Farmhouse Cookbook

How do American farmers cook and eat today? One recent chronicle of life on a typical Midwestern farm showed the family sitting down to TV dinners. But good home cooking still thrives in rural kitchens, as Susan Loomis has happily discovered during visits across the country. She has sampled Basque-style leg of lamb on an Idaho sheep ranch, tamale pie made by the New Mexico-born mistress of an Iowa cattle ranch, fruit pies from Maine to Washington, and dozens of other dishes. Along with the recipes for these Farmhouse Cookbook gives us an appealing glimpse of the farms they came from and the cooks who prepared them. A