Filled with 75 recipes from favorite Brandywine regional chefs. With more than 200 color photos of people, prepared recipes and landscapes. Interesting stories about the farmers, winemakers and chefs who grow and prepare the local bounty. Plus an introduction from food guru Colman Andrews.
Did you ever wonder what happens to old pets? Polly cat, the housekeeper for our friends Michael and Jennifer Stillabower, and I got in a little practice this weekend at their beach house in South Bethany. When the time comes, I'm thinking about what would go best with aged white meat that probably tastes a lot like rabbit, not too much fat, a little sinewy. Maybe a 5-year-old white Chateauneuf-du-Pape?
Roger Morris writes about wine, food, and travel for several publications including Town & Country, Robb Report, Wine Enthusiast, Intermezzo, USA Today Magazines, Sante', The Daily Meal, Sommelier Journal, Beverage Media, Drinks, Drinks Business (UK), Writer's Digest and Details.com.
Morris may be contacted at email@example.com or by writing to 331 Quimby Drive, Wilmington, DE 19808, USA