Lynn Case Ekfelt
![Good Food, Served Right : Traditional Recipes and Food Customs from New York's North Country Lynn Case Ekfelt]( "Good Food, Served Right : Traditional Recipes and Food Customs from New York's North Country Lynn Case Ekfelt")
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By: Wimmer Books
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Customer Reviews:
Total reviews: 2
Average rating: 5.0 of 5
Good Food Served Right 5 out of 5 stars.
1 of 1 people found this review helpful.
If Tabasco is involved you know it's hot. Fiction has the National Book Award, children's books have the Caldecott, community cookbooks have the Tabasco Award. First place in the Tabasco Community Cookbook Award 2000 has been awarded to Good Food Served Right: Traditional Recipes and Food Customs From New York's North Country.Good Food Served Right is more than a collection of recipes; this book is an extensive collection of traditional recipes and food customs from that area of New York State known as the North Country. Primarily a land of dairy farming and forestry located above the Adirondacks and below the Canadian border, Northern New York is that stump of the state with an independence borne from too long, arctic gray winters and only occasional notice from the rest of the world, not always a bad thing. Good Food Served Right breaks beneath that surface and reveals a riotous, brilliant crazy quilt of ethnic diversity through its food. Italian Pasta a Ceci, Armenian Shish Kebab, Mohawk Fried Bread, Jewish Stuffed Cabbage, Korean Kimchi, Lebanese Spinach Pies, and French Yellow Pea Soup are some of the recipes that represent various groups who make their home in the North Country. There are also the local annual events such as fireman's field days, county fairs, ice cream socials, hunting clubs, and cheese making in the area. Some of the other recipes that caught my eye were Maple Johnnycake, Whoopie Pies, Deep-Fried Northern Bullhead, Crow's Nest and Hoppin' John. Each of the books 25 chapters are introduced with a well researched brief history and personal essay from the author, Lynn Case Ekfelt, a university archivist and folklorist. The project was under the auspices and support of TAUNY (Traditional Arts of Upstate New York).
In this day of cookbooks touting the latest diet, or collections of convoluted recipes photographed in far flung locations Good Food Served Right is a well-written cookbook giving us a practical manual of real recipes for the home cook and a window onto the North Country's food defined by a mix of it's history, culture, and geography.
Excerpt from Good Food Served Right, "An Amish Saturday in Rensselaer Falls":
"The house, though big enough in its own right, is dwarfed by the huge barn beside it, the unweathered, unfinished wood screaming "new". In fact, the family has just hosted a barn-raising at which they cooked for 300 people. I don't hear all of the details of the meal but I do learn that 40 chickens were involved. The house, too, has an unfinished look to my "English" eyes as we drive up - no curtains dress the windows, no flowers brighten the yard. In fact there are no touches of color anywhere except the blue of the dresses belonging to the five young women in the kitchen and the plain blue wooden cupboard against the kitchen wall. Like the room, its inhabitants are unadorned. Barefoot, they wear solid blue or brown dresses fastened by pins, no buttons or zippers. Each has an apron to protect her clothing from the rigors of house work and a cap modestly covering her hair."
Editorial Review:
North of the Mohawk River in central New York is a vast area known to most of the world for the grandeur of its woods and waters, with a population, according to an old joke, that is "more cows than people." This "North Country" is home to a surprising diversity of cultural groups who have adopted and adapted to the local landscape with a rich tapestry of customs and traditions, among those producing and serving good food. In this collection of historical sketches, recipes and essays, folklorist Ekfelt explores the back roads and small towns of one of America's premier wilderness areas.
