Flavor Pursuit: The Classic Cookbook from The Taste of Country Cooking Author

The classic cookbook from "the first lady of Southern cooking" (NPR), featuring a new foreword by the James Beard Award–winning chef Mashama Bailey, is In Pursuit of Flavor. Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine. In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor.

Across six charmingly illustrated chapters—From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts—encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.

The book, In Pursuit of Flavor, is a testament to Edna Lewis's legacy as a pioneering chef who championed the celebration of seasonal, distinctly American cuisine. Decades before regional specialties like cornbread, shrimp and grits, and peach cobbler became ubiquitous on menus, Lewis was at the forefront of this movement, sharing the recipes and traditions of her Virginia farming community.

Inducted into the James Beard Foundation Cookbook Hall of Fame, this classic work features almost 200 recipes across six charmingly illustrated chapters, each capturing the spirit and flavors of the American South. From the Gardens and Orchards to the Farmyard, Lakes, Streams, and Oceans, the Cupboard, Bread Oven and Griddle, and the Taste of Old-fashioned Desserts, Lewis presents a comprehensive survey of Southern cuisine at its finest.

Interspersed throughout the collection are personal anecdotes, cooking insights, and notes on important regional ingredients and techniques, offering readers an intimate look into Lewis's culinary heritage and approach. Dishes like Whipped Cornmeal with Okra, Pan-Braised Spareribs, Benne Seed Biscuits, Thirteen-Bean Soup, Pumpkin with Sautéed Onions and Herbs, and Raspberry Pie Garnished with Whipped Cream exemplify the depth and diversity of Southern fare as interpreted by this legendary chef.

With a new foreword by James Beard Award-winning chef Mashama Bailey, In Pursuit of Flavor solidifies Edna Lewis's place as the "first lady of Southern cooking," a trailblazer who elevated regional American cuisine to new heights through her unwavering dedication to seasonal, locally-sourced ingredients and time-honored culinary traditions. This timeless compendium of Southern cooking at its very best is a must-have for any home cook or food enthusiast.

product information: