"You don't need to be Mennonite to cook this food and eat it. Mennonite Girls Can Cook has great photos that accompany each recipe and a lot of comfort food. I'm getting hungry now!"
—Sophie Lui, morning news anchor for Global BC
"Whether you are of Mennonite background or not, you will don your apron and head into the kitchen to make these simple, delectable country recipes spiced with memories and inspirational thoughts."
—Rose Murray, author of ten cookbooks, including A Taste of Canada
"This new book is sure to inspire many others to explore the wonderful world of Paska, Vereniki, Borscht, and Portzelky. With the publication of this book, the secret is out—Mennonite girls really can cook!"
—Ed Fast, Member of Parliament, Abbotsford, British Columbia
"What a mouth-watering journey through my childhood, paging through this splendid collection of Mennonite recipes and photographs! I've eaten from a lot of other menus since then, but this food still schmecks (tastes) like no other food schmecks!"
—Andreas Schroeder, author of Renovating Heaven and The Mennonites: A Pictorial History of Their Lives in Canada
"Mennonite Girls Can Cook sends you on an imaginary journey back into the lives of our ancestors. As the authors share their personal stories behind the recipes, you want to become part of this large Mennonite family of special cooks."
—Esther Shank, author of Mennonite Country-Style Recipes and Kitchen Secrets
Authors to donate royalties to feed hungry children
"Our dream has always been to be able to feed a hungry child," says author Lovella Schellenberg, adding that they all agreed to never take money from the sale of the book for themselves.
Interview on Global BC
Meet two of the authors of Mennonite Girls Can Cook as they are interviewed on Global BC morning news.
How to make Marg's hazelnut roll
Anneliese and Lovella demonstrate how to make a hazelnut roll on Global BC.
'Cash cow' or a chance to share?
Several of the Mennonite Girls share personal stories.
Mennonite Girls feed the spirit too
Article and recipe from the Pittsburgh Post-Gazette.