conversations.from: human
conversations.value: What could be a title for a story about Virginia, York's with the genre: Cookstorys, Food & Wine?
conversations.from: assistant
conversations.value: A title for this story could be 'The Edna Lewis cookstory'
conversations.from: human
conversations.value: Give me the first five paragraphs for this story.
conversations.from: assistant
conversations.value: The Edna Lewis cookstory
  In 1990, Ms. Lewis received the Lifetime Achievement Award of the IACP (International Association of Culinary Professionals) and in 1995 the James Beard Foundation's Living Legend Award (their first such award). In her last years, she lived with Mr. Peacock in Atlanta and died, aged 89, in 2006.
  We have felt some concern that certain cuts of meat called for in the recipes are expensive by the pound, but in testing we found that this is often offset by the lack of waste in well-trimmed, prime meat.
  The use of fresh ingredients of fine quality is as important to the final results of a recipe as is care in preparation. Good cooking and baking demand a considerable expenditure of time and effort, and we urge you to make the time and effort worthwhile by always using ingredients of the best quality.
  Good cooking equipment is another important component of successful cooking. Saucepans and skillets should be heavy bottomed and sturdily made. We recommend those made of heavy aluminum, of copper lined with tin, or of stainless steel with cast aluminum bottoms, as these are all good conductors of heat. Our favorite dishes for casseroles are those made of enameled cast iron. A Pyrex double boiler is useful when you wish to keep something hot—a sauce Béarnaise for example—but do not want the water in the lower section to boil. And we have been devoted users of the KitchenAid food preparer (electric mixer) for years.
  We would like to make a strong plea for the use of fresh herbs, as we feel they give interest and distinction to so many foods. With the addition of fresh herbs, a simply made blender mayonnaise, for example, becomes an exotic and savory sauce for seafood or cold chicken. A poulet à la crème is quite delicious with just a sprinkling of freshly cut parsley, but a sprinkling of fresh tarragon so enhances its taste and aroma that it becomes a dish special enough for any occasion.
conversations.from: human
conversations.value: Give me five more paragraphs.
conversations.from: assistant
conversations.value: Lingonberries are small mountain cranberries. We find them a pleasant change from cranberries as they are lighter in texture and tangier in taste.
  Unfortunately, they are not widely available, but the best places to seek them out are in Scandinavian grocery stores or in delicacy shops and the best time is during the autumn and winter months. They are sold from the barrel, and since they keep well, buy 2 or 3 quarts at a time and then stew them as needed.
  Because fresh chestnuts are available only in late fall until about Christmas time, this cake is a very special seasonal treat. Then the deliciously crisp skin obtained from the high heat will not have time to collapse and become soft.
  This is a dessert beautiful to see as well as delightful to taste in its blend of flavors and textures. Preheat the oven to 400°F, then prepare the pastry and bake the tart shell (see page ). The fruits for this tart are baked separately. When both the pastry and the fruits have cooled, fill the tart and glaze with the reduced fruit juices.
conversations.from: human
conversations.value: Add another sentence about making, roasting, serving, removing.
conversations.from: assistant
conversations.value: Lingonberries are small mountain cranberries. We find them a pleasant change from cranberries as they are lighter in texture and tangier in taste. 
  Unfortunately, they are not widely available, but the best places to seek them out are in Scandinavian grocery stores or in delicacy shops and the best time is during the autumn and winter months. They are sold from the barrel, and since they keep well, buy 2 or 3 quarts at a time and then stew them as needed. 
  Because fresh chestnuts are available only in late fall until about Christmas time, this cake is a very special seasonal treat. 
  The two essential elements in making a perfect roast capon or chicken are roasting at high temperature and serving immediately upon removing it from the oven. Then the deliciously crisp skin obtained from the high heat will not have time to collapse and become soft. 
  This is a dessert beautiful to see as well as delightful to taste in its blend of flavors and textures. Preheat the oven to 400°F, then prepare the pastry and bake the tart shell (see page ). The fruits for this tart are baked separately. When both the pastry and the fruits have cooled, fill the tart and glaze with the reduced fruit juices.
conversations.from: human
conversations.value: Give me the last five paragraphs.
conversations.from: assistant
conversations.value: It is a favorite frosting of mine, and, made as directed in the recipe, it will hold up beautifully without hardening or collapsing, as many boiled icings tend to do. In fact, it has been our experience that this cake is even more delicious on the second and third day when it seems to become lighter and moister and even more flavorful.
  We have tried various cuts of beef for roasting. The one that we found outstanding in meeting our requirements of excellent taste, firm though tender texture, and attractive appearance is variously known as shell roast, Delmonico roast, and short loin roast. It is the first cut of the short loin with the short ribs removed; that is, the strip of meat left after the filet has been cut out. To describe it in yet another way, it is the same section of beef from which T-bone and porterhouse steaks are cut.
  Per pound, this is an expensive cut to buy. However, this is partly offset by the fact that there is very little waste. A 5½-to-6-pound roast will easily serve 10 people.
  In addition to its excellent flavor and texture, this roast is easy to carve into neat, attractive slices.
  Photo of Edna Lewis in her later years, walking in the woods and among the remains of old Freetown, Virginia.
conversations.from: human
conversations.value: Reverse the sentences.
conversations.from: assistant
conversations.value: Photo of Edna Lewis in her later years, walking in the woods and among the remains of old Freetown, Virginia..
  In addition to its excellent flavor and texture, this roast is easy to carve into neat, attractive slices. A 5½-to-6-pound roast will easily serve 10 people. However, this is partly offset by the fact that there is very little waste.
  Per pound, this is an expensive cut to buy. To describe it in yet another way, it is the same section of beef from which T-bone and porterhouse steaks are cut. It is the first cut of the short loin with the short ribs removed; that is, the strip of meat left after the filet has been cut out. The one that we found outstanding in meeting our requirements of excellent taste, firm though tender texture, and attractive appearance is variously known as shell roast, Delmonico roast, and short loin roast.
  We have tried various cuts of beef for roasting. In fact, it has been our experience that this cake is even more delicious on the second and third day when it seems to become lighter and moister and even more flavorful.It is a favorite frosting of mine, and, made as directed in the recipe, it will hold up beautifully without hardening or collapsing, as many boiled icings tend to do