With menus for the four seasons, Miss Lewis (as she was almost universally known) shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year.įrom the fresh taste of spring-the first wild mushrooms and field greens-to the feasts of summer-garden-ripe vegetables and fresh blackberry cobbler-and from the harvest of fall-baked country ham and roasted newly dug sweet potatoes-to the hearty fare of winter-stews, soups, and baked beans-Lewis sets down these marvelous dishes in loving detail.
With a preface by Judith Jones and foreword by Alice Waters.
She shows us how to recreate these timeless dishes in our own kitchens-using natural ingredients, embracing the seasons, and cultivating community.
Description In this classic Southern cookbook, the "first lady of Southern cooking" (NPR) shares the seasonal recipes from a childhood spent in a small farming community settled by freed slaves.
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