The best of Amish cooking : traditional and contemporary recipes adapted from the kitchens and pantries of old order Amish cooks

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.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a __New York Times__ bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

From the Backcover

Main Selection--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.

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.

"Nobody cooks quite like the Amish! Phyllis Pellman Good sets out to show how anyone can do it in The Best of Amish Cooking." --South Bend Tribune

"Author Phyllis Pellman Good spent years researching for this exceptional book, gathering recipes from Amish grandmothers, diaries, old books, and recipe collections in the Lancaster, Pennsylvania, area. Recipes are delicious, hearty, wholesome, and in tune with the seasons. Descriptions of the Amish lifestyle make for a good read." --The Cookbook Collector

"This beautiful book by a leading expert on Amish cooking highlights traditional and contemporary recipes adapted from the kitchens and pantries of Amish cooks." --Country Almanac

"Good explains how recipes, foods, and cooking styles figured into the Amish households. Directions are short and to the point, and the photos are charming." --Booklist

Today Phyllis spends much of her time as a book editor. She also edits Festival Quarterly, a magazine exploring the art, faith, and culture of Mennonite peoples. She is the author of the book, A Mennonite Woman's Life, co-editor of the book Perils of Professionalism, and co-author with her husband, Merle, of 20 Most Asked Questions about the Amish and Mennonites.

Together she and Merle are executive directors of The People's Place, The Old Country Store, and several galleries and related shops in Intercourse, Pennsylvania.

Phyllis received her B.A. and M.A. in English from New York University.

The Goods are parents of two daughters and members of the East Chestnut Street Mennonite Church.

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. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home. “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. Recipes include Lemon Sponge Pie, Chicken Corn Soup, Cornmeal Mush, Meadow Tea, Stewed Rhubarb, Tomato Gravy, Baked Dried Corn. “Roast” (the favorite Amish wedding meal), Raspberries with Knepp Church Spread, Sour Cream Sugar Cookies and Shoofly [shoo-fly] Pie. Also, Rivvel Soup, Apple Dumplings, Chow Chow, Corn Fritters, Scalloped Oysters, Hickory Nut Cake, Schnitz Pie, Hot Milk Sponge Cake, Cracker Pudding, Pig Stomach, Dandelion Salad with Bacon Dressing, Pickled Watermelon Rind, Elderberry jelly, Molasses Cookies and Buttermilk Chocolate Cake. 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 JACKET Cover; Title Page; Acknowledgments and Credits; Copyright; Table of Contents; Introduction; - Who Are These People?; - What Is Their Food Tradition in the New World?; Mainstays and One-Pot Dishes; Soups and Stews; Meats; Vegetables; Salads and Greens; Pickled Relishes, Sweets and Sours; Breads; Pies; Cakes and Cookies; Puddings, Dumplings, and Desserts; Fruit Butters, Jellies, and Jams; Cheese; Beverages; Candies; Menus for Special Occasions; - A Wedding Dinner; - A Wedding Supper; - Sunday Church Lunch; - A Funeral Dinner; Endnotes; Readings and Sources; Index; About the Author A collection of traditional and contemporary recipes adapted from the kitchens of Amish cooks, including one-pot dishes, soups and stews, meats, vegetables, salads and greens, pickles, breads, desserts, and preserves