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. 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.
Edna Lewis.
Originally published May 28, 1976.
"This is a Borzoi book ... Portions of the Spring section appeared in the May 1976 issue of Gourmet"--Title page verso.
Includes index.
