Including Indian-style chutneys, Latin American ajis and salsas, and Japanese-style recipes alongside European and traditional Pennsylvania Dutch pickles The Roughwood Book of Pickling offers creative and inspiring recipes for heirloom produce. Canning and preserving grows organically from the kitchen garden, greenmarket, and CSA movement, reflecting the growing priority to know exactly where our food comes from. Beginners and experts alike can learn from Weaver s accessible instructions, experienced voice, and global palate. Chapters are arranged for the cook into Hot and Spicy, Salty and Fermented, and Sweet and Sour, with an additional section for versatile vinegar infusions.

When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades.Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, "As American as Shoofly Pie" offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice--widely varied among different religious sects and localized communities, rich and poor, rural and urban--that complicates common notions of authenticity.Because there's no better way to understand food culture than to practice it, "As American as Shoofly Pie"'s cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to "Schnitz," these dishes lay the table with a multitude of regional tastes and stories."Hockt eich hie mit uns, un esst eich satt"--Sit down with us and eat yourselves full

One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.

When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades. Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice—widely varied among different religious sects and localized communities, rich and poor, rural and urban—that complicates common notions of authenticity. Because there's no better way to understand food culture than to practice it, As American as Shoofly Pie's cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to Schnitz, these dishes lay the table with a multitude of regional tastes and stories. Hockt eich hie mit uns, un esst eich satt—Sit down with us and eat yourselves full!

Lavender vinegar, saffron wafers, chicken baked with prunes, pears stewed with cucumbers and figs . . . there is something wonderfully inviting about the unusual and exotic flavors that came to the medieval Polish table. By turns robust and refined, and capturing all the richness and complexity of Poland in the Middle Ages, this is cookery that flourished at the crossroads of Western and Oriental foodways.
This is the first book of its kind in English to explore the fascinating culinary history of medieval Poland. It represents the fruits of a twenty-year collaboration between two distinguished food historians, William Woys Weaver and the late Maria Dembinska. Freely adapted from a pioneering work first published by Dembinska in 1963, this new edition explores the subject of Polish medieval cuisine through archaeology, material culture, and ethnography, along with other perspectives and techniques. Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies.
To appreciate the tastes and textures of medieval Polish cookery, there is simply no better way than to experience the food firsthand. Weaver has included thirty-five carefully reconstructed recipes, from courtier's pottage, a one-pot dinner popular with rich peasants and petty nobles, to game stewed with sauerkraut, to a court dish of baked fruit, to Polish hydromel, an easily made drink flavored with honey and fennel. With ingredients such as rosewater, cucumbers, saffron, and honey, these recipes will intrigue anyone who loves the art of cooking.