In Pursuit of Flavor
کتاب های مرتبط
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
September 1, 1988
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.
September 15, 1988
Well-known caterer, chef, restaurant consultant, teacher, and cookbook author Lewis has developed her own style of cooking, based on Southern country dishes but influenced by her curiosity about all sorts of foods. Above all, a dish should taste good and be true to its ingredients. Many of her recipes are for old-fashioned, traditional favorites such as Chicken Soup with Dumplings; some are for unfairly forgotten dishes like Brunswick Stew. Others are African and Caribbean in origin; and manysuch as Eels and Scallopsare purely her own invention. For all collections. BOMC Main selection. JS
Copyright 1988 Library Journal, LLC Used with permission.
February 15, 2019
"There has been a reemergence of traditional ways and cooking good old-fashioned food in this country, and it started with Miss Lewis many years ago," writes Savannah chef Mashama Bailey in her new foreword for this iconic cookbook, originally published in 1988, from the revered and groundbreaking chef. In her introduction, Lewis (1916-2006) credits her upbringing in a small Virginia farm town and the "great care" her mother took in preparing meals with giving her an ability and appreciation for capturing foods' best tastes, in season. She begins with seasonally organized vegetable recipes before moving to meat and fish dishes. Whether as simple as saut�ed bananas or as complicated as a crown roast, preparations include Lewis' detailed directions, notes, and sidebars about ingredients and techniques. Many recipes for canning, pickling, and preserving make out-of-season flavors available year-round before dozens of breads and desserts close the collection. Sprinkled with charming line drawings from the original text, this innovative, inspiring, and refreshing call for "good food simply and lovingly prepared" belongs in every cookbook collection.(Reprinted with permission of Booklist, copyright 2019, American Library Association.)