Sauerkraut Yankees :Pennsylvania Dutch foods & foodways /William Woys Weaver ; foreword by Don Yoder.

Collection Type

  • Books and periodicals

GUSN

GUSN-271210

Description

xxiii, 216 p. : ill., map ; 24 cm., 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.

Details

Descriptive Terms

Cooking
Cooking, German.

Originator

Weaver, William Woys, 1947-

Publication

Mechanicsburg, PA : Stackpole Books

Description

xxiii, 216 p. : ill., map ; 24 cm.
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.

Notes

Includes bibliographical references (p. 199-208) and index.

ISBN

0811715140
9780811715140

Call Number

Coll. TX721.W38 2002

Places

Pennsylvania.

Edition

2nd ed.