The Sensible Cook: Dutch Foodways in the Old and the New World

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Syracuse University Press, Apr 1, 1998 - Cooking - 168 pages
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A volume of 25 translated and adapted recipes from Dutch cooks. The recipes inlude beef with ginger, pear tart and various fried cake so beloved by the Dutch. The introduction charts the culinary customs from the Old World to New, providing a portrait of homespun life.
 

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Contents

Cooking Register
41
About All Sorts of Meat
50
About All Sorts of Fish
66
About All Sorts of Taerten
79
About All Sorts of Pasteyen with Their Sauces
85
From the Offal
91
The Sensible Confectioner
97
RECIPES FOR MODERN KITCHENS
107
From the Dutch Colonial Past
115
Glossary
125
Index
133
Copyright

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About the author (1998)

Peter G. Rose has published numerous articles and books on Dutch, Dutch American, and Hudson Valley cuisine, including Food, Drink and Celebrations of the Hudson Valley Dutch; The Sensible Cook: Dutch Foodways in the Old and the New World; Foods of the Hudson: A Seasonal Sampling of the Region's Bounty, and (with Donna R. Barnes) Matters of Taste: Food and Drink in Seventeenth-Century Dutch Art and Life. In 2002 she was the recipient of the Alice P. Kenney Award for research and writing on the food customs and diet of the Dutch settlers in New Netherland. She lives in South Salem, New York.

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