Average Reviews:
(More customer reviews)If you are interested in German food or Pennsylvannia history, this book is for you. It focuses on the food of the Pennsylvannia Germans & how they adapted their own recipes from the old world to available ingredients in Pennsylvania. It talks about ingredients that were available to the Germans & how they prepared, preserved & ate the food. Mr. Weaver not only talks about the food but he includes interesting and sometimes little known facts about the culture that bring our Pennsylvannia German ancestors to life once again. I am so pleased that Mr. Weaver has taken the time to research and preserve for future generations not only the recipes but the stories and history behind the foods of the Pennsylvania Germans.
Click Here to see more reviews about: Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways (The Islands series)
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.
0 comments:
Post a Comment