J. George Frederick

I did not care for this and will not be keeping it. The recipe instructions are poorly organized, so not easy for someone who is actually trying to use them in the kitchen rather than just read for interest. All the author's praises for scrapple, and not one recipe how to make it. There are several key ingredients like that which would be hard to come by if you don't live in the area. Harder than Asian spices to find! Cooking methods are long and full of starch (which of course isn't the show more author's fault, but a reason I won't be keeping the book).

I became so weary of the phrase "the cock-pit of Europe." He used so much rah-rah that it got in the way of what he had to say. Apparently, the Pennsylvania Dutch were the only immigrants to America who worked hard, were artistic and intelligent and knew how to cook. They were the first to do everything and the only ones who did it right.

I wonder if his attitude was a sort of back-lash from WWI or a build up to WWII, perhaps the anti-German sentiment made him try too hard, or perhaps that is simply the way people wrote in 1935 about things they were enthused about. It became tedious for me. show less

1st ed. DW. f. The Gourmet Society 1933, "an Americanized version of the Club des Cents" but didn't eat like them, serving Eskimo & cuisine of the 48 states; Julien Street dismissed the society as a "personal proprietary organization belonging to one man."

Sold. 1st ed.in HTF DW.