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Author: Kyle Nagurny Publisher: ISBN: Category : Cooking Languages : en Pages : 232
Book Description
Pennsylvania is a place rich in cultural tradition and strong in its food heritage. This cookbook explores fourteen cultures, from Mexico to the Far East, documenting the arrival of each immigrant group in the commonwealth and the ways each contributed to Pennsylvania's diverse food history. Easy recipes for everything from Native American frybread to Italian wedding soup and shoo-fly pie to hummus make this a practical, easy-to-follow ethnic cookbook full of both traditional recipes and those that evolved on American soil.
Author: Kyle Nagurny Publisher: ISBN: Category : Cooking Languages : en Pages : 232
Book Description
Pennsylvania is a place rich in cultural tradition and strong in its food heritage. This cookbook explores fourteen cultures, from Mexico to the Far East, documenting the arrival of each immigrant group in the commonwealth and the ways each contributed to Pennsylvania's diverse food history. Easy recipes for everything from Native American frybread to Italian wedding soup and shoo-fly pie to hummus make this a practical, easy-to-follow ethnic cookbook full of both traditional recipes and those that evolved on American soil.
Author: J. George Frederick Publisher: Courier Corporation ISBN: 0486156478 Category : Cooking Languages : en Pages : 207
Book Description
Visitors to the Pennsylvania Dutch country in Pennsylvania are usually delighted with the unique food tradition that survives there among the hills and small, well-tended farms. Ultimately based on the rich cookery of the peasants and small townspeople of the Rhineland and Switzerland, "Dutch" cookery has expanded into the new foodstuffs and materials that America has to offer, and it is one of the gastronomic treats of the country. Dishes such as apple soup, baked bananas, Dutch liver dumplings, spaetzle and braten, walnut shad, and oyster peppers are enjoyed by almost everyone. One of the difficulties about Dutch cookery, however, is that is always has been a home cooking style within a closely knit community, and it does not go by cookbooks. Until this book appeared, the best that one could do was to try to cadge an occasional recipe from a Dutch acquaintance or a local inn. Mr. George Frederick, one-time president of the Gourmet Society of New York, was in an unmatched position to record the delights of Dutch cookery. Himself a native Pennsylvania Dutchman, with access to countless kitchens and family cooking secrets, he was also a gourmet of international stature. He has gathered together 358 recipes that show the Dutch tradition at its strongest, all dishes with the unique savor that distinguishes them from their occasional counterparts in other cooking systems. His book is so good that it in turn has been taken over by many Pennsylvania resorts as the official cookbook. To list only a few of the mouthwatering recipes that Mr. Frederick gives in clear, accurate recipes that you can prepare: Dutch spiced cucumbers, raspberry sago soup, pretzel soup, squab with dumplings Nazareth, shrimp wiggle, Dutch beer eel, sherry sauerkraut, cheese custard, currant cakes, and many fine dumplings, pancakes, and soups . All types of food are covered.
Author: William Woys Weaver Publisher: Artabras ISBN: 9780896600867 Category : Cooking Languages : en Pages : 0
Book Description
This illustrated cookbook aims to unlock the traditions of classic Pennsylvania Dutch cookery as it has evolved over the past 300 years. Over 125 original recipes provide clear instructions on how to create crusty farm breads, peasant one-pot dinners, luscious Spring soups, and more.
Author: Robert Strybel Publisher: Hippocrene Books ISBN: 9780781811248 Category : Cooking Languages : en Pages : 926
Book Description
With over 2,200 recipes in 29 categories, Polish Heritage Cookery is the most extensive and varied Polish cookbook ever published. This illustrated edition of the bestseller includes 20 color photographs. "A encyclopedia of Polish cookery and a wonderful thing to have!"--Julia Child, Good Morning America
Author: Anne Quinn Corr Publisher: Penn State University Press ISBN: Category : Cooking Languages : en Pages : 252
Book Description
Organized by seasons, this popular cookbook features more than thirty original and adapted recipes in each of its four sections. Photos and vignettes on area cooks, as well as stories about local events and activities, provide additional value to this celebration of Central Pennsylvania's indigenous cuisine.
Author: William Woys Weaver Publisher: University of Pennsylvania Press ISBN: 0812207718 Category : Cooking Languages : en Pages : 327
Book Description
When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades. Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice—widely varied among different religious sects and localized communities, rich and poor, rural and urban—that complicates common notions of authenticity. Because there's no better way to understand food culture than to practice it, As American as Shoofly Pie's cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to Schnitz, these dishes lay the table with a multitude of regional tastes and stories. Hockt eich hie mit uns, un esst eich satt—Sit down with us and eat yourselves full!
Author: Lew Bryson Publisher: Stackpole Books ISBN: 9780811732222 Category : Business & Economics Languages : en Pages : 294
Book Description
A new and updated tour of 53 of Pennsylvania's breweries and brewpubs. Beer writer and connoisseur Lew Bryson brings new establishments to the list, revisits some old favorites, relates some of the history of brewing in the state, and gives information for each site on tours, beers brewed, food served, and nearby lodging and attractions, along with his pick of favorite beer for each brewery.
Author: Ralph Nader Publisher: Akashic Books ISBN: 1617758280 Category : Cooking Languages : en Pages : 161
Book Description
Ralph Nader and his family share recipes inspired by his parents’ commitment to the healthy diet of their homeland of Lebanon. “More than just a collection of recipes, though, this is a window on a culture and a family. Nader’s description of his mother convincing 8-year-old Ralph to eat radishes speaks volumes about this persuasive matriarch and the tireless activist she raised.” —Washington Post Book Club Ralph Nader is best-known for his social critiques and his efforts to increase government and corporate accountability, but what some might not know about him is his lifelong commitment to healthy eating. Born in Connecticut to Lebanese parents, Nader’s appreciation of food began at an early age, when his parents, Rose and Nathra, owned an eatery, bakery, and delicatessen called the Highland Arms Restaurant. The family eschewed processed foods and ate only a moderate amount of lean red meat. Nowadays, the Mediterranean diet is considered one of the healthiest on the planet, but in the 1930s and ’40s of Nader’s youth it was considered by many Americans as simply strange. Luckily for Nader and his siblings, this didn’t prevent their mother, Rose, from serving the family homemade, healthy meals—dishes from her homeland of Lebanon. Rose didn’t simply encourage her children to eat well, she took time to discuss and explain her approach to food; she used the family meals to connect all of her children to the traditions of their ancestors. The Ralph Nader and Family Cookbook shares the cuisine of Nader’s upbringing, presenting Lebanese dishes inspired by Rose’s recipes that will be both known to many, including hummus and baba ghanoush, as well as others that may be lesser known, such as kibbe, the extremely versatile national dish of Lebanon, and sheikh al-mahshi—”the ‘king’ of stuffed foods.” The cookbook includes an introduction by Nader and anecdotes throughout. The Ralph Nader and Family Cookbook will entice one’s taste buds, while sharing a side of Ralph Nader that may not be commonly known, though will not surprise anyone familiar with his decades of activism and involvement in consumer protection advocacy.
Author: Kyle Nagurny
Author: Kyle Nagurny
Author: J. George Frederick
Author: William Woys Weaver
Author: Robert Strybel
Author: Jean Hewitt
Author: Pennsylvania Historical and Museum Commission
Author: Anne Quinn Corr
Author: William Woys Weaver
Author: Lew Bryson
Author: Ralph Nader