A Taste of Amish Tradition: Recipes From Communities Across America Bliss Book

A Taste of Amish Tradition: Recipes from Communities Across America by Joanna Beth Miller (JBM) is a heartfelt and comprehensive cookbook that celebrates the diverse culinary heritage of Amish communities across the United States. Rooted in Miller’s own upbringing in an Eastern Washington Amish colony, where she learned to cook at her mother’s side, the book blends personal memoir with authentic recipes, offering readers a window into a way of life defined by simplicity, community, and resourcefulness. After leaving the colony, Miller found solace in these recipes, which bridge her past and present, inspiring this labor of love.The cookbook is structured into eight chapters, each focusing on a distinct Amish region, followed by an appendix and acknowledgments. It begins with an introduction detailing Miller’s childhood—kneading dough on a snowy winter day with her mother—and sets the stage for exploring how geography, history, and tradition shape Amish cooking. The recipes emphasize farm-fresh ingredients, manual techniques, and communal meals, avoiding modern conveniences like electricity.Chapter 1, “Pennsylvania Dutch Amish – The Heart of Tradition,” dives into Lancaster County’s hearty German-influenced dishes, featuring 10 recipes like Shoofly Pie, Chicken Corn Soup with Rivels, and Scrapple with Maple Syrup, reflecting barn-raising feasts. Chapter 2, “Ohio Amish – Rustic Abundance,” highlights Holmes County’s dairy-rich cuisine with dishes like Swiss Cheese and Ham Casserole, Buckeye Candy, and Cinnamon Rolls with Caramel Icing, tied to market-day abundance. Chapter 3, “Indiana Amish – Midwest Simplicity,” explores Shipshewana’s practical meals, including Beef and Noodle Casserole, Corn Pudding, and Hoosier Sugar Cream Pie, rooted in Midwest corn and beef traditions.Chapter 4, “Iowa Amish – Prairie Flavors,” focuses on Kalona’s hearty, winter-ready fare, with recipes like Ham and Bean Soup with Cornbread, Roasted Root Vegetable Medley, and Oatmeal Pie, showcasing preservation skills. Chapter 5, “Missouri Amish – Southern-Inspired Simplicity,” blends Ozark influences in Jamesport with Fried Chicken with Milk Gravy, Blackberry Jam Cake, and Venison Stew with Dumplings, reflecting wild game and sorghum sweetness. Chapter 6, “Montana and Beyond – Frontier Amish,” adapts to rugged western landscapes with Elk or Beef Jerky, Fisherman’s Trout Chowder, and Huckleberry Cobbler, emphasizing self-sufficiency.Chapter 7, “Desserts and Preserves – A Shared Amish Legacy,” unites communities with universal sweets like Whoopie Pies (chocolate and pumpkin), Peach Preserves, and Dill Pickle Relish, highlighting preservation for winter. Chapter 8, “Breads and Breakfast – The Amish Day Begins,” offers morning staples like Amish Friendship Bread, Buttermilk Biscuits, and Fried Mush with Maple Syrup, fueling daily labor.The appendix expands with a glossary of Amish terms (e.g., “rivels,” “schnitz”), tips for modern kitchens (e.g., using stand mixers), and resources for sourcing ingredients like bulk grains and molasses. Acknowledgments express deep gratitude to Amish communities, Miller’s family—especially a touching memory of baking with her mother—and supporters, emphasizing cultural respect.With over 80 recipes, the book balances authenticity and accessibility, inviting readers to savor Amish simplicity while appreciating their private lives. Its warm, rustic design—evidenced by the cover image of a wooden table laden with dishes like Potato Bread and Chow Chow, set against a serene Amish landscape with a horse-drawn buggy and barn—captures the essence of rural America, making it a timeless tribute to Amish culinary artistry.