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Visitors to the Pennsylvania Dutch country in Pennsylvania are usually delighted with the unique food tradition that survives there among the hills and small, well-tended farms. Ultimately based on the rich cookery of the peasants and small townspeople of the Rhineland and Switzerland, "Dutch" cookery has expanded into the new foodstuffs and materials that America has to offer, and it is one of the gastronomic treats of the country. Dishes such as apple soup, baked bananas, Dutch liver dumplings, spaetzle and braten, walnut shad, and oyster peppers are enjoyed by almost everyone.
One of the difficulties about Dutch cookery, however, is that is always has been a home cooking style within a closely knit community, and it does not go by cookbooks. Until this book appeared, the best that one could do was to try to cadge an occasional recipe from a Dutch acquaintance or a local inn.
Mr. George Frederick, one-time president of the Gourmet Society of New York, was in an unmatched position to record the delights of Dutch cookery. Himself a native Pennsylvania Dutchman, with access to countless kitchens and family cooking secrets, he was also a gourmet of international stature. He has gathered together 358 recipes that show the Dutch tradition at its strongest, all dishes with the unique savor that distinguishes them from their occasional counterparts in other cooking systems. His book is so good that it in turn has been taken over by many Pennsylvania resorts as the official cookbook.
To list only a few of the mouthwatering recipes that Mr. Frederick gives in clear, accurate recipes that you can prepare: Dutch spiced cucumbers, raspberry sago soup, pretzel soup, squab with dumplings Nazareth, shrimp wiggle, Dutch beer eel, sherry sauerkraut, cheese custard, currant cakes, and many fine dumplings, pancakes, and soups . All types of food are covered.
- Sales Rank: #882727 in eBooks
- Published on: 2012-05-07
- Released on: 2012-05-07
- Format: Kindle eBook
From the Back Cover
Visitors to the Pennsylvania Dutch country in Pennsylvania are usually delighted with the unique food tradition that survives there among the hills and small, well-tended farms. Ultimately based on the rich cookery of the peasants and small townspeople of the Rhineland and Switzerland, "Dutch" cookery has expanded into the new foodstuffs and materials that America has to offer, and it is one of the gastronomic treats of the country. Dishes such as apple soup, baked bananas, Dutch liver dumplings, spaetzle and braten, walnut shad, and oyster peppers are enjoyed by almost everyone.
One of the difficulties about Dutch cookery, however, is that is always has been a home cooking style within a closely knit community, and it does not go by cookbooks. Until this book appeared, the best that one could do was to try to cadge an occasional recipe from a Dutch acquaintance or a local inn.
Mr. George Frederick, one-time president of the Gourmet Society of New York, was in an unmatched position to record the delights of Dutch cookery. Himself a native Pennsylvania Dutchman, with access to countless kitchens and family cooking secrets, he was also a gourmet of international stature. He has gathered together 358 recipes that show the Dutch tradition at its strongest, all dishes with the unique savor that distinguishes them from their occasional counterparts in other cooking systems. His book is so good that it in turn has been taken over by many Pennsylvania resorts as the official cookbook.
To list only a few of the mouthwatering recipes that Mr. Frederick gives in clear, accurate recipes that you can prepare: Dutch spiced cucumbers, raspberry sago soup, pretzel soup, squab with dumplings Nazareth, shrimp wiggle, Dutch beer eel, sherry sauerkraut, cheese custard, currant cakes, and many fine dumplings, pancakes, and soups . All types of food are covered.
Most helpful customer reviews
28 of 30 people found the following review helpful.
Excellent Perspective and Legacy Recipes. Buy It.
By B. Marold
This `Pennsylvania Dutch Cook Book' by J. George Frederick is the next step on my search to find the best `Pennsylvania Dutch' cookbook. For many reasons, it is not the best `Dutch' cookbook for the average modern American amateur cook who happens to want to make some traditional Lancaster County dishes, but it is near the top of the titles I have found for documenting this great Southeastern Pennsylvania cuisine for the author(s) of more popular books.
The first thing to note is that this is a standard Dover reprint of a book published in 1935. This means that since the book has a distinctly early 20th century point of view, before James Beard and before Julia Child and before Craig Claiborne, and certainly before the `back to the farmer's market' movement of Alice Waters and Deborah Madison. This being so, the introductory material is not only a narrative of the Pennsylvania Dutch cuisine, it is a testament to the mid-Depression view of the Pennsylvania Dutch cuisine.
The first thing which tickles me about this point of view is that the author has no interest in the more politically correct `Pennsylvania German' term, since the ethnic origins of the Pennsylvania Dutch is actually the German, French, and Swiss lands bordering on the Rhine. (I can personally attest to this, as my mother's family that settled between Bethlehem and Philadelphia were originally German Swiss Huguenot clockmakers from Western Switzerland.) The second thing that appealed to me personally was the fact that the author includes my hometown of Bethlehem, PA among the five great cities of Pennsylvania Dutch homeland, including Allentown, Lancaster, Reading, and Philadelphia. There is even a recipe for `Bethlehem Scrapple Cabbage'. Talk about a `signature' dish!
One of the most distinctive aspects of the 1935 point of view is the author's belief that all regional American cuisines are dying out, diluted into the great American soup pot (my term). The great thing about this perception is that it was either wrong, or the emphasis on regional culinary identities of the last 30 years has overcome and reversed this fading of local differences. On the other side of the coin, the author's claim that of the three great regional cuisines he mentions, referring to `Southern' cooking and `New England' cuisine, the Pennsylvania Dutch cuisine, based in a few counties in Southeastern Pennsylvania, has by far the smallest geographical base, yet it has some of the greatest culinary diversity. The only real competitor the author sees is the Cajun / Creole cuisine based in New Orleans.
At first, I was inclined to take this statement as simply an expression of regional pride, until the author started to remind me of the genius of the Pennsylvania Dutch culture for preserving food and using preserved foods in a wide range of recipes. Is this not the cornerstone of the great Italian cuisine, with their wealth of preserved meats, cheeses, pastas, wines, and liqueurs? As a minor participant in that great tradition in making and buying our church's `chow-chow', the classic vegetable relish. This, however, is just the tip of the iceberg, as there are dozens of varieties of pickled and dried vegetables and meats in the Dutch repertoire.
On the recipes in this book, they truly reflect a cuisine of frugal self-sufficiency. They make me laugh at all those boosters of Italian `cuisine of poverty' as they load up their dishes with $16 pound cheeses and dried ham. The most common `rich' ingredient in these recipes is butter, but then, all these recipes arose on dairy farms, where the butter was made at home. Like the Northern Italians, corn is one of the most common ingredients in Dutch dishes, but we don't make a heavy use of corn meal. Instead, the `signature' Pennsylvania Dutch corn ingredient is dried corn, famous in Southeastern Pennsylvania in the green `Cope's Corn' cans and boxes.
Since these recipes are so authentic, and since they genuinely reflect a thrifty culture, many actually appear rather unappetizing on the surface, due to the heavy use of flour, suet, lard, and items from the `fifth quarter' of animals. The most common examples of this `use everything' culture are scrapple and souse. The first is a pate of pork scraps and corn meal. The second is a Gelee of pork and vegetable scraps. Both dishes are symptoms of the Rhineland on the border between France and Germany. What is odd is that while the book gives a recipe for making souse and ten (10) recipes for cooking scrapple, it has no recipe for making scrapple. For this, you will need to go to `Country Scrapple' by the foremost author on `Dutch' cuisine, William Woys Weaver, the author of the best historical perspective on `Dutch' cooking, `Sauerkraut Yankees'.
Frederick's book is more useful to the general audience than either of these two books from Weaver, but it is still something of a challenge to the amateur. There are several ingredients such as souse, scrapple, and dried corn that may simply not be available. There are other ingredients that I confess are a mystery to me, such as `sago'. On the other hand, `Reading Pretzels', a surprising ingredient in some soups, is plentiful throughout the country now.
On searching the book for my favorite `Dutch' dishes, I find everything but stuffed pig's stomach. And, all the other recipes I found are close to or exactly like my grandmother and mother made; however, even their versions were a bit fancier and richer than the recipes given in this book. The hot endive salad, for example, wilt's the dickens out of the greens, while my mother's take on the same dish is to simply heat the greens with the hot dressing, without the endive ever touching the hot pan in which the dressing was cooked.
For the amateur culinary archeologist and the native `Dutchman', this is a great, inexpensive find, containing a heap of nostalgia for the tummy.
12 of 15 people found the following review helpful.
Regional Cooking At Its Best
By Lorelei
What an amazing book! I glimpse into the not-so-distant past when we couldn't just "log-on" and get whatever we desire. This cookbook goes back to the time of self-sustaining farms and communities. You can see this in the number of recipe variations that include the town where it is common. Anyone familiar with PA Dutch cuisine should own this cookbook!
2 of 2 people found the following review helpful.
Good book
By Nana
This is a book that contains many old recipes that offer a lesson in the culture of the PA Dutch community, containing culinary favorites of a specific region of our country. PA Dutch cooking is very delicious, and the recipes in this book are not difficult to replicate in spite of being so wonderful.
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