"Pennsylvania Scrapple: A delectable History"

Pa Scrapple Book Cover.png

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 available in bookstores near you—including Amazon, Barnes & Noble, this site, and via my publisher (+ more!).

It's a delicious exploration of the lauded history of the essential Mid-Atlantic loaf. You'll discover how German settlers of Pennsylvania brought this 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 my beloved Pennsylvania Dutch icon.

Now Available!

Review it on Amazon!


Radio & TV appearances:

“Counter Culture” on PBS 39

PBS39 Appearance_CounterCulture

 CBS Philly 




"Author and food writer Amy Strauss has no shortage of ways to colorfully describe scrapple. In her new book, “Pennsylvania Scrapple: A Delectable History” (History Press), Strauss digs deep into what makes the divisive breakfast staple so misunderstood, yet so important to its home state." Lehigh Valley Live

"Let’s talk, for a moment, about scrapple. Wait, wait, says author Amy Strauss: Don’t move on to the next story before you hear her out. And definitely don’t reject scrapple completely before you learn a little more about its history. Because Strauss argues that scrapple, that humble, traditional regional food that, as the saying goes, helps a hog butcher “use everything but the oink,” deserves better than an “ew.” Lancaster Online

"Last year, I ran into my foodie writer friend Amy Strauss and was excited to hear she was writing a book about this delicacy. I can’t think of anyone better to tackle this project, as Amy has always been proud of her Pennsylvania Dutch heritage, and has been a Philadelphia based food and drink writer and editor for over a decade." — JimBreslin.com

"Amy Strauss, a food and drink writer living in Philadelphia, is on a mission to demystify the breakfast meat in her new book Pennsylvania Scrapple: A Delectable History. She traces the history and culture of the Pennsylvania Dutch staple and checks-in on chefs who are creating exciting new ways to eat it." Philly Grub

"I had to include this one on the list, because whenever I am out with my family and order scrapple they give me looks of revulsion. This book sets the record straight. The author was animated, fun to talk with, and a relentless supported of this most misunderstood food." — PCN's PA Books (Book Interview named hosts top favorite episodes—& they've produced 800!)

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