DUTCH TREATS: Heirloom Recipes from Farmhouse Kitchens
William Woys Weaver
St. Lynn's Press
September 15, 2016
$20/Trade paperback
ISBN-13: 978-1943366040
William Woys Weaver is the author of sixteen books and hundreds of articles on foods and foodways. His most recent book, As American As Shoofly Pie, is an analysis of Pennsylvania Dutch cuisine. Weaver is founding president of the Historic Foodways Society of the Delaware Valley and the director of the Keystone Center for the Study of Regional Foods and Food Tourism, a non-profit academic research institute, where he teaches courses on regional American cuisine. Dr. Weaver received his doctorate in food studies at University College Dublin, Ireland, the first doctorate awarded by the University in that field of study.
Dr. Weaver is a contributing editor to Mother Earth News and a regular contributor to The Heirloom Gardener – and, until it stopped publication, was a contributing editor to Gourmet. He has been the subject of articles in Americana, Food & Wine, Food Arts, The Chicago Tribune, The New York Times and Country Living.
Dr. Weaver is a board member of GMO Free Pennsylvania and the Experimental Farm Network, a grass-roots organization devoted to alternative methods of seed production. He maintains the Roughwood Seed Collection of over 4,000 heirloom food plants and lives in the 1805 Lamb Tavern, a National Register property in Devon, Pennsylvania. www.williamwoysweaver.com
Internationally known food historian William Woys Weaver presents a richly photographed gastronomical journey into the heart of Pennsylvania Dutch food traditions, with more than 100 heritage recipes and the colorful stories behind them – including Shoofly Cake, New Year’s Pretzels and the original Snickerdoodles. DUTCH TREATS shines a much-anticipated light on the vast diversity of authentic baked goods, festive breads and pastries that we call Pennsylvania Dutch (named for the German-speaking immigrants who settled there starting in the late 1600s).