A BOOK ABOUT SCRAPPLE—NO WAY?!

It brings me great pleasure to announce that this Pennsylvania Dutch gal has wrote an entire book about scrapple, the finest breakfast meat. Published as part of History Press' American Palate series, "Pennsylvania Scrapple: A Delectable History," is now available.

It's a delicious exploration of the lauded history of the essential Mid-Atlantic loaf. You'll discover how German settlers of Pennsylvania brought the slow food byproduct stateside, created to avoid waste in the day's butchering. You'll uncover the process—from that on the farm to that mass-produced—of how 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 me as I trace the sizzling history and culture of a beloved Pennsylvania Dutch icon.