Pennsylvania Dutch Country Cooking
Long before the rest of America decided to get back to healthy  basics in their cooking and eating habits, the Pennsylvania Dutch were  happily living off the land. Among their fertile, rolling hills and  lush green fields, these farm folk speak about their distinctive  cuisine in a language that, in some parts of the United States, has  been spoken longer than English. Pennsylfaanisch names grace every  recipe inPennsylvania Dutch Country Cooking, and to help non-Pennsylfaanisch speakers with  pronunciation, there's a guide and even a  glossary of additional food terms. But what's in a name? It's the  cooking that counts in this compendium of more than 100 authentic  recipes that are both delicious and healthy. There are recipes for  breads, soups and noodles, meats, vegetables, and even a section for  special holiday feasts. There are beverages such as Wheatland Harvest  Tea, made from spearmint, lemon balm, tarragon, and bergamot leaves;  desserts such as Hickory Nut Dumplings, served with stewed peaches; and  recipes for rye, buckeye, sourdough, and potato breads, among many  others.As if the recipes alone weren't enough,Pennsylvania Dutch Country  Cookingis brimming with photographs of the countryside, the  gardens, the people, and, of course, the foods of this special place.  This is a book that feeds the soul as well as the body, a feast for the  eyes as well as the table.