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Savoring the South: Memories of Edna Lewis, the Grand Dame of Southern Cooking with Recipes

by:
Angela Mulloy (Author)

ISBN: 1-4958-0204-3 ©2014
Price: $35.95
Book Size: 8.5" x 11" , 182 pages
Category/Subject: COOKING / Regional & Ethnic / African

“Good Southern food is not Soul food,” Edna Lewis told Angela Mulloy when they first met some twenty years ago. “It is not sweet or greasy. Southern food is real food, honest food, food that is based on the freshest local ingredients. It is a tasty combination of American Indian, African, and European influences that relies more on vegetables, grains, beans, fruit, and fish than on meat. Southern cooking is home cooking at its best, with more care in the kitchen and more respect for the seasons.”

Abstract:
“Good Southern food is not Soul food,” Edna Lewis told Angela Mulloy when they first met some twenty years ago. “It is not sweet or greasy. Southern food is real food, honest food, food that is based on the freshest local ingredients. It is a tasty combination of American Indian, African, and European influences that relies more on vegetables, grains, beans, fruit, and fish than on meat. Southern cooking is home cooking at its best, with more care in the kitchen and more respect for the seasons.”

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