Ebook Mennonite Men Can Cook, Too: Celebrating Hospitality with 170 Delicious Recipes, by Willard Roth
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Willard Roth is a topnotch cook who grew up in a sprawling Iowa farm family. He has always loved food—growing it, preparing it, eating it. As a Mennonite church leader and journalist, he is as well-known for the dinners he prepares as he is for his sermons or editorials. The man has traveled North America and much of the world, always making notes about the great meals he’s eaten. Then he’s routinely gone home and fiddled around in the kitchen until he can make the dishes he’s loved eating.
In this book are recipes inspired by the food made by his Mennonite mother and grandmothers. Other recipes are inspired from the monasteries he’s visited in Ireland and England. There are recipes of the food he’s eaten in Ghana, Jamaica, Cyprus, the Netherlands, India, and Nepal.
Roth mixes his keen food memories with his years of experience in the kitchen to create recipes that work for the home cook. Among his Soup recipes are Thai Coconut Shrimp, Chilled Melon Mint, and Hawkeye Corn and Chilies Chowder. His Small Plates recipes include Cheese Grits with Chunky Tomato Sauce, and Corn Leek Bake. Among his Mains are Lemon Turkey Stir-Fry with Pasta, Monastery Cornbread Casserole, Hearty Polenta Florentine, and Pecan Crunch Salmon Bake. Plus Beer-Braised Short Ribs and Balsamic Honey-Glazed Lamb Chops.
Cooks will also find Chutneys, Cordials, Rum Sauces, and Relishes. And lots of Vegetables and Salads. You’ll love the tons of Cakes, Candies and Cookies, Pies and Puddings, and Fruit and Frozen Desserts.
Willard Roth breathes hospitality and gives us the tools to practice it ourselves, along with unforgettable, easy-to-prepare recipes.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
- Sales Rank: #1145606 in Books
- Published on: 2015-11-17
- Original language: English
- Number of items: 1
- Dimensions: 9.10" h x 1.00" w x 7.20" l, .0 pounds
- Binding: Hardcover
- 192 pages
About the Author
Willard Roth, now retired in northern Indiana, but still cooking, loves to entertain. No surprise that Willard knows other guys who are great cooks—his book features recipes from eight of these men and three nephews. He lives in Elkhart Indiana.
Most helpful customer reviews
0 of 1 people found the following review helpful.
I can hardly wait for my husband to cook every dish! (while I relax with a glass of wine somewhere nearby.I'll do the dishes!)
By Darlene P. White
This is an exceptionally terrific cookbook! Author Willard Roth has traveled the world, enjoying cuisine and collecting recipes wherever he went. These are very "today" recipes with terrific instructions and great pictures, too! A super bang for your buck!
0 of 0 people found the following review helpful.
Guys in the kitchen
By Dr. Dave
Book Review
Roth, Willard. Mennonite Men Can Cook,Too: Celebrating Hospitality with 170 Delicious Recipes. Good Books. New York, New York. 2015. 308 pp.
I have known Willard Roth for nearly a decade as a spiritual companion, worship leader and fellow pilgrim. When he said he had a book published, I expected it to be a book on spirituality or worship or a collection of stories from his many trips to Ireland. Imagine my surprise to learn it was a cook book! And quite a cook book: wonderful, easy to follow recipes that offer a wide variety of delicious dishes, beautifully illustrated and offering complete menus. This is a book that is easy to use for the inexperienced cook and interesting to use by the experienced chef.
The best way to review a cookbook is by actually using – and tasting – the recipes! I invited two other couples and we had a great night experimenting. We started with English cucumber and onions (p.33) as an appetizer, a recipe from Ghana, and what an appetizer it proved to be, tangy with a touch of red pepper flakes. It was even better the next day. Our entrée was baked herb turkey roast (p.88), served with happy beets (p.160) and brown rice with pecans and apples (p. 65) and Aunt Effie’s rhubarb pudding (p.204) for dessert. The turkey consisted of only four ingredients, yet it was savory and aromatic; definitely to focal point of the meal. The beets and rice were delightful accompaniments. You will need to try them to see what made the beets so happy! Aunt Effie’s rhubarb pudding was a sweet, simple satisfying finishing touch. I love rhubarb and have enjoyed it in many different configurations; this is the first time I’ve had rhubarb pudding. The book also includes rhubarb jam, cake, muffins and chutney! The evening was a wonderful way to explore the book and experiment with its recipes, activities that the book intentionally invites and welcomes.
The poached salmon (p.278) is incredibly quick and easy and guaranteed to get a compliment. Other aunts are also honored: Barbara, Lucille and Stella. Everyone needs to know how to make preacher cookies (p.195), ten minutes prep time and no bake! My wife loves beets and Willard includes a unique beet slaw (p.40). Many of the recipes include personal insights or anecdotes. Willard also includes some favorite recipes from guest cooks, proving that he is not the only Mennonite man who can cook!
If you enjoy cook books or cooking or think you would like to try, I heartily recommend this book! You can sit and read it through as a book, enjoying the anecdotes and photos as enhancements or you can put on your apron and chef’s hat and put it to work in the kitchen. Buy a copy for your favorite male chef, or chef to be, and encourage him to make the kitchen his own!
0 of 0 people found the following review helpful.
Absolutely great..
By Kaye Whittaker
Absolutely great.... I am not a 'cook' any longer since my family is no longer here to prepare for. But loved the simple recipes - all served with LOVE. .
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