The Amish Cook: Recollections and Recipes from an Old Order Amish Family Hardcover – Nov 13 2002
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From Library Journal
Eleven years ago, while still a college student, Williams, who had become intrigued by the Amish as "a living link between a simpler time" and the hectic world of today, asked Coblentz to write a newspaper column he had envisioned about life in an Amish community. Today, her syndicated monthly column appears nationwide in more than 100 newspapers. This book is not just a compilation of the columns and recipes, however; Williams begins with his and Coblentz's story, than follows with a chapter on the history of the Amish. He has organized the recipes by meal, from breakfast to supper, with separate sections on dessert and on Sundays and special occasions. Each chapter contains history and background from Williams, comments and reminiscences from Coblentz, and some of her original columns, as well as additional recipes. Williams's instincts were true-Coblentz's description of her life offers a fascinating glimpse into another era (her columns might almost have been written by a contemporary of Laura Ingalls Wilder). Recommended for both social science and cookery collections. [Sadly, Coblentz died September 17, 2002.-Ed.]
Copyright 2002 Reed Business Information, Inc.
From the Publisher
"The Amish Cook" column is syndicated in more than 100 newspapers nationwide.
Elizabeth wrote THE AMISH COOK in longhand by the light of a kerosene lamp.
Elizabeth has been a writer for the Amish newspaper, The Budget,for 40 years.See all Product Description
Inside This Book(Learn More)
Top Customer Reviews
The most important thing for a prospective reader to know about this book is that it is as much, if not more so a book of Recollections than it is a book of Recipes. In fact, one will get much more from this book if they approach it as they would Jacques Pepin's book 'The Apprentice' rather than as they would a book of Pennsylvania Dutch recipes by Betty Groff or Mary Showalter.
The book most similar to this that I have read recently is Sallie Ann Robinson's 'Gullah Home Cooking the Daufuskie Way'. Both books describe a subsistence farming way of life, with recipes that reflect that fact. In reviewing Robinson's book, I thought it was unlikely I would ever actually make any of the recipes in the book. The very same thing is true of the recipes by Elizabeth Coblentz. That is not because I don't like Pennsylvania Dutch cooking. I like it as well or better than Southern cooking or Spanish cooking or Irish cooking. Coblentz' recipes are pictures of how an Old Order Amish family lives. As such, they contain a lot of surprises for us 'English'. On the one hand, when a recipe calls for mayonnaise, it specifies homemade mayonnaise. No surprise there. But, on the next page is a recipe that calls for a can of condensed cream of mushroom soup and American cheese.
Equally surprising is the use of margarine. Not surprising is the large amounts of white bread, bacon, potatoes, lard, processed cheeses, butter, and sugar in the recipes. Missing are recipes with oysters, recipes for chow-chow, and recipes for corn pie.Read more ›
Most recent customer reviews
This book is very pretty, with lots of huge photos. It's really more than a cookbook - it includes many columns about the author's Amish life. Made me want to live on a farm!Published on Dec 22 2003 by Hello Kitty Ellen
I found the book lovely, restful, funny, and full of wonderful tips. Elizabeth, her family and her community really come to life on the pages. I very much enjoyed this book.Published on March 18 2003 by Bridgette DeSmet