Middle Atlantic Books - Page 11

Out of This Kitchen

Daniel A. Karaczun

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Editorial Review:

Out of This Kitchen a History of the Ethnic Groups and Their Foods in the Steel Valley, is an historical cookbook with over 200 ethnic recipes from the Steel Valley, commemorating the centennial of the Homestead Steel Strike of 1892. It is a celebration of the diverse peoples of the Steel Valley, their ethnic heritage and foods.

The Steel Valley provided a welcome haven to various Europeans facing political, religious and economic hardships. Each group brought its language, religion and folkways, contributing to the ethnic and cultural diversity that survives today.

So, in addition to the recipes, which, because of their historical nature are interesting reading, each section begins with a brief historical reference to place the events of world and national history within the lives of the people and their conditions. Also included are statements from individuals about their family history, and a look back at items of daily household interest, i.e., newspaper ads, helpful household hints, home remedies and photographs, a true picture of the way it was.

Delicious Amish Recipes (People's Place Booklet, No. 5.)

Phillis Pellman Good

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Editorial Review:

A leading expert on Amish life and cooking traditions selects choice recipes which are favorites among these people, known for their plentifully spread tables. Delectable and bursting with flavor! Amish families gather around their long kitchen tables for three meals together every day. It may be routine, but the food they enjoy is beyond the ordinary. Delicious Amish Recipes includes Cracker Pudding, Fresh Meadow Tea, Potato Rolls, Baked Corn, Chicken Roast, Shoofly Pie, Whoopie Pies, and many, many more tasty favorites, all easy to prepare.

Betty Groff's Pennsylvania Dutch Cookbook

Betty Groff

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

How Did She Know My Family's Secret Recipes? 5 out of 5 stars.
7 of 7 people found this review helpful.

I picked up this cookbook hoping to discover some recipes to make for my mother that would remind her of the cooking that she grew up with. I was not disappointed! There were several old favorites and many recipes that I could swear were family secrets. The Dandelion Salad with Bacon Dressing and Potato Filling recipes were very similar to what we make for special occasions, and the Apple Fritters, Hot Potato Salad, Coconut Cake, and the Ham, Green Beans, and Potatoes dishes reminded us of several other recipes we had not made in a long time. Listed by food type in an easy-to-follow format, the only thing missing in this book was a beautiful picture of each of the recipes. If you enjoy cooking, are from Penn Dutch country, or just want to sample some regional cooking, this book is a great choice for you! Enjoy!

Editorial Review:

A collection of family- and kitchen-tested American recipes contains all the classic favorites--including Sunshine Squash Soup, Moravian Sugar Cake, and Box Panned Oysters--and is targeted toward readers eager to lower sodium and fat intake.

Virginia Bed & Breakfast Cookbook

Melissa Craven

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Great recipe collection with a Southern twist 5 out of 5 stars.
3 of 7 people found this review helpful.

We were given this book as a gift by Virginia friends. It has some delicious breakfast and brunch recipes - cheese grits, yum!

The Brandywine Book of Food: Exploring the Culinary Landscape of Brandywine Valley's Country Gardens, Bed-and-breakfast Inns, Mushroom Barns, and Boutique Wineries

Roger Morris, Cathleen Ryan

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Editorial Review:

Like the Napa Valley in California or the Burgundy region of France, Pennsylvania's Brandywine Valley has become known internationally for its high culture of food and drink. The Brandywine Book of Food introduces those who grow the fruits and vegetables, who provide the meats, and who create and cook the food -- from the stainless-steel kitchens of the white-tablecloth restaurants to the wood-fired stoves of stone farmhouses.

Each chapter is built around an example that illustrates a food topic, such as a man who makes chocolates, a family that raises sheep, or a vineyard that produces fine wines. Each chapter features color photographs, at least three related recipes, and a fascinating sidebar or two.

Best of the Best from New York: Selected Recipes from New York's Favorite Cookbooks

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Total reviews: 2 Average rating: 3.0 of 5

Editorial Review:

New York cooking is nothing less than fabulous! In this remarkable cookbook, over 400 recipes have been selected to bring you the essence of New York cuisine, one tasty dish at a time.

Imagine having prominent chefs, popular restaurants, junior leagues, plus a variety of other superb New York cooks, each offering delicious samples of their particular cooking style and taste all in one book! Sixty-seven popular cookbooks from all over the Empire State have contributed their favorite recipes to this outstanding collection. There's everything from Cappuccino Parfaits to Bronx Duck, and practically a whole chapter on cheesecakes! Ah, the delicious diversity!

Best of the Best from New York is the thirty-first volume in the acclaimed Best of the Best State Cookbook Series. Each of these culinary travelogues includes photographs, illustrations, and interesting quips about the history, folklore, and food of each featured state. The Catalog of Contributing Cookbooks sections provide a description of each contributing cookbook plus ordering information-a treasure for cookbook collectors.

Enjoy tasting your way through the Catskills, over Niagara Falls, throughout the Finger Lakes region, down in the Hudson Valley, into New york City and its boroughs, and all the way through the Hamptons-it's all fantastic!

Foods of Long Island

Peggy Katalinich

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

MY FAVORITE COOKBOOK 5 out of 5 stars.
0 of 0 people found this review helpful.

I purchased this cookbook when if first came out many years ago. It is still my favorite and I am now purchasing a copy for my Son & future Daughter-in-law as a gift. The recipes are amazing...I've never been disappointed. The photos are works of art!

long island cooking 5 out of 5 stars.
0 of 0 people found this review helpful.

This book is for people who live by the sea in the Northeast. The recipes are mostly locals and some professionals. The recipes are spices that are found in most kitchens. What I like about the book is that it has numerous recipes for Bass, shellfish,bluefish etc. and not just one. Sections are divided into poultry,fish,seafood and vegetables that are all found,grown on Long Island

Pennsylvania Bed & Breakfast Guide and Cookbook: Central Region

Karen Shughart

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Editorial Review:

*44 drawings
* 5 maps
* 6 x 9
* Pennsylvania Dutch Country, Hershey, the State Capital, Gettysburg, Penn State, and the Susquehanna Valley
* More than 150 recipes

Visiting bed and breakfasts and country inns is a great way to experience Pennsylvania. They offer a unique alternative to conventional lodging--cozy atmosphere, personal attention, and really good food. This is a guide to the best in the state's central region. The author captures each inn's distinctive personality and provides an assortment of trademark recipes for breakfast and brunch fare.

Karen Shughart has taught courses and written extensively on cooking. She lives in Mechanicsburg, Pennsylvania.

I Can Cook You Can Cook: Simply Great Recipes

Wayne Brokke

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

great eclectic collection of recipes 5 out of 5 stars.
2 of 2 people found this review helpful.

Not only does Wayne make the food sound appetizing, but the stories behind the recipe are also appealing. His love of food and people, and the way food brings people together, really comes through.

Even if you never put a pot on the stove, you'll find this an entertaining read.

Editorial Review:

Baltimore's favorite food personality is now gaining national recognition with his down-home style, no nonsense love of food, and recipes so simple and delicious folks everywhere will be saying: "I can cook, what he cooks!"

From his days as the proprietor of Baltimore's first casual restaurant to the popular Wayne's Bar-B-Que located on the Inner Harbor, Wayne Brokke is truly an American original. Now, more than 150 of Wayne's recipes are available to anyone who wants to enjoy simple, fast, and delicious home cooking that's more than just comfort food, it's comfort for the soul.

Peppered with Wayne's unique anecdotes, these easy-to-follow recipes also include Wayne's special hints for cooks that encourage experimentation and creativity. I Can Cook, You Can Cook! includes outstanding soups, salads, entrees, vegetable dishes, desserts, breakfast, and cool summer drinks, as well as helpful information Wayne has learned on his lifelong cooking odyssey.

Pennsylvania Apples: History and Culture With 40 Recipes and a Guide to Festivals and Farm Markets

Kyle Nagurny

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Editorial Review:

Apple cider, applesauce, apple butter, apple pie, apple fritters, apple pandowdy, these are just a few of the 'wonderful good' Pennsylvania Dutch apple foods that have been passed down by generations of Pennsylvanians. Apples have always been an important part of Pennsylvania's agricultural and food heritage. This book traces the history and lore of the fruit in the Keystone State, goes into the orchards and records the oral history of the descendants of apple growers, discusses the state's apple varieties, explores the industry as it thrives today, and ends in the kitchen with tips on storage and recipes for delicious apple entrees and desserts.