Food That Really Schmecks (Life Writing)
by Edna Staebler
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Book Summary Information
Author: Edna StaeblerEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-12-04
ISBN: 0889205213
Number of pages: 360
Publisher: Wilfrid Laurier University Press
Book Reviews of Food That Really Schmecks (Life Writing)
Book Review: MY FAVORITES
Summary: 5 Stars
'Food That Really Schnmecks' and 'More Food That Really Schmecks' are both wonderful books. Story books with recipes. I received Edna Staebler's 'Food that Really Schmecks' as a gift from my Grandmother. It's very special to me not only because of whom it's from but because my entire family uses these recipes - they're handed down from generation to generation. I'm from Kitchener - the same area as Edna - she and her recipes are very popular there and I am now 'spreading' them in the US.
Edna's recipes are so easy to follow and prepare and the food really does "schmeck"! Wonderful books from a very friendly, wonderful woman. I wish she had time to publish more "schmeck's". These books are worth buying.
Summary of Food That Really Schmecks (Life Writing)
In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Originally published in 1968, Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler?s stories and anecdotes about cooking, Mennonites, her family, and Waterloo Region. Described by Edith Fowke as folklore literature, Staebler?s cookbooks have earned her national acclaim.
Including this long-anticipated reprint of Food That Really Schmecks in our Life Writing series recognizes the cultural value of its narratives, positing it as a groundbreaking book in the food writing genre. This edition includes a foreword by award-winning author Wayson Choy and a new introduction by the well-known food writer Rose Murray.
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