Edna Lewis (1) (1916–2006)
Autor von The Taste of Country Cooking
Andere Autoren mit dem Namen Edna Lewis findest Du auf der Unterscheidungs-Seite.
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Bildnachweis: © John T. Hill
Werke von Edna Lewis
The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks (2003) 245 Exemplare
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Wissenswertes
- Geburtstag
- 1916-04-13
- Todestag
- 2006-02-13
- Geschlecht
- female
- Nationalität
- USA
- Geburtsort
- Freetown, Virginia, USA
- Sterbeort
- Decatur, Georgia, USA
- Wohnorte
- Freetown, Virginia, USA (birth)
Washington, D.C., USA
New York, New York, USA
Chapel Hill, North Carolina, USA
Charleston, South Carolina, USA
Decatur, Georgia, USA (death) - Berufe
- chef
cookbook writer - Organisationen
- Café Nicholson
Society for the Revival and Preservation of Southern Food - Preise und Auszeichnungen
- Who’s Who in American Cooking by Cook’s Magazine (1986)
Lifetime Achievement Award IACP-International Assoc. of Culinary Professionals (1990)
James Beard Living Legend Award (1995)
Grande Dame by Les Dames d’Escoffier (1999)
Lifetime Achievement Award from Southern Foodways Alliance (1999)
Barbara Tropp President's Award-WCR – Women Chefs & Restaurateurs (2002) (Zeige alle 7)
KitchenAid Cookbook Hall of Fame (2003 ∙ body of work)
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Statistikseite
- Werke
- 4
- Mitglieder
- 930
- Beliebtheit
- #27,610
- Bewertung
- 4.4
- Rezensionen
- 8
- ISBNs
- 16
The recipes in the book were mostly food that her family or people in her community would have cooked, so the style is distinctly Southern U.S. country. As someone who grew up outside the U.S., I actually know next to nothing about Southern dishes, so everything was fascinating. Three dishes particularly struck me as novel: 1) They saute bananas! With lemon juice! 2) They poach pears in sugary water as dessert! 3) They bake apples as dessert! These three are the most simple recipes. Other recipes take more trouble to make. It seems to me that a lot of the work involved is largely due to the constraint of technology ( For example, in order to eat fruit in the winter in the late 19th and early 20th century, you have to make them into preserves. You just don't have other choices.)… (mehr)