Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking

by Larry B. Massie

Book Overview

For those who remember their grandma's incomparable chicken and dumplings or long for the aroma of freshly baked bread and sumptuous bubbling stew, the recipes assembled by Larry and Priscilla Massie from vintage Michigan cookbooks provide a sampling of the state's rich culinary heritage.

• Format: Hardcover
• Language: English
• ISBN: 0814319394
• ISBN13: 9780814319390
• Release Date: January 1990
• Publisher: Wayne State University Press
• Length: 353 Pages
• Weight: 2.85 lbs.

Customer Reviews

The Book I Almost Missed Out On

We took a trip to Michigan in the mid 1990's. I saw this book and wanted it badly, but was short on money. After I did not get it, I was so upset that I called the store a few weeks after our vacation ended and they did not know what I was talking about. They finally found the book and I was able to buy it via phone. Signed copy, no less! What a fun and interesting book. Over 1300 recipes are collected here from historical sources, captured as originally written. There is a delightful intro which gives insight into the authors' perspective. A few recipes have been modified for modern kitchens, but most of them are left as they were. Names and dates of the contributors are included in case you have a relative in there- you will know it! Here is the table of contents, since little information is given here about the book. Intro Snacks Stews, Soups, & Salads Pickles & Preserves Jams, Jellies, & Marmalades Eggs & Cheese Vegetables, Nuts, Grains, & Pasta Meat Fowl & Fish Game Within the Beast Bread, Rolls, Pancakes, & Waffles Cakes, Pies, & Other Sweets Beverages Measuring Tables, Oven Temperatures, Hints, & Suggestions Sources Historical Index Index The text is easy to read, nice font, and has a smattering of vintage pictures included. Sometimes recipes will have remarks from the cook included, which is delightful. The hints and suggestions are fun to read too- they are also vintage. The authors also have included comments if they have tried a recipe and found it to be particularly fun or interesting. There is a recipe for Watermelon Cake, but it is a fascimile, not actual watermelon as an ingredient. The recipes include everything from huckleberries to split pea pie crust and most of them are delicious. The book is hard bound and stays open well for cooking from too. Nice binding so far. If you enjoy going to a 19th century type living museum and find yourself fascinated by the cooks in the old kitchens and what they are doing, this is a must have book for you. I highly recommend it for the historical and cooking value of the book. It transports me back in time every time I read it.

finally a book good enough to eat

This book contains recipies from 1820's to 1920'