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| BOOK REVIEW |
Press Release from Ten Speed Press Ten years ago, long before fads like "comfort food" and the simplicity movement, aspiring newspaper editor Kevin Williams convinced an Old Order Amish grandmother to write a weekly cooking column, now syndicated in more than 100 newspapers nationwide. Written in longhand by the light of a kerosene lamp, The Amish Cook brings together Elizabeth Coblentz's most beloved columns, along with more than 75 Amish recipes, photographs of the Coblentz farm, and firsthand accounts of traditional Amish events like corn-husking bees and barn raising. It is a welcome change from the many other books written about the Amish by outsiders. Review by Cindy Sanchez: For those intrigued by the Amish way of life, this book will answer all your questions. It is difficult for us to picture a life without our modern conveniences and utilities, but Elizabeth Coblentz, through her columns, brings us into her world. Her down-to-earth way of life is a way for us to take a new approach to our own every day living. The recipes are the Old Order Amish traditional. Easy to prepare and completely satisfying in taste and fulfillment...not for those on restricted diets. Sample Recipe: The following recipe is copyrighted by Kevin L. Williams, Oasis Newsfeatures, Inc. 2002. Breakfast Casserole 8 slices white or wheat bread, crumbled 6 eggs 2 cups milk 1 onion, diced 1/2 teaspoon salt 1/2 teaspoon dry mustard 1 pound crumbled bulk sausage, fried and drained 1 pound grated Colby cheese 1/4 cup margarine or butter Preheat the oven to 325*F. Put the bread in the bottom of a greased 9 by 13-inch baking dish. In a separate bowl, beat the eggs, then add the milk, onion, salt, and mustard. Sprinkle the sausage and cheese over the bread. Dot the margarine pver the cheese and pour the egg mixture over all. Bake for 45 minutes to 1 hour, until golden brown. Serves 6 to 8. Found on page 29. Hardcover: 192 pages (January 2003) Publisher: Ten Speed Press; ISBN: 1-58008-214-9 Purchase Info |
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Let's Get Cooking!
