When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades. Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice—widely varied among different religious sects and localized communities, rich and poor, rural and urban—that complicates common notions of authenticity. Because there's no better way to understand food culture than to practice it, As American as Shoofly Pie's cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to Schnitz, these dishes lay the table with a multitude of regional tastes and stories. Hockt eich hie mit uns, un esst eich satt—Sit down with us and eat yourselves full!

When Kathryn Guilford learns her long-time friend and former boyfriend is dead from apparent suicide, she suspects foul play and hires Dr. Nick Polchak to help her learn the truth.

In 2003, the Shoofly Pie introduced an intriguing and unique detective: forensic entomologist Nick Polchak. So popular did Polchak become that author Tim Downs has now published five Bug Man novels. And now for the first time: the first two Bug Man novels under one cover. Shoofly Pie Within minutes of a murder, the first fly arrives at the scene. Soon there are hundreds, then thousands, and each one knows the victim's story... Thirty-year-old Kathryn Guilford turns to Dr. Nick Polchak, the Bug Man, to help her learn the truth about the apparent suicide of her longtime friend and onetime suitor. Polchak introduces her to a mysterious world of blood-seeking flies and flesh-eating beetles. But there's a problem... Kathryn Guilford has a pathological fear of insects. Now she must confront her darkest fears to unearth a decade-long conspiracy that threatens to turn her entire world upside down. Chop Shop Young Dr. Riley McKay has worked hard toward her career in pathology. But her promising future is threatened when suspicious activities -- bungled autopsies, concealed evidence, and unexplained wounds -- incriminate her supervising pathologist at the Allegheny County Coroner's Office in Pittsburgh, Dr. Nathan Lassiter. When Riley is ignored by her seniors and threatened by Dr. Lassiter, she turns in desperation to Dr. Nick Polchak, the Bug Man, to help her uncover the truth. From a handful of tiny maggots, Nick and Riley begin to unearth the facts... The flies on the wall can talk. Forensic entomologist Nick Polchak is listening.

Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks. Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour? Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

Holidays? Check. Birthdays? Check. Tuesdays? Check! Our research says life is 100% better any day pie is involved. There’s nothing like a rich, gooey slice of apple pie straight from the oven, baked in a perfectly flaky crust and topped with cinnamon-sugar. And now it can be yours, along with dozens more mouthwatering varieties, vegan at last and better than ever.Vegan Pie in the Sky is the latest force in Isa Chandra Moskowitz and Terry Hope Romero’s baking revolution. You’ll find delicious and adorable pies, tarts, cobblers, cheesecakes and more—all made without dairy, eggs, or animal products. From fruity to chocolaty, nutty to creamy, Vegan Pie in the Sky has the classic flavors you crave. And the recipes are as easy as, well, you know. Serve up some: Maple-Kissed Blueberry Pie She’s My Cherry Pie Chocolate–Peanut Butter Tartlets Salted Pecan Caramel Pie Pumpkin Cheesecake Learn how to rock (and roll) the perfect pastry crust, whether butter, graham cracker, chocolate cookie, or gluten-free almond. Luscious toppings transform your pie into a showstopper. And you’ll even find handheld treats, to make getting your recommended daily allowance of pie more convenient! With gorgeous color photos and Isa and Terry’s irreverent commentary throughout, Vegan Pie in the Sky is the modern baker’s bible for pie that’s out of this world.

More than 75 traditional Amish recipes, practical gardening tips, and firsthand accounts of traditional Amish events like corn-husking bees and barn raisings. The Amish Cook is based on a newspaper column of the same name that started when aspiring editor Kevin Williams convinced Elizabeth Coblentz, an Old Order Amish wife and mother, to write a weekly cooking column. Each week Elizabeth shared a family recipe and discussed daily life on her Indiana farm, spent with her husband, Ben, and their eight children and 32 grandchildren. A truly unique collaboration between a simple Amish grandmother and a modern-day newspaperman, The Amish Cook is a poignant and authentic look at a disappearing way of life.

Fly Guy is hungry. He wants something brown and smelly. Yuck! Fly Guy returns home to discover that Buzz has gone on a picnic without him! Sad and hungry, Fly Guy takes off in search of his favorite food. He gets shooed away from a hamburger, a slice of pizza, a dog's bones, and even roadkill--leaving readers to guess what Fly Guy's favorite oozy, lumpy, smelly, brown food could possibly be. It's Shoo Fly Pie, of course!Using hyperbole, puns, slapstick, and silly drawings, Tedd Arnold delivers an easy reader that is full of fun in his NEW YORK TIMES bestselling Fly Guy series.

A charming bakery cookbook with 85 southern baking recipes for favorites like cookies, cakes, pies, and more to make every day delicious—from breakfast to dessert. Nestled on Main Street among the apple orchards and rolling hills of rural Virginia, Red Truck Bakery is beloved for its small town feel and standout baked goods. Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom’s Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery’s provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please! “I like pie. That’s not a state secret… I can confirm that the Red Truck Bakery makes some darn good pie.”—President Barack Obama