking, American > Southern style.
Cooking.
Cooking, American > Southern style.
Virginia.
Genre: Cookbooks.
Cookbooks.

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