Kirjahaku

Lancaster County Bucket List is a bible of the region's most iconic destinations, from the classic to the quirky. Going beyond a guidebook, the author offers up more than 100 diverse experiences and describes in short, opinionated essays what makes them worth doing. Here is the inside story on where to get a meal prepared and served by Amish in their home, why men wear white coats and top hats at the Groundhog Day festival, and what to expect at a harness shop. With its essays on the best all-you-can-eat buffets, bicycle racing, and a stylish eatery where Plain people conduct business in Pennsylvania German, this book engages all the senses. It captures the county's eccentric spirit and turns up activities even locals may have missed.

Pennsylvania is filled with all sorts of unique and delicious foods. Historic dishes like scrapple and buckwheat cakes form part of an edible record. Smoked sausages, fried noodles, and the component parts of a pizza are all history on a plate. But where do you find these things? And what makes them great? In order to discover the answers, we'll have to leave the kitchen and hit the road. Pennsylvania Good East visits food landmarks across the state and tell readers why they’re worth a taste. Out in the country, we stop at farmer’s markets, artisan shops, and roadside restaurants. Where things are more built up, we stroll the neighborhoods. With old dairymen selling off to young organic growers, ethnic areas popping up around college campuses, trained chefs seeking out new locations for fine dining restaurants, and new artisans reaching back to recreate foods that we used to think were dead and gone, it’s the right time to take a fresh look at what Pennsylvania eats.

Brian Yarvin takes the reader on a 100+ recipe around-the-world culinary tour, from Malaysian Assam Laksa (fish in tamarind noodle soup) and Tibetan Then Thuk (noodles in broth), to Turkish Rokali Eriste (noodles with rocket, walnuts and yogurt) and Mexican Puchero Vaquero de Zacetecas (Cowboy beef and noodle stew). From making the dough to preparing dishes with delectable vegetables, meats and spices, Yarvin will help the cook get delicious results and his writing will entertain them throughout.

Starting with the basics of dough making, steaming and frying, Brian Yarvin provides mouth-watering colour photographs and step-by-step instructions so that anyone can recreate their grandmother’s pierogi or street-food treat at home, using ingredients from the local supermarket.