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The Taste of Country Cooking


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About the Author

Edna Lewis died on February 6, 2006, at the age of eighty-nine. This commemorative edition contains a new preface from her editor, Judith Jones, and a foreword by Alice Waters.


"[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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