Country commune cooking

The author is a graduate of Bryn Mawr College, who worked as a maid back in the later 60s or early 70s to save enough money to travel around the country visiting communes, and collecting recipes. According to her, food there was wonderful -- and the recipes I've tried have been both unique and delectable. Off the top of my head, I particularly recommend the kremsils -- sort of a pancake made with cottage cheese and matzoh meal, traditional during Passover, but delicious enough to serve year round (including by those of us who are not Jewish). This book is wonderful for both its recipes and its stories/information.