Posted:  Feb. 28, 2015

Savoring the South“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.”

I found this to be an excellent cookbook with many different recipes that were from the south but not what I was expecting. Each chapter is broken down by seasons and before each recipe is a little story or history about where the recipe or the type of original ingredients would have been used. For example for some people who still hunt there are some venison recipes along with duck and one with a whole pig. Each meal has a drink, salad, vegetables, and then a dessert. Most recipes are light with no frying or grease which I was surprised, but this was the way people ate back in the 1800’s or so. The only frying was one recipe of chicken. Many pictures and some very nice stories of the author and how she came to know Edna Lewis, and how these recipes were passed down. A few of them reminded me of the way my grandmother cooked simple, not fried, not sweet, just fresh food simple and good the way people used to cook. A wonderful book, and the pictures were a nice touch. I got this book from net galley.  I give this 5 Stars.

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