OP: The Taste of Country Cooking (signed)

One of the most recognized figures of modern American cooking, Edna Lewis (1916–2006) played a major role in establishing the view that the rural southern Black cooking with which she grew up was not just a local phenomenon but a strongly rooted tradition that had much to offer to the nation as a whole.  Born in rural Virginia in a community that her formerly enslaved grandfather had helped found, Lewis later became a celebrated New York City restaurant chef, co-owning and cooking at New York’s celebrated Café Nicolson until the late 1950s and, later, cooking at Brooklyn’s Gage and Tollner.  Her first cookbook, The Edna Lewis Cookbook (1972), favors her professional training with occasional hints at her southern roots, but it was The Taste of Country Cooking (1976) that truly gave a presence to greens, corn pone, and pork cracklings, making her most lasting contribution to American culinary heritage. Here she returns to the food and culinary philosophy of her childhood. "Over the years