Morning Glories: Recipes for Breakfast, Brunch, and Beyond from an American Country Inn by Donna Leahy |
Wisdom of the Plain Folk: Songs and Prayers from the Amish and Mennonites by Donna Leahy |
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Editorial Reviews
Amazon.com Review
Located in Lancaster County, Pennsylvania, home of Amish and Mennonite farmers, the Inn at Twin Linden delivers relaxation along with great eating. Recipe for a Country Inn is chef-owner Donna Leahy's evocation of the award-winning spot and its cooking and, perhaps most interestingly, provides a behind-the-scenes glimpse of what makes such a place tick. Leahy pulls no punches, and in a series of "Notes from the Inn" ("Publicity" and "Guests," to name two) she recounts the nitty-gritty of day-to-day inn management. The inn is justly known for its bounteous breakfasts and dinners, and Leahy provides over 125 recipes for these treats, which include the likes of Baked French Toast with Peaches and Blueberries; Apple and Walnut Pancakes; Rack of Lamb with Mint Pesto; and Seafood Pot Pie with Saffron and Dill. Soups like Scallops and Sweet Corn Chowder and salads such as Marinated Green Beans with Crispy Leeks are also on the menu, as are desserts and tea-time favorites like Chocolate Chunk Bread Pudding and Apricot Coconut Almond Bars. The recipes are readily made and come with tips and variations, like those for dressing up simple egg dishes (use a mixture of crème fraîche and herbs as a delicious all-purpose garnish). Illustrated with color photos throughout, many of which capture the beauty of the inn's locale in all seasons, and with shots of the dishes, the book will delight lovers of country cooking as well as those curious about the management of a vacation institution. --Arthur Boehm
From Publishers Weekly
Leahy serves up an ample taste of a dream fulfilled: to buy, renovate and operate a rural Pennsylvania inn with her husband. At the same time she offers 125 recipes that have converted hostelry visitors into her fans. Sidebars peppered throughout discuss such basics as catering to guests' dietary restrictions, securing publicity for the business and what it's like cooking for a crowd. The heart of the book, however, is its informal table. Time constraints mean that Leahy favors recipes that are not overly complicated and others that can be prepared in advance. Breakfasts (as in her earlier Morning Glories) are a particular strength with 16 egg dishes and 16 additional helpings of breakfast fare featuring fruits or berries, such as Baked French Toast with Peaches and Blueberries. Soups bring on Oyster and Pancetta Chowder and Smoked Tomato Soup, and salads include the savory Quail with Belgian Endive and Blueberry Vinaigrette. While limited in number, entries entice with Sirloin Strip Steak with Stilton Crust and Lobster Fricasee with Corn and Chive Pancakes. Teatime is a daily affair at the inn, where Strawberry Mascarpone Meringues and Pecan Shortbread Bars may be piled on the plate. Husband Robert Leahy's striking photographs of local scenery and Amish and Mennonite neighbors supply an intimate portrait of a weekend in the country.
See all Editorial Reviews
Located in Lancaster County, Pennsylvania, home of Amish and Mennonite farmers, the Inn at Twin Linden delivers relaxation along with great eating. Recipe for a Country Inn is chef-owner Donna Leahy's evocation of the award-winning spot and its cooking and, perhaps most interestingly, provides a behind-the-scenes glimpse of what makes such a place tick. Leahy pulls no punches, and in a series of "Notes from the Inn" ("Publicity" and "Guests," to name two) she recounts the nitty-gritty of day-to-day inn management. The inn is justly known for its bounteous breakfasts and dinners, and Leahy provides over 125 recipes for these treats, which include the likes of Baked French Toast with Peaches and Blueberries; Apple and Walnut Pancakes; Rack of Lamb with Mint Pesto; and Seafood Pot Pie with Saffron and Dill. Soups like Scallops and Sweet Corn Chowder and salads such as Marinated Green Beans with Crispy Leeks are also on the menu, as are desserts and tea-time favorites like Chocolate Chunk Bread Pudding and Apricot Coconut Almond Bars. The recipes are readily made and come with tips and variations, like those for dressing up simple egg dishes (use a mixture of crème fraîche and herbs as a delicious all-purpose garnish). Illustrated with color photos throughout, many of which capture the beauty of the inn's locale in all seasons, and with shots of the dishes, the book will delight lovers of country cooking as well as those curious about the management of a vacation institution. --Arthur Boehm
From Publishers Weekly
Leahy serves up an ample taste of a dream fulfilled: to buy, renovate and operate a rural Pennsylvania inn with her husband. At the same time she offers 125 recipes that have converted hostelry visitors into her fans. Sidebars peppered throughout discuss such basics as catering to guests' dietary restrictions, securing publicity for the business and what it's like cooking for a crowd. The heart of the book, however, is its informal table. Time constraints mean that Leahy favors recipes that are not overly complicated and others that can be prepared in advance. Breakfasts (as in her earlier Morning Glories) are a particular strength with 16 egg dishes and 16 additional helpings of breakfast fare featuring fruits or berries, such as Baked French Toast with Peaches and Blueberries. Soups bring on Oyster and Pancetta Chowder and Smoked Tomato Soup, and salads include the savory Quail with Belgian Endive and Blueberry Vinaigrette. While limited in number, entries entice with Sirloin Strip Steak with Stilton Crust and Lobster Fricasee with Corn and Chive Pancakes. Teatime is a daily affair at the inn, where Strawberry Mascarpone Meringues and Pecan Shortbread Bars may be piled on the plate. Husband Robert Leahy's striking photographs of local scenery and Amish and Mennonite neighbors supply an intimate portrait of a weekend in the country.
Copyright 2002 Cahners Business Information, Inc.
See all Editorial Reviews
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover
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