William Woys Weaver

William Woys WeaverWilliam Woys Weaver is an internationally known food historian and the author of 16 books. He is a rare 4-time winner of the prestigious IACP/Julia Child Cookbook Awards. His most recent gold medal went to Culinary Ephemera, 2010. His 1993 awad-winning cookbook Pennsylvania Dutch Country Cooking will be included in the forthcoming anthology: 100 Great American Cookbooks of the 20th Century. Weaver's most recent book, As American as Shoofly Pie was published by the University of Pennsylvania Press in 2013. Weaver is also the founder and director of the Keystone Center for the Study of Regional Foods, near Philadelphia. He maintains the Roughwood Seed Collection of heirloom food plants at the historic Lamb Tavern in Devon, Pennsylvania. www.williamwoysweaver.com Read More Read Less

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Flavors from the Garden13 %
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12 Mar 2024
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Roughwood Book of Pickling27 %
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Flavors from the Garden31 %
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Roughwood Book of Pickling31 %
Publisher: Rizzoli
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As American as Shoofly Pie26 %
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01 Apr 2017
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Food and Drink in Medieval Poland28 %
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20 Aug 1999
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Dutch Treats19 % NR
Publisher: St. Lynn's Press
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15 Sep 2016
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As American as Shoofly Pie10 % NR
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03 May 2013
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10.
100 Vegetables and Where They Came from15 % NR
Publisher: Algonquin Books
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20 Oct 2000
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11.
100 Vegetable & Where They Came ...
Publisher: Algonquin Books
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20 Oct 2000
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Heirloom Vegetable Gardening10 % NR
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20 Mar 2018
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A Quaker Woman's Cookbook39 % NR
Publisher: Stackpole Books
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01 Feb 2004
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Sauerkraut Yankees41 % NR
Publisher: Stackpole Books
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Country Scrapple43 % NR
Publisher: Stackpole Books
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Encyclopedia of Food and CultureNR
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