While journalist and author Ann Hark spent many years in Philadelphia, the hills and farmlands of south-central Pennsylvania captured her heart. Her fascination with Pennsylvania Germans (especially Plain folk) and their ways led to research into everything from recipes to pottery, superstitions to ceremonies. She attended an Amish wedding and a Dunker love-feast, watched applebutter being made, and …
New Jersey Fresh: Four Seasons from Farm to Table (American Palate)
New Jersey’s bounty is ripe for the picking. The state boasts thousands of thriving farms, hundreds of CSAs, dozens of community farmers’ markets and countless residents dedicated to the locavore lifestyle. Jersey food writer and chef Rachel J. Weston takes a seasonal tour of the state, showcasing the bounty that its down-to-earth farmers, creative artisan producers and innovative …
If the way to a man’s heart is through his stomach then the way to a people’s heart is through its cuisine. This book, more than volumes of history, takes you straight to the heart of a most loveable people-the Pennsylvania Germans. Their cookery has influenced the eating habits of our nation. This book contains more than 500 …
The official cookbook of Agricola, the celebrated farm-to-table restaurant in Princeton, NJ.Taking its name from the Latin for “farmer,” Agricola is a community-minded eatery in Princeton, New Jersey, offering locally sourced food in a warm, stylish atmosphere. It’s a farm-supported restaurant with its heart in the right place – and now, a cookbook with 100 inspired recipes, including …
When Philadelphia s Reading Terminal Market opened its doors on February 22, 1892, it wasn t long before it was recognized as one of the world s great food emporiums. More than a century later, it still is. In 2014, the Market was designated as one of the 10 Great Public Spaces in America by the American Planning …
Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with an abundance of delectable flavors. In Eating Appalachia, Darrin Nordahl looks at the unique foods that are native to the region, including pawpaws, ramps, hickory nuts, American persimmons, and elk, and offers delicious and …
Ham Bones is a trip down memory lane growing up in South Carolina and enjoying terrific southern cuisine. Many of the recipes have short stories that detail the need for the author to include them. Through those short stories you get a chance to meet the author’s family members that are an integral part of these recipe choices. …
Beyond its crowded highways, Long Island serves up a plentiful, eclectic bounty with a side of history. Enticing appetites from Nassau to Montauk, food writer and Long Island native T.W. Barritt explores how immigrant families built a still thriving agricultural community, producing everything from crunchy pickles and hearty potatoes to succulent Long Island duckling. Experience the rise and …