Edna Lewis cooks simple and she cooks Southern. Edna grew up in Virginia and this book tells the story of how she ended up a chef in New York City. When she was a little girl her family ate what they could grow and they ate what was ripe when it was ripe or they canned it to save for later. The dishes served at her restaurant depended on the season because Edna only used fresh ingredients in her recipes. If it wasn’t just picked, she didn’t use it.
An interesting look at a person who followed her passion into a career and life she enjoyed.
- Look Inside Bring Me Some Apples
- Listen to NPR Audio: Memories of Southern Chef Edna Lewis
- Watch the Documentary Fried Chicken & Sweet Potato Pie
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