Sarah E. Myers and Mary Beth Lind
plastic comb binding | 252 pages
7 x 9 inches
original pen and ink drawings
DESCRIPTION:
Simple grains yield rich breads that range from the mystically light
to the substantially chewy. These breads offer incontestable food value
and flavor; they will satisfy and delight those sensitive to
nutritional concerns.
The very act of bread baking itself provides a welcome diversion
from the computer screen or office -- and a gratifying result, no
matter one’s other occupations!
Two sisters, whose family has operated a mill for two generations
producing stone-ground flours, bring these recipes from the family and
neighbors in West Virginia.
Here are more than 180 recipes for a multitude of breads, sweet
rolls, international grain dishes, and desserts. Each recipe is
explained in thorough detail for a novice as well as an experienced
baker.
REVIEWS:
“This collection of 170-plus healthful recipes using a variety of whole grains is
also a meditation on the staff of life, both organic and spiritual.” —Publishers
Weekly
This is old-fashioned breadmaking at its best; you can’t do better than
to use the clearly written Recipes from the Old Mill, with its bread
recipes recalled by two sisters who were raised near the family stream-powered grist mill
in West Virginia.” —The Observer
Many old-fashioned breads are included, and the book has a nice, homey feel.” —Library
Journal
“Perfect for a festive family dinner.” —San Francisco Examiner
CONTENTS:
Introduction
Corn
Wheat
Rye
Buckwheat
Multi-Grain
Spreads
Breakfast and Holiday Breads
Cultural Foods
Main Dishes
Desserts
Know Your Ingredients
Index
About the Authors
ABOUT
THE AUTHOR:
We are sisters who as children had to share a room and household
chores. It was our mother, Margaret Mininger Bucher, who had the vision
to preserve the old water-powered grist mill that was part of our
childhood homeplace in the mountains of West Virginia. She also shared
with us her enjoyment of cooking, her love of trying new recipes and
foods.
So it is no surprise that we both graduated from college with majors
in Home Economics. Sarah continued with degrees in Early Childhood
Education and in Occupational Therapy. Mary Beth received a master’s in
Foods and Nutrition and became a registered dietitian.
This cookbook, however, does not grow out of our formal education;
instead it rises out of our experience and our love of whole grains.
Currently, Sarah lives in Mount Joy, Pennsylvania, with her husband
Herb and the youngest of their three daughters. Sarah is an
occupational therapist at Wernersville State Hospital where she started
a “Dough-it-yourself” bread-baking therapy group.
Mary Beth is a consultant dietitian in private practice. She lives
near the homeplace in West Virginia with her husband, Lester, who is
the miller at The Old Mill. Together they also direct Mountain Retreat,
a small Christian retreat center with a theme of “discovering the
connection between the spiritual and the organic sources of life.”
