Best of Amish Cooking: Traditional and Contemporary Recipes Adapted from the Kitchens and Pantries of Old Order Amish Cooks

Overview

This beautiful book by a New York Times bestselling author who is also a leading expert on Amish cooking highlights traditional and contemporary recipes adapted from the kitchens and pantries of Amish cooks.

Phyllis Pellman Good has spent years researching these foods. She has interviewed Amish grandmothers and dipped into old books, diaries, and recipe boxes.

The dishes she selected are ones that were and continue to be popular in eastern ...

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(Spiral Bound - Revised)
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Overview

This beautiful book by a New York Times bestselling author who is also a leading expert on Amish cooking highlights traditional and contemporary recipes adapted from the kitchens and pantries of Amish cooks.

Phyllis Pellman Good has spent years researching these foods. She has interviewed Amish grandmothers and dipped into old books, diaries, and recipe boxes.

The dishes she selected are ones that were and continue to be popular in eastern Pennsylvania, usually in the Lancaster area. According to Good, they reflect the fruitfulness of Amish fields and gardens, as well as the group's emphasis on family and community.

Color photos set the mood. Wonderful descriptions and introductions prepare the setting. And delicious, savory recipes fill this book with some of the best food you'll find anywhere.

Traditional and contemporary recipes adapted from the kitchens and pantries of Amish cooks are highlighted. The author has spent years researching the foods, and has interviewed Amish women and dipped into their and recipe boxes. Color plates.

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Product Details

  • ISBN-13: 9781561484072
  • Publisher: Good Books
  • Publication date: 4/15/2004
  • Series: Cookbooks - Amish and Mennonite Series
  • Format: Spiral Bound
  • Edition description: Revised
  • Pages: 224
  • Product dimensions: 6.90 (w) x 8.90 (h) x 0.70 (d)

Meet the Author

Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 11 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense. The series includes eight titles. The most recent are Fix-It and Forget-It Pink Cookbook, to benefit the Avon Foundation and Fix-It and Forget-It Diabetic Cookbook, Revised and Updated, with the American Diabetes Association. Good is also the author of the Fix-It and Enjoy-It series, a “cousin” series to the phenomenally successful Fix-It and Forget-It Cookbooks. Phyllis Pellman Good is Executive Editor at Good Books. (Good Books has published hundreds of titles by more than 135 authors.) She received her B.A. and M.A. in English from New York University. She and her husband, Merle, are the parents of two young-adult daughters. For a complete listing of books by Phyllis Pellman Good, as well as excerpts and reviews, visit www.Fix-ItandForget-It.com or www.GoodBooks.com.

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Read an Excerpt

What Does this Cookbook Contain?

This cookbook is a collection of those dishes that go back as far as 80-year-old members of the Amish church can recall or discover in hand-written "cookbooks" which belonged to their mothers, and that are still prepared today, either in the old-fashioned way or by an adapted method. These foods are ones that were--and still are--eaten (perhaps now in a modified form), in eastern Pennsylvania, most often in the Lancaster area. It was in that general community that the first Amish settlements took root and grew. Although Lancaster gave birth to many daughter colonies, it is today the second largest Amish community (Holmes County, Ohio, is the largest).

Typically those hand-written and food-spattered cookbooks included only ingredients without any, or only minimal, reference to procedures. Furthermore, the measurements were far from precise! Most Amish folks recall that their mothers seldom consulted a cookbook anyway. Experience kept their skills polished. In keeping with the Amish tradition of living as extended families, an elderly mother or aunt was usually nearby to offer help.

The Best of Amish Cooking contains old recipes, but they are written to be understood and used by those without the benefit of these people's history or the presence of an experienced cook. Recipe sizes have also been adapted, in most cases to yield six to ten servings.

Throughout the book, pronoun references to the cook in Amish homes are consistently of the feminine gender. That was done deliberately, since in Amish society, roles are clearly defined. Women are solely responsible for food preparation, apart from butchering and related processes such as drying and smoking, certain gardening chores, and making apple or pear butter. A man who carries primary responsibilities in the kitchen is a rare exception.

Here, then, is the possibility of making good food--not fancy, but substantial; more hearty than delicate; in tune with the seasons.
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Table of Contents

Introduction 7
Who Are These People? 7
What Is Their Food Tradition in the New World? 9
Mainstays and One-Pot Dishes 13
Soups and Stews 31
Meats 43
Vegetables 57
Salads and Greens 75
Pickled Relishes, Sweets and Sours 85
Breads 99
Pies 115
Cakes and Cookies 137
Puddings, Dumplings, and Desserts 163
Fruit Butters, Jellies, and Jams 181
Cheese 191
Beverages 195
Candies 203
Menus for Special Occasions 211
A Wedding Dinner 212
A Wedding Supper 212
Sunday Church Lunch 213
A Funeral Dinner 214
Endnotes 215
Readings and Sources 215
Index 217
About the Author 224
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted March 23, 2007

    Molly's Reviews

    The Best of Amish Cooking is a collection of dishes that go back as far as 80 year-old-members of the Amish church can remember or find in old hand scripted cookbooks belonging to their mothers. Some recipes are prepared in old fashioned method, while others are adapted to modern days and products available from the grocery store. The old handwritten recipes were often only a listing of ingredients with no reference to measurement or procedure. Writer Good offers measurements and procedures for the recipes found in this work. Historical notes and asides are included along with recipes for specific dishes.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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