272 pp., 6.125 x 9.25, 5 halftones, notes, index
Paperback ISBN: 978-1-4696-6399-9
Published: February 2021
Hardcover ISBN: 978-1-4696-3855-3
Published: April 2018
eBook ISBN: 978-1-4696-3856-0
Published: February 2018
Paperback Available February 2021, but pre-order your copy today!
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Awards & distinctions
A Garden and Gun Best Book of 2018
A Booklist Top 10 Food Book of 2018
The essayists are Annemarie Ahearn, Mashama Bailey, Scott Alves Barton, Patricia E. Clark, Nathalie Dupree, John T. Edge, Megan Elias, John T. Hill (who provides iconic photographs of Lewis), Vivian Howard, Lily Kelting, Francis Lam, Jane Lear, Deborah Madison, Kim Severson, Ruth Lewis Smith, Toni Tipton-Martin, Michael W. Twitty, Alice Waters, Kevin West, Susan Rebecca White, Caroline Randall Williams, and Joe Yonan. Editor Sara B. Franklin provides an illuminating introduction to Lewis, and the volume closes graciously with afterwords by Lewis’s sister, Ruth Lewis Smith, and niece, Nina Williams-Mbengue.
About the Author
Sara B. Franklin is a writer and food studies scholar teaching at New York University's Gallatin School of Individualized Study.
For more information about Sara B. Franklin, visit the Author Page.
"This collection of essays by devotees of Miss Lewis (the title by which contemporaries showed their respect and love) serves as an appreciation of her life, her achievements, and her legacy."--Booklist, starred review
“By combining so many perspectives about her life and her cuisine, Edna Lewis: At the Table with an American Original doubles as an effective biography and a tribute from her range of acolytes.”--Foreword Reviews
“A compelling examination of Lewis’ identity that will appeal to food historians, racial studies scholars, and anyone seeking to learn more about Southern food. A fascinating, prismatic look at the legacy of one of America’s most beloved chefs.”--Kirkus Reviews
"[A] perfect traveling companion."--Southern Living
"A beautiful ode to a grande dame of Southern cuisine."--Garden & Gun
"Recollections and analysis of [Edna] Lewis, a cornerstone of American cuisine."--Max Watman, The Wall Street Journal