"This cookbook couldn't bend to the fast pace of our e-mail driven world. Like a slow Sunday pot roast, it had to simmer . . . culminating many months of conversation, writing, and Amish wisdom." --Kevin Williams<P>Part almanac, part cultural overview, part culinary calendar, <I>The Amish Cook at Home</i> is the harbinger of a new era in home cooking.<P>As the follow-up to Elizabeth Coblentz's <I>The Amish Cook</i>, <I>The Amish Cook at Home</i> by her daughter, Lovina Eicher and her editor and friend Kevin Williams introduces a new generation to Amish cooking and culture.<P>Structured around the four seasons, which heavily influence Amish life and cooking, <I>The Amish Cook at Home</i> offers recipes teaming with seasonal vegetables, fruits, and meat. Culinary traditions like Dandelion Jelly, Asparagus-Potato Soup, Chicken and Dumplings, and Concord Grape Streusel Pie are featured alongside Amish history, culture, and lore. Stories of Old Order days and glimpses into events like weddings, funerals, tax time, and the holidays are included, as well as anecdotes from Lovina's own family life shared with her husband Joe and their eight children.<P><I>The Amish Cook at Home</i> offers a welcome return to nature and community that is centered on the family table.