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.For more information or to reserve a copy, e-mail us at londonbritain@msn.com.
Until next time....
Roger Morris
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?
