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category: Cooking
published: Aug 2009
ISBN:9781554587926

Food That Really Schmecks

by Edna Staebler, introduction by Wayson Choy, foreword by Rose Murray

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canadian, casseroles, canning & preserving
0 of 5
0 ratings
rated!
rated!
list price: $14.99
edition:eBook
also available: Paperback
category: Cooking
published: Aug 2009
ISBN:9781554587926
Description

Updated version of this bestselling Mennonite cookbook. 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 Authors

Edna Staebler

Edna Staebler who passed away in 2006 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 Christl Verduyn, was published by Laurier Press in 2005.

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Wayson Choy's first novel, The Jade Peony, was co-winner -- with Margaret Atwood's Morning in the Burned House -- of the 1995 Trillium Award for the best book by an Ontario resident. It also won the City of Vancouver Book Award. The Jade Peony spent 26 weeks on the Toronto Globe & Mail bestseller list and placed Number 6 on its 1996 Year End National Bestseller List for Fiction.

Born in Vancouver in 1939, Wayson Choy taught English Literature at Humber College in Toronto for over 25 years. In 2004 Choy was appointed to the Order of Canada and won the Harbourfront Festival Prize, awarded annually to a writer who "has made a substantial contribution to the world of books and writing." Wayson Choy lives in Toronto and writes full-time.

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ROSE MURRAY studied cooking techniques in Hong Kong, Costa Rica, and Paris at Le Cordon Bleu, La Varenne, and L\Ecole de Gastronomie Francaise Ritz-Escoffier. She is the author of numerous cookbooks.
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Editorial Reviews

''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

''One of the best-loved, quirkiest cookbooks ever published in Canada, Food That Really Schmecks is by Edna Staebler....Its charm hasn't stale-dated; the recipes are homey and local (long before urban sophisticates considered that a virtue), featuring such timeless dishes as Schnippled Bean Salad and Shoo-fly Pie. As much a snapshot of a way of life as a book of recipes, Food That Really Schmecks is infused with Staebler's keen observations, anecdotes and a frank, no-nonsense approach.''

— Sasha Chapman

''This book's major joy is Staebler's writing style. She doesn't treat food as something to revere or fear--food is to be eaten and enjoyed. Her chatty, humorous, and no-nonsense narrative leaves readers feeling as if they are reading a letter from a dear friend. She also includes conversations from Bevvy Martin's family, such as her introduction to the Sour Cream Raisin Pie: 'Be reckless, forget about calories; you won't get this Pennsylvania Dutch speciality very often. Tell that to your guests.'''

— canada-eats.com, May 2007

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