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'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 f... Read More
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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'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 f... Read More
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'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.
Details
Pages: 160
Publisher: Arcadia Publishing Inc.
Imprint: The History Press
Series: American Palate
Publication Date: 1st August 2016
State: Delaware
Illustration Note: Color sigs / inserts
ISBN: 9781467135467
Format: Paperback
BISACs: COOKING / History PHOTOGRAPHY / Subjects & Themes / Historical HISTORY / United States / State & Local / Middle Atlantic (DC, DE, MD, NJ, NY, PA)
Author Bio
Denise Clemons has written "Cape Flavors," a weekly food column for the home cook in the Cape Gazette since 2005. She offers nutrition workshops, cooking demonstrations and presentations on topics related to food and history. Clemons earned an MA in writing from Johns Hopkins University. She serves on the boards of a number of non-profit organizations, including the Daughters of the American Revolution and the Eastern Shore Writers Association. She and her husband Jack live in Lewes, Delaware.
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'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.
Pages: 160
Publisher: Arcadia Publishing Inc.
Imprint: The History Press
Series: American Palate
Publication Date: 1st August 2016
State: Delaware
Illustrations Note: Color sigs / inserts
ISBN: 9781467135467
Format: Paperback
BISACs: COOKING / History PHOTOGRAPHY / Subjects & Themes / Historical HISTORY / United States / State & Local / Middle Atlantic (DC, DE, MD, NJ, NY, PA)
Denise Clemons has written "Cape Flavors," a weekly food column for the home cook in the Cape Gazette since 2005. She offers nutrition workshops, cooking demonstrations and presentations on topics related to food and history. Clemons earned an MA in writing from Johns Hopkins University. She serves on the boards of a number of non-profit organizations, including the Daughters of the American Revolution and the Eastern Shore Writers Association. She and her husband Jack live in Lewes, Delaware.
