tion>Praise for
Dutch Treats
“A new feast for the eye, mouth, mind, heart and soul, conjured by the Merlin of American Regional Cookery. Deliciously timeless.”
~ Betty Fussell, author of Masters of American Cookery, My Kitchen Wars and others
“Here is one of Americas richest foodways, generously chronicled – and cooked – by one of our greatest culinary historians.”
~ Dan Barber, author of The Third Plate: Field Notes on the Future of Food, chef/co-owner of Blue Hill and Blue Hill at Stone Barns restaurants
“Ever since my first bite of shoofly pie as a child, I’ve been hooked on Pennsylvania Dutch treats. Now, thanks to William Woys Weaver’s delightful new guide, I can indulge in over one hundred tempting breads, cakes, cookies, puddings, and pies with equally tempting names: who can resist kissing buns, leopard cake, bellylaps, or purple pump pie? As the world’s foremost authority on Pennsylvania Dutch cooking, Weaver brings his recipes to life through tales of fact and fancy. I can’t wait to head to the kitchen!”
~ Darra Goldstein, Founding Editor of Gastronomica, Editor in Chief of The Oxford Companion to Sugar and Sweets
“Few culinary historians have written as lovingly and knowingly and, certainly, wittily as Will Weaver has on his favorite subject – the true offerings of the Pennsylvania Dutch kitchen. With Dutch Treats he puts fresh polish on the apple. It will be a treat, indeed, for the serious scholar as much as the adventurous home cook.”
~ Rick Nichols, former longtime food columnist for The Philadelphia Inquirer
“Lavishly illustrated and culled from a lifetime of fieldwork in no less than twenty-five counties, Dutch Treats captures the wide diversity of Pennsylvania’s folk culture of baking, and is a treasure trove of lesser-known recipes. Far from the contrived foodways of the Lancaster County tourist industry and beyond even the authentic local sources, which tend to be limited in their geographic range, Dr. Weaver delights with a broader spectrum of Pennsylvania’s baking traditions than anyone previously thought possible.”
~ Patrick J. Donmoyer, Pennsylvania German Cultural Heritage Center, Kutztown University
“With his passion, energy, and discoveries in both kitchen and garden, William Woys Weaver has transformed the field of food scholarship – in fact, he is a national treasure. In Dutch Treats, he offers the definitive guide to a little-understood American regional cuisine.”
~ Jane Lear, co-author of One Spice, Two Spice
“Those warm, buttery treasures were like a secret we knew only in Pennsylvania. Dr. Weaver’s latest book bridges our childhood and lifelong love of baked goods and sweets with the history and folklore that make enjoying them all the more soulful. These foods have already been shared across America, but here in Dutch Treats we get to appreciate and be proud of where they came from – and revel in the fact that we can continue to share them for time to come.”
~ Palmer Marinelli, Philadelphia chef and food activist
“William Woys Weaver singlehandedly saved fish peppers, and he is the reason that semmels, rusks and clafty pudding are on the menu at Woodberry Kitchen. Dutch Treats continues the essential body of work that includes Country Scrapple and Sauerkraut Yankees, with an authoritative yet affectionate portrait of Pennsylvania Dutch baking, connecting us with the traditions, people and landscape of this special place. Like a warm shoofly cake, Dutch Treats is a gift that will continue to enrich the conversation and the table.”
~ Spike Gjerde, 2015 James Beard Award for Best Chef: Mid-Atlantic
“The name William Woys Weaver guarantees us original research into a freshly discovered subject. In Dutch Treats he explores his own home ground with one hundred cakes, cookies and puddings from the Pennsylvania Dutch country that hark back to European traditions – with tempting illustrations of recipes such as Peach Schnitz and Saffron Bread. Schluppers, anyone?”
~ Anne Willan, culinary historian, writer, founder of École de Cuisine La Varenne
DUTCH TREATS
DUTCH TREATS
Heirloom Recipes from Farmhouse Kitchens
William Woys Weaver
Dutch Treats
Heirloom Recipes from Farmhouse Kitchens
Copyright © 2016 by William Woys Weaver
All rights reserved. No part of this book may be reproduced, stored, or transmitted in any form without permission in writing from the publisher, except by a reviewer who may quote brief passages for review purposes.
ISBN-13: 978-1-943366-04-0
Library of Congress Control Number: 2016938555
CIP information available upon request
First Edition, 2016
St. Lynn’s Press . POB 18680 . Pittsburgh, PA 15236
412.381.9933 . www.stlynnspress.com
Book design – Holly Rosborough
Editor – Catherine Dees
Editorial Intern – Christina Gregory
Photo credits:
All photographs and food styling by William Woys Weaver unless otherwise noted.
Photo on page xiv, Dutch Butter Cake, Leopard Cake, Osterburg Easter Cake, Railroad Cake, Rough-and-Ready Cake, St. Gertrude’s Day Datsch, Lebanon Rusk, and Potato Crumb Datsch are photos created by teamwork with Patrick Donmoyer and William Woys Weaver. Author photo by
