Amish Cooks Across America was a challenging project to produce and write and that’s probably a gross understatement! It required myself and my wife (she was the photographer) to be in dozens of different Amish settlements all within a relatively compressed period of time. The purpose of the book was to showcase the regional variations in traditional Amish cookery and share those with you. Certain common culinary threads were evident almost everywhere. Big fat icing-slathered cinnamon rolls and rich cream pies seem to be a staple in most Amish communities (and I’m not complaining about that:) Other food items like okra or huckleberries are generally only found in certain Amish settlements and that is what the book tried to highlight. Rachel and I will devote a whole “Amish, Etc” podcast in the near future to talking about ACAA but, for now I’ll share a wonderful review of our book that appeared this week in the Toledo Blade. ACAA is available in most bookstores and online at Amazon.
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