Sauerkraut Yankees by William Woys Weaver

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A newly revised edition of a groundbreaking work in the growing field of food history, Sauerkraut Yankees offers recipes from an 1848 Pennsylvania Dutch cookbook, rearranged into chapters with insightful introductory comments on some aspect of each dish its history, origin, or use in terms of Pennsylvania Dutch culture. The full gamut of the Dutch diet is represented, from calf's head soup, sauerkraut, and roasted suckling pig to pickled red beets, egg punch, and mince pie.

About William Woys Weaver

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William Woys Weaver is an internationally celebrated food historian and author of several acclaimed books, including Country Scrapple (0-8117-0064-X) and Sauerkraut Yankees (0-8117-1514-0). He has won three Julia Child Cookbook Awards.
Published January 1, 1983 by University Of Pennsylvania Press.
Genres: Travel, Cooking. Non-fiction

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