Seasoned with Grace
First published in 1987, this classic cookbook remains a timeless guide to Shaker cooking. While many books on Shaker food recreate recipes from ninteenth-century sources, this cookbook is based on lived experience. For eighty years, the author cooked in the Canterbury Shaker community in New Hampshire, one of the last active Shaker villages in the United States. It offers an authentic, firsthand profile of a way of life that continues to fascinate. True American recipes, derived from oral tradition, include:
Irving Greenwood's Pot Roast
Canterbury Shaker Parsnips
Moravian Sugar Cake
Orange Zucchini Bars
As well as the recipes, the book also gives an account of twentieth-century cooking and baking at the Canterbury Shaker Village. Mary Rose Boswell adds a new foreword.
$19.99
Seasoned with Grace—
$19.99
Seasoned with Grace
First published in 1987, this classic cookbook remains a timeless guide to Shaker cooking. While many books on Shaker food recreate recipes from ninteenth-century sources, this cookbook is based on lived experience. For eighty years, the author cooked in the Canterbury Shaker community in New Hampshire, one of the last active Shaker villages in the United States. It offers an authentic, firsthand profile of a way of life that continues to fascinate. True American recipes, derived from oral tradition, include:
Irving Greenwood's Pot Roast
Canterbury Shaker Parsnips
Moravian Sugar Cake
Orange Zucchini Bars
As well as the recipes, the book also gives an account of twentieth-century cooking and baking at the Canterbury Shaker Village. Mary Rose Boswell adds a new foreword.
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First published in 1987, this classic cookbook remains a timeless guide to Shaker cooking. While many books on Shaker food recreate recipes from ninteenth-century sources, this cookbook is based on lived experience. For eighty years, the author cooked in the Canterbury Shaker community in New Hampshire, one of the last active Shaker villages in the United States. It offers an authentic, firsthand profile of a way of life that continues to fascinate. True American recipes, derived from oral tradition, include:
Irving Greenwood's Pot Roast
Canterbury Shaker Parsnips
Moravian Sugar Cake
Orange Zucchini Bars
As well as the recipes, the book also gives an account of twentieth-century cooking and baking at the Canterbury Shaker Village. Mary Rose Boswell adds a new foreword.
