The Amish Cook

November 15, 2002
Eleven years ago, while still a college student, Williams, who had become intrigued by the Amish as "a living link between a simpler time" and the hectic world of today, asked Coblentz to write a newspaper column he had envisioned about life in an Amish community. Today, her syndicated monthly column appears nationwide in more than 100 newspapers. This book is not just a compilation of the columns and recipes, however; Williams begins with his and Coblentz's story, than follows with a chapter on the history of the Amish. He has organized the recipes by meal, from breakfast to supper, with separate sections on dessert and on Sundays and special occasions. Each chapter contains history and background from Williams, comments and reminiscences from Coblentz, and some of her original columns, as well as additional recipes. Williams's instincts were true-Coblentz's description of her life offers a fascinating glimpse into another era (her columns might almost have been written by a contemporary of Laura Ingalls Wilder). Recommended for both social science and cookery collections. [Sadly, Coblentz died September 17, 2002.-Ed.]

Copyright 2002 Library Journal, LLC Used with permission.