Cooking from Quilt Country: Heart Recipes from Amish and Mennonite Kitchens

by Marcia Adams

Book Overview

Includes nearly 200 family recipes from America's heartland, a culinary folk history of the Indiana Amish and Mennonites. This celebration of farm life is a companion volume to the PBS series hosted... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0517568136
• ISBN13: 9780517568132
• Release Date: February 1988
• Publisher: Clarkson Potter Publishers
• Length: 224 Pages
• Weight: 2.17 lbs.
• Dimensions: 0.9" x 7.8" x 10.3"

Customer Reviews

A Must For Every Cook's Pantry

Like the "The Amish Cook" I was most anxious to write a review for this wonderful book until I read the other reviews. There is nothing more I can say other than buy this book. I sat down and read it from cover to cover...Did some laughing, crying and saying OMG my grandmother made this years ago! The hot lard for pie crust making has really peaked my interest. Was always told to use nothing but lard but "Ice water" was the secret. Thank the Lord for the Amish and Mennonite families who teach us "It's not what we earn but what we save." Thank you for allowing me to share my thoughts with you all.

"The heart of regional American cookery"

Unique and marvelous, this is a cookbook I enjoyed reading from cover to cover, with recipes I had never seen before, and as Ms. Adams explains in her excellent introduction, that because the Amish and Mennonites have kept themselves outside of mainstream society, "their folkways, language, and eating habits have changed very little in hundreds of years". The layout for the recipes is not in a category format, but thematically and by seasons: 1. "The Greening of Indiana". 2. "Summer Days". 3. "Shades of Autumn". 4. "Winter's Rest"; as an example, though there are many superb, hearty recipes in "The Soup Pot", which is part of the final winter section, the tasty Asparagus Soup is part of "The Earth Stirs" in the first spring section.Each chapter starts with some history, as in "The Barn Raising" in the summer section, which describes this terrific community tradition (those who have seen the Harrison Ford film "Witness" will remember the barn raising scene), where the women prepare a noon meal for a hundred or more men, and arrange it on long tables...and how these meals are "still prepared in kitchens without electricity" (pg. 65).There is a chapter on Thanksgiving, with the traditional Amish-Mennonite menu. It would be interesting for someone with a large family to prepare this from the Apple Salad to the Mincemeat and Custard Cornbread.The paper quality is good, with a semi-matte finish, and the photographs by Alexandra Avakian capture the atmosphere and beauty of the rural locations, the houses, the creative and colorful quilts, and the people; the children are exquisite, and look so healthy.This book represents a wonderful piece of Americana and a basic part of our heritage; it is lovely to look at, a pleasure to read, and full of wholesome, nutritious and delicious recipes to treasure for generations.

Best in Class

I own several hundred cookbooks, and this is the best, hands-down. Everything I make from this book is best in class. I have served the best apple pie, the best fried chicken, the best blueberry streusel cake, the best pumpkin pie of my life-- right from this book. This is the book I give at Christmas, and it's very, very often the book I am making photocopies of for friends who "want my recipe." Nothing fancy here-- this is cooking from the heartland... few spices outside of salt and pepper and very normal ingredients onhand. Only one rule... find the best and freshest produce you can-- that's what makes these recipes sing.

Easiest, best pie crust

This is a delightful book that offers interesting glimpses of the Amish lifestyle and preserves some wonderful recipes. I greatly enjoy the photos and anecdotes in this book, as well as the terrific recipes.I make the Hot Water Pie Crust in nine-crust batches and freeze it (it freezes perfectly). It is the easiest pie crust recipe I've ever used and tastes just like Grandma's. We don't have pie often, due to its fat content, but when we do, this crust never fails. The oven-fried chicken recipe is also a winner. Again, it has a lot of fat, but it's great for special occasions and company dinners. Kudos to Marcia for ensuring that these treasured recipes aren't lost, and for providing a peek at a unique way of life.

This is the best Amish cook book I've seen yet.

If you like learning about the Amish and finding out how they live and eat,this is the book for you.This book is full of great receipes and a story to go with them. There are lots of beautiful pictures and stories telling you about Amish life. I recomend this book to anyone interested in cooking and learning about the simple life of the Amish.