Author Edna Lewis learned to cook by watching her mother prepare food in their kitchen in a small farming community in Virginia. Because she was raised at a time when the vegetables came from the garden, fruit from the orchard, pickles, relishes, chutney, and jellies from quick canning, and meat from the smokehouse, Edna Lewis knows how food should taste. Includes chapters devoted to fruits and vegetables, meat and fowl, fish, herbs and spices, bread, and other baked goods. Soft bound, 333 pages.