About the Author

Anne Quinn Corr teaches basic food preparation at Penn State University in the Nutrition Department and has been cooking professionally for more than thirty years, specializing in gournmet natural foods. Since 1985 she has been a freelance food columnist for the Centre Daily Times.

Reviews

“Anne Quinn Corr’s book celebrates not only the seasons of Central Pennsylvania but the bounty of the land and the rich variety of its cultures and cuisines. With a keen sense of place and a warm appreciation for its people and traditions, from the Grange Fair to the festivals of the university’s international communities, this book captures the many flavors of our region.”—Sandra Spanier, Penn State University

“Seasons of Central Pennsylvania is a celebration of the region’s rich heritage. Food has woven together the fabric of life in these mountains for centuries. Our cooks have relied on the seasonal bounty to create sustenance, comfort, nourishment, and pleasure. In generations past a cook was ‘rated’ on the size and quality of their root cellar and the offerings of their kitchen. Anne Quinn Corr’s work is more than a significant compendium of wonderful dishes—it is a sociological treatise on the common bond that unites the hardworking people of this microculture.”—William Butler, Pennsylvania College of Technology, School of Hospitality

“No one knows better than Anne Quinn Corr that Central Pennsylvania has five seasons, namely, winter, spring, summer, fall and tailgating.”—Linda Hudkins Altoona Mirror

“Once the land of venison and shoo-fly pie, Central Pennsylvania now enjoys foods from around the world along with those traditional favorites. Culinary columnist Anne Quinn Corr—a fine cook herself —serves up savory examples of our developing Central Pennsylvania cuisine in this outstanding cookbook. The photos of our friends and neighbors preparing these dishes add spice to the dish. Recommended pre-mealtime reading.”—Bill Welsch, Mayor of State College, Pennsylvania