The Amish Cook at Home: Simple Pleasures of Food, Family, and Faith. Este artículo no está disponible.The Amish Cook at Home: Simple Pleasures of Food, Family, and Faith

Structured around the four seasons, which heavily influence Amish life and cooking, The Amish Cook at Homeoffers recipes teaming with seasonal vegetables, fruits, and meat. Culinary traditions like Dandelion Jelly, Asparagus-Potato Soup, Chicken and Dumplings, and Concord Grape Streusel Pie are featured alongside Amish history, culture, and lore. Stories of Old Order days and glimpses into events like weddings, funerals, tax time, and the holidays are included, as well as anecdotes from the authors own family life shared with her husband Joe and their eight children.

The Amish Cook at Homeoffers a welcome return to nature and community that is centred on the family table.

Together with editor Kevin Williams, Elizabeth Coblentz founded "The Amish Cook" newspaper column and later coauthored the column's namesake inaugural cookbook. Today, Lovina Eicher, Elizabeth's daughter, pens the column that continues to share Amish culture, tradition, and recipes with a nationally syndicated audience of more than 130 newspapers throughout the United States. Lovina lives in Michigan with her husband, Joe, and their eight children. Kevin lives in Ohio.