Franklin

The taste of country cooking / Edna Lewis.

Author/Creator:
Lewis, Edna author.
Edition:
[Third Printing]
Publication:
New York : Alfred A. Knopf, 1977.
Conference Name:
United States New York (State) New York (City)
Format/Description:
Conference/Event
Book
xv, [1], 260, viii, [2] pages : illustrations ; 21 cm
Subjects:
Cooking -- Virginia.
African American cooking.
Seasonal cooking.
Cooking, American.
Freetown (Va.) -- History.
Contents:
Spring. Introduction; An early spring dinner after sheep-shearing; A spring breakfast when the shad were running; A late spring lunch after wild-mushroom picking; A late spring dinner with spring-hatched chicken; A hearty midday dinner
Summer. Introduction. A creamed ham and sweet potato breakfast; An early summer lunch of the season's delicacies; An early summer dinner of veal, scallions, and the first berries; A prepared-ahead summer dinner; Midsummer Sunday breakfast; A busy-day summer dinner; Putting up fruits and vegetables, pickles, and wine; Wheat-harvesting midday dinner; Making ice cream on a summer afternoon; Sunday revival dinner; A cool-evening supper; The night for a boiled Virginia ham dinner
Fall. Introduction. Breakfast before leaving for Race Day; Race Day picnic; Making wine, persimmon beer, and a fall preserve; Emancipation Day dinner; Fall breakfast before a day of hunting; Hunting season dinner; Morning-after-hog-butchering breakfast; Preparations for Christmas
Winter. Introduction. Christmas Eve supper; Christmas breakfast; Christmas dinner; A snowy winter breakfast; A dinner celebrating the last of the barnyard fowl; A dinner from the leg of beef; A bean supper; A dinner of chicken and dumplings and warm gingerbread.
Notes:
"This is a Borzoi Book published by Alfred A. Knopf, Inc."
"Published May 28, 1976. Reprinted Once. Third Printing, April 1977."
Includes index.
"The text of this book was set on the Linotype in a face called Primer, designed by Rudolph Ruzicka, earlier responsible for the design of Fairfield and Fairfield Medium."--A Note on the Type.
"Typography and binding design by Margaret McCutcheon Wagner."
Local notes:
Kislak Center Banks Collection copy presented to the Penn Libraries in 2018 by Joanna Banks.
Banks Collection copy has photocopied book review laid in.
Banks Collection copy pages 23-30 unevenly inserted in text.
Penn Provenance:
Banks, Joanna (donor) (Banks Collection copy)
Penn Chronology:
1977
1976
Contributor:
Joanna Banks Collection of African American Books (University of Pennsylvania)
Joanna Banks Collection of African American Cookbooks (University of Pennsylvania)
ISBN:
0394732154 (pbk.)
OCLC:
1112464266
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