The Best of Shaker Cooking

by Amy Bess Miller (Editor), Persis Fuller (Editor)

A fresh generation of regional American cooks can now learn the time-tested secrets of Shaker farm kitchens with this paperback edition of the classic "The Best of Shaker Cooking", with recipes including cranberry bean soup, Shaker chicken fricassee, sweet corn pudding, and graham-buttermilk bread. All of the recipes are easy to prepare, and feature the natural ingredients that Shaker cooks have relied on for centuries. Amy Bess Miller is the president of Hancock Shaker Village, and Persis Fuller was the kitchen director at Hancock Shaker Village.

Genres: Cookbooks, Cooking

496 pages, Hardcover

First published January 1, 1970

Reviews

[CJ]

Standard middle-class American cooking from the middle of the 19th Century. Biggest difference would have been quantity. A nice review of Shakerism at the beginning.

[Anita]

Your basic down home country cookbook. It includes some of the Shaker history, which is always interesting. This is not the cookbook for those with gluten and dairy intolerance.