Discover the authentic flavors of Pennsylvania Dutch cuisine with this timeless collection of regional recipes that celebrate heritage and home cooking. Now used by many Pennsylvania resorts as their official cookbook, this book by J. George Frederick, one-time president of the Gourmet Society of New York, is
an excellent introduction to every aspect of Pennsylvania Dutch cookery from hors d'oeuvres to desserts. Over 350 recipes for apple soup, liver dumplings, shrimp wiggle, raspberry sago soup, squab with dumplings Nazareth, Dutch beer eel, cheese custard, currant cakes, and many fine dumplings, pancakes, and soups.
- Authentic Recipes: Features 358 traditional recipes, including Dutch spiced cucumbers, pretzel soup, and sherry sauerkraut.
- Cultural Heritage: Offers a rich culinary history rooted in the Rhineland and Swiss traditions.
- Unique Flavors: Celebrates dishes with distinctive flavors like oyster peppers, spaetzle, and walnut shad.
- Beginner-Friendly: Clear and accurate instructions make these recipes accessible to cooks of all levels.
- Versatility: Includes a wide variety of dishes—soups, pancakes, desserts, and more.
- Perfect for Enthusiasts: A must-have for food lovers and those wanting to explore regional American cuisine.
- Great Gift: A wonderful gift for budding chefs, collectors of historical vintage cookbooks, and home kitchen cooks.
Whether you're a seasoned cook or a curious beginner, the
Pennsylvania Dutch Cookbook promises to transport you to the heart of a cherished culinary tradition. Explore, create, and savor the tastes of the Pennsylvania Dutch!
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.
