And when we share again in gathering wild strawberries, canning, rendering lard, finding walnuts, picking persimmons, making fruitcake, I realize how much the bond that held us had to do with food."
Whenever I go back to visit my sisters and brothers, we relive old times, remembering the past. "Over the years since I left home and lived in different cities," Lewis wrote," I have kept thinking about the people that I grew up with and about our way of life. But with this book, originally published in 1976, she made her most lasting contribution to American culinary heritage by returning to the food and culinary philosophy of her childhood.
Born in rural Virginia in a community that her grandfather, a freed slave had helped found, Edna Lewis became a celebrated New York City restaurant chef.
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