PDF Ebook Seasons of Central Pennsylvania: A Cookbook, by Anne Quinn Corr
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Seasons of Central Pennsylvania: A Cookbook, by Anne Quinn Corr
PDF Ebook Seasons of Central Pennsylvania: A Cookbook, by Anne Quinn Corr
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Centre County offers a marvelous vantage point from which to view Pennsylvania’s indigenous cuisine. Centrally located, it has become an island of regional specialties that make use of natural abundance in time-honored ways.
The draw of Penn State University brings the sons and daughters of a vast number of the Commonwealth’s citizenry into the area, along with their food preferences. International students create a microcosm of diversity that is unmatched by any other similar-size geographic region in the state. A sophistication spurred by foreign travel, along with the entertaining demands of the University and local corporations, makes the cuisine of Central Pennsylvania well worth serious study and appreciation.
In Seasons of Central Pennsylvania, Anne Quinn Corr demonstrates how the people of the Keystone State take a singular and active delight in their environment and its natural gifts. Each section focuses on a season, beginning with fall, as leaves turn color and tailgating begins. More than thirty original and adapted recipes are featured in each section, as well as photos and vignettes on area cooks, and stories about local events and activities that celebrate each season. The recipes include a wide variety of Central Pennsylvania ingredients, but also demonstrate the region’s cultural diversity with appetizing international recipes.
Many of the recipes and photographs included in Seasons of Central Pennsylvania were first published in food features by the author in the Centre Daily Times, the newspaper of Central Pennsylvania.
- Sales Rank: #1742187 in Books
- Published on: 2001-04-21
- Original language: English
- Number of items: 1
- Dimensions: 8.00" h x .56" w x 9.00" l, 1.33 pounds
- Binding: Paperback
- 240 pages
Review
“Anne Quinn Corr’s book celebrates not only the seasons of Central Pennsylvania but the bounty of the land and the rich variety of its cultures and cuisines. With a keen sense of place and a warm appreciation for its people and traditions, from the Grange Fair to the festivals of the university’s international communities, this book captures the many flavors of our region.”
—Sandra Spanier, Penn State University
“Seasons of Central Pennsylvania is a celebration of the region’s rich heritage. Food has woven together the fabric of life in these mountains for centuries. Our cooks have relied on the seasonal bounty to create sustenance, comfort, nourishment, and pleasure. In generations past a cook was ‘rated’ on the size and quality of their root cellar and the offerings of their kitchen. Anne Quinn Corr’s work is more than a significant compendium of wonderful dishes—it is a sociological treatise on the common bond that unites the hardworking people of this microculture.”
—William Butler, Pennsylvania College of Technology, School of Hospitality
“No one knows better than Anne Quinn Corr that Central Pennsylvania has five seasons, namely, winter, spring, summer, fall and tailgating.”
—Linda Hudkins, Altoona Mirror
“Once the land of venison and shoo-fly pie, Central Pennsylvania now enjoys foods from around the world along with those traditional favorites. Culinary columnist Anne Quinn Corr—a fine cook herself —serves up savory examples of our developing Central Pennsylvania cuisine in this outstanding cookbook. The photos of our friends and neighbors preparing these dishes add spice to the dish. Recommended pre-mealtime reading.”
—Bill Welsch, Mayor of State College, Pennsylvania
From the Author
Writing for the Centre Daily Times has been my opportunity to participate in the living journal of our times. Life here in Central Pennsylvania is very good–look at the crime statistics. People here care about one another–look at the announcements about service activities. And folks that live here take great delight in eating well–look at all the food features.
In the brief spotlight my subjects enjoyed in the newspaper, I made note of the impact that their interests or special accomplishments have had in our community. This book will make those moments of glory less ephemeral and help them to reach a larger audience.
The recipes and article excerpts in these pages showcase the largesse of the state. Much of the raw material is available for the gathering or is easy to cultivate or obtain. The entire book is a celebration of the seasons and begins with fall, the inaugural period here. At that time a wave of new residents–mostly temporary, though many become rooted and never leave–flows into State College. Every September the town and surrounding environs become highly energized serving and assimilating that influx. This book will enable all those new or temporary residents to realize the extraordinary natural gifts of the region and to participate in the culinary communion that we share.
About the Author
Anne Quinn Corr lives in State College, PA, where she writes a food column for the Centre Daily Times and teaches in Penn State's Nutrition Department. She also runs a catering service.
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