Book summary

Native Virginian Edna Lewis, one of the most trusted and knowledgeable sources of information about classic Southern cooking, has gathered together recipes steeped in her childhood memories. All of them use carefully chosen, high quality ingredients. Organized in charmingly titled chapters such as "From the Gardens and Orchards," and "From the Lakes, Streams, and Oceans," the book shares both standard and newly invented recipes. Tomatoes in Eggplant Stew, Wild Watercress Cooked in Pork Stock, Charleston-Style She-Crab Soup, and Lewis’s beloved Damson Plum Preserves are just a few of the dishes included.

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