Some people feel that the food cooked by the Pennsylvania Dutch is the best in the land. The Pennsylvania Dutch Cook Book, first published 10 years ago, and now out in a second edition with more and better recipes, bears out this opinion. The book concerns itself not with the whole body of cookery but only with those dishes indigenous to this region. Substantial, satisfying, savory even to read, these recipes suggest their makers' love of food and their historic need of food for sustenance and security. The introduction gives a brief history of the folk and their eating habits, and each section has a preface explaining the folklore concerning the food in question.