Sauerkraut Yankees: Pennsylvania Dutch Foods and Foodwaysby Stackpole Books
A newly revised edition of a groundbreaking work in the growing field of food history, Sauerkraut Yankees offers recipes from an 1848 Pennsylvania Dutch cookbook, rearranged into chapters with insightful introductory comments on some aspect of each dish-its history, origin, or use-in terms of Pennsylvania Dutch culture. The full gamut of the Dutch diet is represented, from calf's-head soup, sauerkraut, and roasted suckling pig to pickled red beets, egg punch, and mince pie.
Internationally renowned food historian William Woys Weaver lives in Devon, Pennsylvania, and is author of ten books, including 100 Vegetables and Where They Came From, Heirloom Vegetable Gardening, and Pennsylvania Dutch Country Cooking. He has won three Julia Child Cookbook Awards.
- Stackpole Books
- Publication date:
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- Product dimensions:
- 7.58(w) x 9.44(h) x 0.98(d)
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