![]() ![]() ![]() In addition to instructions for putting up fruits, vegetables and preserves, she includes recipes as simple and as soulsatisfying as bread pudding, warm gingerbread with sweet whipped cream, sour milk griddle cakes, peach cobbler with nutmeg sauce and Virginia fried chicken with brown gravy. Now a teaching assistant in the African Hall of the American Museum of Natural History, and formerly the chef at Café Nicholson, Edna Lewis brings style and precision to both her recipes and her irresistible seasonal menus. A rare combination of simplicity and sophistication, it is made up of recipes and reminiscences based on the author's girlhood on a farm in Freetown, Va. $10 hardcover: $4.95 paperback.įew cookbooks that have come along in recent memory have as much out‐andout charm as this one. ![]()
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