Pennsylvania Scrapple : A Delectable History by Not Available (2017, Trade Paperback) online kaufen

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Product Identifiers

PublisherArcadia Publishing

ISBN-10162585885X

ISBN-139781625858856

eBay Product ID (ePID)9038739623

Product Key Features

Book TitlePennsylvania Scrapple : a Delectable History

Number of Pages128 Pages

LanguageEnglish

TopicRegional & Ethnic / American / Middle Atlantic States, United States / State & Local / Middle Atlantic (DC, De, Md, NJ, NY, Pa), Subjects & Themes / Regional (See Also Travel / Pictorials), History

Publication Year2017

IllustratorYes

GenreCooking, Photography, History

AuthorNot Available

Book SeriesAmerican Palate Ser.

FormatTrade Paperback

Dimensions

Item Height0.3 in

Item Weight0.7 Oz

Item Length9 in

Item Width6 in

Additional Product Features

Intended AudienceTrade

LCCN2017-944971

SynopsisJoin author Amy Strauss as she traces the sizzling history and culture of a beloved and sustaining Pennsylvania Dutch iconic dish, scrapple. The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for hundreds of years, the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, scrapple was made from the "scraps" of meat cut from the day's butchering to avoid waste. Pork trimmings were stewed until tender, ground like sausage, and belnded with broth, cornmeal, and buckwheat flour. Crispy slabs of scrapple sustained the Pennsylvanians through the frigid winter months and brutal harvest months, providing them with a high-energy and tasty breakfast meal that people enjoy even today., Join author Amy Strauss as she traces the sizzling history and culture of a beloved and sustaining Pennsylvania Dutch iconic dish, scrapple. The name may remind you of a certain word-based board game, but scrapple has been an essential, 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.

LC Classification NumberTX749.S773 2017