Subtitle Over 250 Blue-Ribbon Recipes
Description Description This revised, four-color edition of The Farmer’s Wife Cookbook features country-kitchen recipes that appeared in Midwestern America’s Farmer’s Wife magazine between 1893 and 1939.
Beloved by home cooks since the magazine was first published, the recipes resonate now more than ever as many of us—from the countryside, city, and in between—return from quick meals on the go to slow, scratch cooking
; fresh and wholesome ingredients
(often homegrown, self-made, or from the farmer’s market); and the tradition of Sunday dinners and eating together with family and friends
Best Recipes from the Farmer’s Wife Cookbook
brings together the most popular, easy-to-follow recipes and variations
along with dozens of menus
that originated in farm kitchens nationwide and appeared on the pages of the magazine over its publication around the start of the twentieth century. This new edition is illustrated with color photographs
and completely redesigned
to appeal to a modern-day cook who wants to bring the warmth and family of the Farmer’s Wife
to their own kitchen.
- Macaroni and Cheese
- Pie—all kinds!
- Southern Fried Chicken
- Fried Green Tomatoes
- Spiced Oatmeal Cookies
- Michigan Cherry Pie
- Apple Plum Jam
- Pear Honey
- Corn Chowder
- Swedish Meatballs
- Stuffed Sweet Potatoes
- And hundreds more!
Wherever you live, this down-home cookbook is the perfect companion to a renewed appreciation for family life and comforting, back-to-basics cooking.