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Pennsylvania Dutch Country Cooking
     

Pennsylvania Dutch Country Cooking

by William Woys Weaver, Jerry Orabona (Photographer)
 

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Over 125 original recipes provide clear instructions for such delights as crusty farm breads, peasant one-pot dinners, luscious spring soups, and light, sophisticated salads made with regional specialties like spelt and hickory nuts. Now more than ever, Americans are seeking the healthful foods associated with the Pennsylvania Dutch concept of Bodegeschnack, or

Overview

Over 125 original recipes provide clear instructions for such delights as crusty farm breads, peasant one-pot dinners, luscious spring soups, and light, sophisticated salads made with regional specialties like spelt and hickory nuts. Now more than ever, Americans are seeking the healthful foods associated with the Pennsylvania Dutch concept of Bodegeschnack, or "having the taste or flavor of the land".

The heartland of this cookery style is a 15-county area in southeastern Pennsylvania, but it also spreads deep into the Midwest, the upper South, and_Canada and includes the Amish, Mennonites, and Moravians, among other peoples. Both a cultural history and a practical cookbook, this volume not only tells us how to make Roast Turkey with Pepper Hash, but also explains how to ward off witch hexes and kitchen goblins.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
The term ``Pennsylvania Dutch cooking'' covers a lot of ground, and almost has to. In this meticulously researched book, Weaver ( Quaker Woman's Cookbook ), a 13th-generation Pennsylvanian and Mennonite descendent, clearly and insightfully explains the complex heritage of the people now known as the Pennsylvania Dutch, discussing their history and the meetings of New World and European traditions. The book evokes the close harmony between a people, the seasons, and the food they grow and cook. With beautiful photographs and ample illustrations, this is an excellent introduction to a complicated regional history and culture. Each recipe is accompanied by a brief explanation of its place in that culture. The recipes, however, are not to be taken up lightly; though Weaver has done an outstanding job of adapting them to the modern kitchen, they require both skill and time, and the use of labor-saving devices is not favored. Many recipes call for homemade stocks and organic grains, and will require the reader to hunt down ingredients in specialty shops. Some, like ``hinkeldarremkuche'' (chickweed pie), even call for readers to harvest their own chickweed. But for those with the dedication, culinary delights await: Christmas ``mummeli'' (gingerbread men), ``hickeniss-gnepp'' (hickory-nut dumplings) and ``forty-nine beans,'' the Penn Dutch answer to applejack. A sturdy source list is provided. (Nov.)

Product Details

ISBN-13:
9780896600867
Publisher:
Abbeville Press, Incorporated
Publication date:
09/10/1993
Pages:
204
Product dimensions:
9.36(w) x 9.31(h) x 0.86(d)

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