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C O O K I N G | |
From Amish and Mennonite Kitchens
by Phyllis Pellman Good, Rachel Thomas Pellman 420 Pages of simple, down to earth, cooking. The recipes in this book are from-scratch recipes for breads, soups, salads, vegetables, meats and main dishes, casseroles, pies, cakes, cookies, and desserts, as well as jams, jellies, and relishes, candies, beverages, and snacks. Prepared by sisters-in-law Phyllis Good and Rachel Pellman, this book will bring you food that is full of flavor, affection and warm memories. |
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City Tavern Cookbook: 200 Years of Classic Recipes from America's First Gourmet Restaurant
by Walter Staib, Beth D'Addono (Contributor), John Mariani Founded by a group of prominent Philadelphians, City Tavern first opened its doors in 1773. 200 delicious recipes are presented in this clear and concise historical cookbook. It's not clear whether George Washington slept here but he did eat here. |
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Best of the Best from Pennsylvania: Selected Recipes from Pennsylvania's Favorite Cookbooks
Edited by Gwen McKee and Barbara Moseley From all over the Keystone State, seventy-four of the leading cookbooks have contributed their most popular recipes to create this collection of recipes. It is said in Pennsylvania that "America starts here." Our country's heritage is alive and so much celebrated, especially in its cuisine. Though Pennsylvania cooking is largely as sociated with the Amish, the recipes herein are as diverse as the dinner bell and the Liberty Bell. Dishes such as Philadelphia Sticky Buns, The Society Hill's Philadelphia Phenomenon Cheese Steak, Cream Cheese Fudge, Elegant Apple Tart, and Chicken Noodle Dandy, are just a sampling of the 400 or so recipes included within these pages. |
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A Taste of Pennsylvania History
by Debbie Nunley, Karen Jane Elliott A Guide to Historic Eateries and Their Recipes - Spotlights over a hundred historic restaurants throughout Pennsylvania, with descriptions of the restaurant and its cuisine; address and phone number; and two to three recipes from the restaurant's menu. Includes restaurants housed in former wayside inns and taverns, train stations and dining cars, brewpubs, converted barns, and those in former homes of wealthy local families |
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