Peter G. Rose

Food historian and award-winning author Peter Rose gives us an enlightening sampling of historical Dutch recipes adapted for the modern kitchen. From cookies and custards to savory dishes and salads, Rose shows that historical cooking—whether done over an open fire or on a stovetop—need not be a thing of the past. Rose includes an engaging overview of Dutch culinary history from the middle ages to the seventeenth century, giving readers a tour of the foodways of the Netherlands and New Netherland.

A light-hearted cookbook that reflects the historical and culinary heritage of the Hudson Valley.Whether it's grilled corn on the patio or a hot bowl of soup by the fire, the foods we eat are often intimately connected to the seasons of the year. For twenty years, award-winning food writer and historian Peter G. Rose has written a column on family food for newspapers in the Hudson Valley, and this light-hearted cookbook includes some of her most popular recipes. Drawing on the rich historical and culinary legacy of the Hudson Valley, Rose offers simple, easy-to-make recipes for patio, boat, cabin, or RV in the summer, and for enjoying by the fireside in the winter. Along the way she offers tidbits of food history, ideas for entertaining, and suggestions for using local ingredients. Informative and tasty, these recipes showcase the Hudson Valley as both a culinary and historic destination.

The most favored Dutch cookbook of the seventeenth century, The Sensible Cook (De Verstandige Kock) had a major impact on the foodways of the Dutch in the Netherlands and in their New World territories.As a part of the larger work, The Pleasurable Country Life, The Sensible Cook records the foodways of rich middle-class households, the cooking methods and typical dishes they prepared, and the implements and ingredients they employed.Often the recipes are surprisingly sophisticated. From braising a chicken with orange peel and cinnamon to stuffing pigeons with a mixture of parsley, ginger, sugar, butter, and raisins, many of the dishes are still appealing today. Peter G. Rose has, in fact, adapted some two dozen of the recipes for contemporary use-tempting dishes such as “Shoemaker’s Cake,” a delicious combination of bread crumbs, butter, eggs, and stewed apples.Handsomely illustrated with Dutch genre paintings, The Sensible Cook will interest cooks, food historians, students of social and cultural history, and the large number of Dutch descendants in America. Most important, this book will be welcomed by all who enjoy good food.

The most favored Dutch cookbook of the seventeenth century, The Sensible Cook (De Verstandige Kock) had a major impact on the foodways of the Dutch in the Netherlands and in their New World territories. As a part of the larger work, The Pleasurable Country Life, The Sensible Cook records the foodways of rich middle-class households, the cooking methods and typical dishes they prepared, and the implements and ingredients they employed. Often the recipes are surprisingly sophisticated. From braising a chicken with orange peel and cinnamon to stuffing pigeons with a mixture of parsley, ginger, sugar, butter, and raisins, many of the dishes are still appealing today. Peter G. Rose has, in fact, adapted some two dozen of the recipes for contemporary use-tempting dishes such as “Shoemaker’s Cake,” a delicious combination of bread crumbs, butter, eggs, and stewed apples. Handsomely illustrated with Dutch genre paintings, The Sensible Cook will interest cooks, food historians, students of social and cultural history, and the large number of Dutch descendants in America. Most important, this book will be welcomed by all who enjoy good food.