In Pursuit of Flavor
The Beloved Classic Cookbook from the Acclaimed Author of The Taste of Country Cooking
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- 11,99 €
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- 11,99 €
Descripción editorial
The classic cookbook from “the first lady of Southern cooking” (NPR), featuring a new foreword by the James Beard Award–winning chef Mashama Bailey
Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine.
In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor.
Across six charmingly illustrated chapters—From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts—encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.
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Here Lewis forages into the past for the beloved foods of her Virginia childhood, cooked indoors with produce grown in the family garden``a pampered piece of soil outside the kitchen window.'' Good food, the author argues, must be ``honestly cooked'': made from produce in season that was raised organically, and prepared simply, with one's feet on the ground. Her repertoire includes distinctly Southern dishes, such as cooked greens and catfish stew, as well as many with a rural accent, requiring squirrels, she-crabs or rabbits. The down-home emphasis is occasionally varied by Nigerian and Ethiopian fare. However, Lewis's best recipes stay close to home (Vidalia onion pickles, Brunswick stew, potato cakes, peach cobber with nutmeg sauce). Admittedly fond of heavy cream, lard and other animal fats, she suggests low-fat alternatives for those who aren't. Though some of the author's deliciously old-fashioned assertions``good cooks always put up their own food''are impractical, anyone pining for food that tastes of farm and family will not be left hungry. BOMC Cooking and Crafts Club main selection.
