Food that Really Schmecks by Edna Staebler

Food that Really Schmecks

byEdna StaeblerIntroduction byWayson ChoyForeword byRose Murray

Paperback | December 4, 2006

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In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Originally published in 1968, Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler’s stories and anecdotes about cooking, Mennonites, her family, and Waterloo Region. Described by Edith Fowke as folklore literature, Staebler’s cookbooks have earned her national acclaim.

Including this long-anticipated reprint of Food That Really Schmecks in our Life Writing series recognizes the cultural value of its narratives, positing it as a groundbreaking book in the food writing genre. This edition includes a foreword by award-winning author Wayson Choy and a new introduction by the well-known food writer Rose Murray.

About The Author

Edna Staebler who recently passed away in her 101st year was an award-winning journalist and a regular contributor to Maclean’s, Chatelaine, and many other magazines. She is the author of Cape Breton Harbour, Places I’ve Been and People I’ve Known and the Schmecks cookbook series. Must Write: Edna Staebler’s Diaries, edited by Christ...
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Details & Specs

Title:Food that Really SchmecksFormat:PaperbackDimensions:360 pages, 8.97 × 6.02 × 0.91 inPublished:December 4, 2006Publisher:Wilfrid Laurier University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0889205213

ISBN - 13:9780889205215

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``Interspersed with Staebler's true stories and anecdotes about cooking, Mennonites, her own family, and daily life in Waterloo region, reciptes in Food That Really Schmecks range from Crusty Chicken Potpie to Beet and Red Cabbage Salad to Porridge Bread, Maple Custard, Emanuel's Dandeline Wine, and much more. A mouth-watering medley of country home cooking recipes that pass the test of time with flying colours.'' - The Midwest Book Review, May 2007 - 200705