The feasts of summer-garden-ripe vegetables and fruits relished at the peak of flavor. the treat of braised mutton after sheepshearing. a ring mold of chicken with wild mushroom sauce. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year: - The fresh taste of spring-the first shad, wild mushrooms, garden strawberries, field greens and salads. About the Book The commemorative 30th-anniversary edition of "The Taste of Country Cooking," a great American classic on Southern food, includes an Introduction from editor Judith Jones about how the book came to be.īook Synopsis In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves.
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