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This cookbook couldn't bend to the fast pace of our e-mail driven world. Like a slow Sunday pot roast, it had to simmer . . . culminating many months of conversation, writing, and Amish wisdom." --Kevin WilliamsPart almanac, part cultural overview, part culinary calendar, The Amish Cook at Home is the harbinger of a new era in home cooking.As the follow-up to Elizabeth Coblentz's The Amish Cook, The Amish Cook at Home by her daughter, Lovina Eicher and her editor and friend Kevin Williams introduces a new generation to Amish cooking and culture.Structured around the four seasons, which heavily influence Amish life and cooking, The Amish Cook at Home offers 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.