Item description for The Best of Amish Cooking: Traditional and Contemporary Recipes Adapted from the Kitchens and Pantries of Old Order Amish Cooks by Phyllis Good...
Overview This book club favorite by New York Times best-selling author Phyllis Pellman Good has sold more than 300,000 copies. Recipes adapted from the kitchens and pantries of Amish cooks. Presented in their historical settings. Beautiful color photos. Delicious, savory recipes.
Bestselling author, Phyllis Pellman Good, spent years gathering these recipes from Amish cooks, diaries, and old recipe collections from the Amish of Lancaster County, Pa. Delicious, savory recipes adapted for the everyday cook. Recipes adapted form the kitchens and pantries of Amish cooks. Presented in their historical setting. Beautiful color photos. Delicious, savory recipes. Better Homes and Gardens Books Club. Featured by Book of the Month Club. Better Homes and Gardens Cook Books Club This beautiful book by 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. Wonderful descriptions and introductions prepare the setting. And delicious, savory recipes fill this book with some of the best food you'll find anywhere.
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Studio: Good Books
Est. Packaging Dimensions: Length: 8.96" Width: 7.54" Height: 0.81" Weight: 0.89 lbs.
Release Date Jun 1, 2004
Publisher STL/FAITHWORKS #617
ISBN 1561484083 ISBN13 9781561484089
Availability 2 units. Availability accurate as of May 29, 2017 09:42.
Usually ships within one to two business days from La Vergne, TN.
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More About Phyllis Good
Phyllis Good is a New York Times bestselling author whose books have sold more than twelve million copies. She is the author of the Fix-It and Forget-It cookbook series, as well as Fix-It and Enjoy-It Healthy Cookbook (with nutritional expertise from the Mayo Clinic), "Fresh From Central Market" Cookbook, and The Best of Amish Cooking. Her commitment is to make it possible for everyone to cook who would like to, whatever their age. Good spends her time writing, editing books, and cooking new recipes. She lives in Lancaster, Pennsylvania.
Phyllis Good has published or released items in the following series...
Reviews - What do customers think about The Best Of Amish Cooking?
Meals like grandma used to make!! Jan 11, 2007
The recipes in this book are very easy to make and they use ingredients that you would normally have on hand. The meals remind me of the "old fashioned" kind of dinners that grandma would make. Definitely comfort food, nothing fancy or fussy about this book.
Molly's Reviews Jul 22, 2006
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.
Good story, Bad recipe book Nov 13, 2005
The stories behind the development of these recipes is very interesting. So if you are looking for the stories behind the way the Amish cook, this book is worth the price. However if you intend to actually USE the book to cook then don't waste your money. The recipies set you up for failure from the beginning. The pie crust on page 117 is dry and does not roll out well. The ratio of flour to wet ingredients is wrong. The chicken pie recipe on page 15 is exceptionally bland and the crust is too wet for rolling. The addition of extra flour helps but it's still a hard dough to work with. I would not recommend this book for people who cook unless you are an experienced cook who can recognize and correct what's wrong by sight and feel before you are finished with the recipe.
Excellent Coverage of Dutch Classics. Cheap. Jan 4, 2005
`The Best of Amish Cooking' by Phyllis Pellman Good is one of the high points of a cottage industry devoted to writing about Pennsylvania Dutch cookery. It is so much of an industry that Good is not only the author of this book, but its publisher as well. And, `Good Books', based in darkest Lancaster County, Pennsylvania publishes several other books on `Pennsylvania Dutch' (Amish and Mennonite) subjects. For the very few of you who may not be familiar with this fact, I quote `Dutch' and the phrase `Pennsylvania Dutch' since the term is actually a corruption of the name for German natives, or `Deutch'. Of course, the `Pennsylvania Dutch' return the favor and label all non-Amish / Mennonites as `English', including French, Poles, Italians, Russians, and Spanish. So there.
As someone who grew up in the bosom of the `Pennsylvania Dutch' cuisine, I have a closer connection to this cooking than to any other. That prejudice aside, I think it is safe to say that the `Pennsylvania Dutch' cuisine is much more coherent, that is, easier to understand from a few paradigms than, for example, Southern cooking, Tex-Mex, or California Cuisine, as the Amish and Mennonite traditions all came from not only from a single European country, but from a single region (North Central Germany). There is a small New World influence in the importance of corn (maize) in `Dutch' cookery. A second condition leading to continuity in this cuisine over time is that roles in the Amish household are clearly defined in that women do virtually all cooking. Men may handle butchering and preserving meats, but women handle everything else connected with food.
The foods for which `American' cuisine owes most to the `Dutch' cuisine would be pretzels, sweet and savory pies (Wayne Harley Brachman calls Lancaster County the American `dessert central' in his excellent book, `American Desserts), sugar cookies, corn relishes, and potato salad. I judge this book's claim to be the `Best', by looking to see if it has recipes for the most common dishes from my past which are associated with the Pennsylvania Dutch cuisine. And, I am not disappointed.
The touchstone dishes are stuffed pig stomach, corn pie, chow chow (corn relish), hot bacon dressing, and apple dumplings. I am happy to report that not only are all these recipes in place in this volume, but that they are as good or better than our `family' recipes. Yet, these are not what you would consider gourmet recipes. The recipe for pork and sauerkraut is an excellent case in point. In classic terms, this is a braise, yet Ms. Good's recipe does not do the classic braise drill of browning the pork and deglazing before simmering the meat with the kraut. Ever since I took over cooking for my household, I follow a much more French influenced recipe than a classic Pennsylvania Dutch procedure, so I add the sear, onions, wine, and Juniper Berries (a James Beard addition to braised cabbage) to my recipe. I also use a professional pastry chef's recipe for piecrusts instead of the author's crust that includes chicken fat and baking powder. Yet another departure is the recipe for chicken potpie. While I make this often, I follow James Beard's more sophisticated recipe which includes directions for creating the chicken broth and more elaborate instructions for creating the thickened sauce.
Thus, like a lot of books on Southern cooking and lots of other books on Pennsylvania Dutch cooking, this volume is more of an historical document for foodies than it is a source of fine cooking. The irony is that for a select few recipes, this book in fact does have the best recipes for distinctively Dutch preparations. In neither `The Joy of Cooking, `James Beard's American Cookery', or my three books on salads is there a decent recipe for the Pennsylvania Dutch hot bacon dressing. This is a staple on the shelves of Pennsylvania supermarkets, costing close to three dollars for enough to serve two to four people. So, there is much to be gained by learning how to make it fresh. It is a bit more difficult than your typical vinaigrette (and a bit harder on the waistline as well), but for a once a month treat, it's something you really should know. And, with cheap bacon ends, you can make it for half the price of `Wos-Wit' bacon dressing that may have been sitting on the shelves for a month.
This book does have a lot of contemporary value as a source of recipes for sour salads. While Italy and Province have their share of these antipasto dishes, the Dutch have their own twist on the technique, which they developed for exactly the same reason as their Latin cousins. It was the method they used to preserve a lot of produce for the winter.
I have seen many Pennsylvania Dutch cookbooks and, for its size and price, this is clearly one of the best.