تاریخچه‌ای آشپزی از دلاور جنوبی: اسکرپل، آلوهای ساحلی و موش‌خرما (ذائقه آمریکایی)

Front Cover -- Half Title -- Title Page -- Copyright -- Dedication -- Contents -- Acknowledgements -- Introduction -- 1. Settling Southern Delaware -- 2. Farmers First and Always -- 3. Fruits of the Orchards and Vines -- 4. Always Eat Your Vegetables -- 5. Grains and Gristmills -- 6. Meat on the Hoof and in the Streams -- 7. Poultry and Plucky Blue Hen Chickens -- 8. Swimmers and Shellfish -- 9. Potent Potables -- 10. The Road to the Future -- Appendix I. How Cookbooks Tell Our Stories -- Appendix II. Farms and Markets in Southern Delaware -- Bibliography -- About the Author;Historic farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today{u2019}s home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.