I wonder how this book was first received.
When this book was first published back in 1976, the cooking industry was pushing TV dinners and fast food. Thank you.ĬONAN: Southern cooking requires time to prepare, to cook, and to enjoy the food. SCOTT PEACOCK (Executive Chef, Watershed Restaurant, Atlanta): Great to be here, Neal. Nice to have you today on TALK OF THE NATION. Joining us now to tell us more about the legacy of Edna Lewis is Scott Peacock, her long-time friend and collaborator, the executive chef at the Watershed Restaurant in Atlanta, who's with us from the studios of Georgia Public Radio in Atlanta.
But she never strayed far from her Southern heritage and, over time, moved Southern cooking onto the nation's front burner.Įdna Lewis died earlier this year, but her classic cookbook turns 30 years old and has just been re-issued. Former slaves, including her grandfather, bought the land and founded a vibrant farming community whose rhythms revolved around the crops they planted, harvested and transformed into dishes like green peas in cream, ham biscuits and fresh peach cobbler with nutmeg sauce.įor a time, Edna Lewis lived in New York City where she was the chef at Café Nicholson and later at Gage and Tollner.
Edna Lewis wrote The Taste of Country Cooking 30 years ago to preserve the rich flavors of her childhood, but also to celebrate the place she came from, Freetown, Virginia.
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