The Taste of Country Cooking

“[A] masterpiece of Southern cuisine . . . widely hailed as one of the most important cookbooks of the 20th century.” —Saveur

“[An] indispensable classic of a cookbook. . . . Thanks to this book, a new generation was introduced to the glories of an American tradition . . .  of simplicity and purity and sheer deliciousness that is only possible when food tastes like what it is, from a particular place, at a particular point in time.” —Alice Waters (from the Foreword)

“Known as the Grande Dame of Southern Cooking, Lewis is responsible for shining a light on Southern cooking as the basis for American cuisine.” —Food & Wine

“[A] seminal cookbook.” —San Francisco Chronicle

“[A] classic. . . . Revered for the way it shows the simple beauty of food honestly made in the rhythm of the seasons—the now common but at the time nearly forgotten ethos of eating farm-to-table—and for the way it gave a view of Southern food that was refined and nuanced, going beyond grease, greens and grits.” —Francis Lam, The New York Times Magazine

“Edna Lewis brought a conviction and honesty to her food that few have touched.” —The Splendid Table

“One of the most influential figures in modern Southern cooking. . . . [A Taste of Country Cooking] is celebrated for its focus on the simplicity of Southern food and emphasis of farm-to-table eating.” —Kiera Wright-Ruiz, The New York Times

“The empress of Southern cooking.” —Helen Rosner, The New Yorker