The Best of Amish Cooking: Traditional and Contemporary Recipes Adapted from the Kitchens and Pantries of Old Order Amish Cooks
Author: Phyllis Pellman Good
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.
Book review: Multithreaded Programming With PThreads or Classic Home Video Games 1972 1984
Guide for the Greedy by a Greedy Woman (Library of Culinary Arts)
Author: Pennell
This is surely the most extraordinary book on food and eating ever published in the English language. Elizabeth Robins Pennell, who was a correspondent for the Pall Mall Gazette at the height of its fashionability, was obviously the inspiration of the "Two Fat Ladies." Beginning with an essay on the virtue of gluttony, it traverses past breakfast, sandwiches, dinner, supper, portage, soups, sole, oysters, partridge, salads, and savouries, coming sadly to an all-too-soon stop at cheese and coffee. Oh, but not forgetting a skirmish with the vegetables.
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