"An essential food in Mid-Atlantic kitchens for hundreds of years, scrapple is the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, the slow food byproduct was created to avoid waste in the day's butchering. Pork trimmings were stewed until tender, ground like sausage and blended with the originating broth, cornmeal and buckwheat flour. Crispy slabs of scrapple sustained regional ancestors through frigid winter months and hard-worked harvests. Today, companies such as Habbersett and Rapa still produce scrapple as new generations of chefs create exciting ways to eat the staple. Join author Amy Strauss as she traces the sizzling history and culture of a beloved Pennsylvania Dutch icon." --
Record details
ISBN:162585885X (pbk.) :
ISBN:9781625858856 (pbk.) :
Physical Description:127 pages : illustrations ; 23 cm print
Publisher:Charleston, SC : American Palate, 2017.
Content descriptions
Bibliography, etc. Note:
Includes bibliographical references (pages 121-123) and index.
Formatted Contents Note:
Scrapple 101 : meet the underappreciated king of breakfast -- Blast from Pennsylvania's past : how the German settlers invented "pan rabbit" -- Heavyweight champs : Habbersett and Rapa scrapple -- In celebration of meat : uncovering East Coast scrapple festivals -- On the farm : generations of families continue scrapple-making traditions -- Behind the butcher's doors : talking scrapple-making with small-town butcher shops -- Whole-animal butchery made scrapple new again -- What's for breakfast : how to eat and prepare scrapple -- Short order : classic restaurants make scrapple a permanent staple -- How scrapple became trendy - You did what with scrapple? -- Appendix I: Get in the kitchen : scrapple recipes to spark a meaty love affair -- Appendix II: Your Philadelphia guide book.
Bookplate:
This item was purchased in honor of Colleen Hutter & family for their donation to the Southern Lehigh Public Library Helping Hands Campaign 2017-2018.
Book
