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In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year:

- The fresh taste of spring--the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised...

This book is not about heroes like military pilots who risk their lives protecting our country, or commercial pilots who wing their way across the world transporting us from one place to the other or general pilots who daily perform tasks that can only be done from the air. We owe all of these pilots a great respect and gratitude for the job that they do. Most of the books written are about them. This book is about the private pilot who is the average man or woman who does not intend to risk their lives flying an airplane. This book is about those people who simply want to take to the air for...

This book is not about heroes like military pilots who risk their lives protecting our country, or commercial pilots who wing their way across the world transporting us from one place to the other or general pilots who daily perform tasks that can only be done from the air. We owe all of these pilots a great respect and gratitude for the job that they do. Most of the books written are about them. This book is about the private pilot who is the average man or woman who does not intend to risk their lives flying an airplane. This book is about those people who simply want to take to the air for...