The Yachting Cookbook: A Cookbook on (or off) the High Seas

These days I lean more towards the Internet to find inspiration and new recipes, rather than purchasing a new cookbook. As convenient as Internet recipes are, I can’t help but lament the culture and stories that we must be missing while strictly reading the ingredient and preparation list. Other than the great cookbook I recently bought at Buffalo Trace Distillery (every recipe includes a bit of bourbon), I haven’t made a cookbook purchase in a very long time.  However I have quite a few cookbooks in my arsenal that I still love to use.

Each cookbook has its own personality, such as the Amish cookbook I previously reviewed. “The Yachting Cookbook,” by Elizabeth Wheeler and Jennifer Trainer is another cookbook that I truly enjoy. Inspired by sailing, the recipes are designed specifically for cooking in a confined space, such as a yacht (perfectly applicable to those in studio apartments and small dorms). The recipes are simple, yet refined, bursting with flavor.

While the recipes in “The Yachting Cookbook” are not complicated, they are by no means lacking in flavor. The recipes call for fresh ingredients and the cooking instructions are not complicated, making it easier than ever to create delectable meals. The ingenuity that went into creating this cookbook makes cooking from it a real treat.

You may not have sailed the ocean waters, but I can tell you that the cooking experience is enhanced by the fascinating boating stories and beautiful pictures that complement the recipes.

I know that some cookbooks are hit and miss. Some recipes will have you drooling just looking at the pictures, while others don’t quite turn out the way you had expected (resulting in unexpected trips to the nearest fast-food establishment). However, it is hard to find a recipe not to like within “The Yachting Cookbook.” Each recipe is thoughtfully planned, and the book is so well written that you’ll find plenty of inspiration.

This wonderful cookbook was out of print for a while, but I am happy to see that it is available again. The ease and simplicity of each recipe is as enticing as the irresistible flavors of the dishes. I hope you find this cookbook as charming as I did, and I look forward to sharing another favorite cookbook soon.

Until next time, eat well!

Amish Cooking: The History of a Recipe is the History of its People

With so much information available on the Internet, I do not buy cookbooks as often as I used to. That is a shame, really, because a cookbook has personality and gives the reader a certain perspective that allows the recipes to mix into a culinary diary of sorts. Today when you go onto the Internet to find a recipe, you are just getting the recipe. You do not get the point of view or the personality that is a part of the history of that recipe, which is unfortunate.

While I am no longer collecting cookbooks, I do have some that I have not opened in years. I cannot possibly give them away, and it is fun to occasionally revisit a favorite book like the  one that I picked up in Ohio a few years ago. It is a beautiful book, called “Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens,” written by Marcia Adams. In 1989 the author also hosted the 26-part national PBS cooking series, “Amish Cooking from Quilt Country.” Adams was fortunate enough to be invited to spend over a year in Amish and Mennonite kitchens; there she was introduced to a cooking lifestyle that is untouched by time. The book, like the series, explores cooking that is closely associated with the land and the seasons.

The Amish have a unique cooking style, very simple and rustic, yet fresh; they make everything  from scratch, and that goes for their food as well as every item they use in their daily life. I have tried a few recipes out of this cookbook. While the Amish do use a lot of white sugar (which, granted, is processed) and other ingredients that are not typically on my standard list, the book is still really fascinating. The cookbook goes into the history of the Amish and the Mennonites, giving examples of a typical Easter meal or a wedding meal and the tradition behind the dishes.

Adams writes that “It would be impossible to write a book about the food of the Amish without reviewing their history, for their history has written their recipes” (xii).   “Cooking from Quilt Country” illustrates the history and the recipes of the Amish, blending these elements into an entertaining and enlightening narrative. I have quite a few cookbooks still on the shelf, and I’m excited about the idea of sharing more of my favorites in future posts.

Until next time, eat well.