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Books: Cooking by Cuisine -> Cooking American
Country Scrapple: An American Tradition
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by:
Weaver, William Woys
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Publisher:
Stackpole Books
Published: September 1, 2003
ISBN: 081170064X
Format:Hardcover
Pages:192
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Book Description
From Booklist
William Woys Weaver traces the origins of an American culinary oddity in Country Scrapple. Few twenty-first-century Americans recall their forebears' scrapple, a hearty mixture of seasoned ground meat and grain that made delicious the
scraps left over from butchering. Served sliced and fried, scrapple fed farm families heartily through dark winter months. Each immigrant group had its own scrapple recipe, and the Pennsylvania Dutch version made from pork and cornmeal came to dominate
the scene. Ohioans still revel in goetta, which substitutes oats for corn. Weaver documents recipes for the many regional American variations and deftly explains the differences among them. The book even has a directory of German museums with
scrapple-related displays. A comprehensive bibliography documents written sources. Mark Knoblauch
Copyright © American Library Association. All rights reserved
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