Miss Edna Lewis, the undisputed grand dame of Southern cuisine, died on February 13 at the age of 89. Her passing's been mourned by many, and her legacy lauded, but the obituaries calling her “the Julia Child of the South” don't really do her justice, in my opinion. Looking back, Lewis's style of cooking seems truly visionary, relying on farm fresh produce and herbs, prepared according to the season, as well as a fearless, and judicious, use of fat.