Amish and Mennonite Cooking

Children's Literature

If Amish and Mennonite cookery is what you want—this book is for you. As you look at these recipes with a history that stretches back to Germany, France and Switzerland they reveal the cultural food traditions that come from farms and rural areas.. There is Baked Oatmeal, Pumpkin Pancakes, Sauerbraten, Brown Bread, Rivvels, Shoofly Pie, Rhubarb Crunch, and more. "Special Amish and Mennonite Flavors" precede the recipes. Each recipe is laid out in a simple but attractive format on the page under "Ingredients and Directions." In a small insert, the "Cooking Utensils You'll Need" are listed and on the opposite page is a beautiful picture of the finished product. The size of the book is nice for laying on a counter or for propping up. The color and design of the whole book is magnificent. The front of the book contains an "Introduction"; "Amish and Mennonite Culture, History, and Traditions"; "Before You Cook" with safety tips; a "Metric Conversion Table"; "Pan Sizes"; "Useful Tools, Utensils" and a "Cooking Glossary." At the back are further reading and information sources, an index, and credit for the author, recipe tester/food preparer, consultant, and recipe contributor and picture credits. This book is part of the "American Regional Cooking Library: Culture, Tradition, and History" series. The series' consultant is The Culinary Institute of America. 2005, Mason Crest Publishers, Ages 12 to 18.
—Naomi Butler