A delectable history of the "meatloaf" of breakfast- scrapple! 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 Pennsylvnia, the slow food byproduct was created to avoid waste in the day's butchering. This book is rich with it's history, pictures, anecdotes and recipes by Amy Strauss, a food and drink writer living in Philadelphia.
ITEM # SCRAP-BK