Biographical note:

Susan Sprague Yeske is familiar to food lovers in central New Jersey from her years as Food Editor for The Times of Trenton. She continues to write a weekly Food Notes column and is an award-winning restaurant critic for the newspaper.

Main description:

The ultimate tribute to the mid-Atlantic region's favorite treat, with more than 50 tantalizing recipes featuring pork roll!

Pork roll (regionally known as Taylor Ham) is a pork-based processed meat originating and commonly available in New Jersey and parts of Philadelphia. It was developed in 1856 by John Taylor of Trenton, New Jersey, and sold as "Taylor Ham.” THE PORK ROLL COOKBOOK explores the world of pork roll: it’s history, and making, and more than 50 dishes made with this unique regional delicacy! Pork roll is typically eaten as part of a sandwich, with popular condiments including salt, pepper, ketchup, mustard, hot sauce, lettuce, and tomato. It is also incorporated in many other recipes, notably a popular breakfast sandwich known in the region as a "Jersey Breakfast,” "Taylor Ham, Egg, and Cheese,” or "Pork Roll, Egg, and Cheese,” in which fried pork roll is topped with a fried egg and American cheese and served on a hard roll or bagel. However, today, pork roll is branching out. Recipes in this book include: ***Low Carb Quiche ***Pork Roll Breakfast Casserole ***Pork Roll Burgers ***Italian Style Pork Roll and Cheese Sandwich ***Roll Pizza ***Stuffed Mushroom Appetizer ***Pork Roll Pasta ***Walla Walla Pork Roll Breakfast ***Pork Roll Enchiladas ***Pork Poll Quesadilla And many more!