Pennsylvania Good Eats

Exploring the State's Favorite, Unique, Historic, and Delicious Foods

Brian Yarvin

Pennsylvania is filled with all sorts of unique and delicious foods. Historic dishes like scrapple and buckwheat cakes form part of an edible record. Smoked sausages, fried noodles, and the component parts of a pizza are all history on a plate. But where do you find these things? And what makes them great? In order to discover the answers, we'll have to leave the kitchen and hit the road. Pennsylvania Good East visits food landmarks across the state and tell readers why they’re worth a taste. Out in the country, we stop at farmer’s markets, artisan shops, and roadside restaurants. Where things are more built up, we stroll the neighborhoods. With old dairymen selling off to young organic growers, ethnic areas popping up around college campuses, trained chefs seeking out new locations for fine dining restaurants, and new artisans reaching back to recreate foods that we used to think were dead and gone, it’s the right time to take a fresh look at what Pennsylvania eats.

Globe Pequot

Pages: 240 • Trim: 5¾ x 8¾

978-1-4930-5571-5 • Paperback • September 2021 • $21.95 • (£16.99)

978-1-4930-5572-2 • eBook • September 2021 • $20.50 • (£15.99)

Subjects: Travel / United States / Northeast / Middle Atlantic (NJ, NY, PA), Travel / Food, Lodging & Transportation / Road Travel, Travel / Special Interest / Culinary

Pennsylvania Good Eats

Exploring the State's Favorite, Unique, Historic, and Delicious Foods

Paperback

eBook

Summary

Pennsylvania is filled with all sorts of unique and delicious foods. Historic dishes like scrapple and buckwheat cakes form part of an edible record. Smoked sausages, fried noodles, and the component parts of a pizza are all history on a plate. But where do you find these things? And what makes them great? In order to discover the answers, we'll have to leave the kitchen and hit the road. Pennsylvania Good East visits food landmarks across the state and tell readers why they’re worth a taste. Out in the country, we stop at farmer’s markets, artisan shops, and roadside restaurants. Where things are more built up, we stroll the neighborhoods. With old dairymen selling off to young organic growers, ethnic areas popping up around college campuses, trained chefs seeking out new locations for fine dining restaurants, and new artisans reaching back to recreate foods that we used to think were dead and gone, it’s the right time to take a fresh look at what Pennsylvania eats.

Details

Globe Pequot

Pages: 240 • Trim: 5¾ x 8¾

978-1-4930-5571-5 • Paperback • September 2021 • $21.95 • (£16.99)

978-1-4930-5572-2 • eBook • September 2021 • $20.50 • (£15.99)

Subjects: Travel / United States / Northeast / Middle Atlantic (NJ, NY, PA), Travel / Food, Lodging & Transportation / Road Travel, Travel / Special Interest / Culinary

Author

Brian Yarvin has been a commercial photographer for over forty years. Today, his work is represented by Getty Images, StockFood, and Alamy Images. For the past fourteen years, he has been writing as well and is the author of several books. In addition, he has contributed both writing and photography to the Washington Post, Mothering Magazine, SeriousEats.com, and New Jersey Monthly. He has also taught food photography workshops at the Pennsylvania College of Art and Design in Lancaster.

Brian is also an avid backpacker who has walked thousands of miles on trails in the United States, the United Kingdom, Italy, France, and Switzerland. (Maybe it's all that talking that gives him a big appetite.) He currently live in Lancaster, Pennsylvania with his wife and fellow food fanatic Maria Grazia Asselle.

Reviews

A unique approach to creating a culinary treasury of palate-pleasing, appetite-satisfying recipes "Pennsylvania Good Eats: Exploring the State's Favorite, Unique, Historic, and Delicious Foods" by Brain Yarvin visits food landmarks across the state ranging from farmer's markets, artisan shops, and roadside restaurants. "Pennsulvania Good Eats" also covers old dairymen selling off to young organic growers, ethnic areas popping up around college campuses, trained chefs seeking out new locations for fine dining restaurants, and new artisans reaching back to recreate foods that we used to think were dead and gone.

— Midwest Book Review