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Title details for Foodie Facts: a Food Lover's Guide to America's Favorite Dishes from Apple Pie to Corn on the Cob by Ann Treistman - Available

Foodie Facts: a Food Lover's Guide to America's Favorite Dishes from Apple Pie to Corn on the Cob

by Ann Treistman
ebook
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Consider this The Food Lover's Companion lite—short and sweet trivia about retro American food.
Who pitted the first cherries and nestled them into pie crust? Was a meatloaf sandwich the result of a late-night refrigerator run? And does anyone really crave green bean casserole, complete with fried onions on top?
In this time of hyperawareness of locality—when every roast chicken needs a pedigree of a free-range home and antibiotic-free past—it's time to celebrate the very basics of American cooking, the joy of Velveeta and pleasures of Jell-O.
In this fun collection, author Ann Treistman takes readers on a journey through a 1950s kitchen, sometimes with surprising results. For example, deviled eggs were first prepared in ancient Rome, in a slightly different form and without the familiar moniker. The practice of removing the yolks from hard-boiled eggs, mixing it with spices and refilling the shells was fairly common by the 1600s. Why the devil? Well, it's hot in hell, and by the eighteenth century, it was all the rage to devil any food with a good dose of spice. Adding mustard or a signature sprinkle of hot paprika turned these eggs into devils.
The perfect gift for those who love to make, bake, and eat food, Foodie Facts promises to be a wickedly good read with recipes to boot.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Expand title description text
Publisher: Skyhorse

Kindle Book

  • Release date: November 11, 2014

OverDrive Read

  • ISBN: 9781629149561
  • Release date: November 11, 2014

EPUB ebook

  • ISBN: 9781629149561
  • File size: 15158 KB
  • Release date: November 11, 2014

Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food Essays History Nonfiction

Languages

English

Consider this The Food Lover's Companion lite—short and sweet trivia about retro American food.
Who pitted the first cherries and nestled them into pie crust? Was a meatloaf sandwich the result of a late-night refrigerator run? And does anyone really crave green bean casserole, complete with fried onions on top?
In this time of hyperawareness of locality—when every roast chicken needs a pedigree of a free-range home and antibiotic-free past—it's time to celebrate the very basics of American cooking, the joy of Velveeta and pleasures of Jell-O.
In this fun collection, author Ann Treistman takes readers on a journey through a 1950s kitchen, sometimes with surprising results. For example, deviled eggs were first prepared in ancient Rome, in a slightly different form and without the familiar moniker. The practice of removing the yolks from hard-boiled eggs, mixing it with spices and refilling the shells was fairly common by the 1600s. Why the devil? Well, it's hot in hell, and by the eighteenth century, it was all the rage to devil any food with a good dose of spice. Adding mustard or a signature sprinkle of hot paprika turned these eggs into devils.
The perfect gift for those who love to make, bake, and eat food, Foodie Facts promises to be a wickedly good read with recipes to boot.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Expand title description text
Cooking & Food Essays History Nonfiction
  • Details

    Publisher:
    Skyhorse

    Kindle Book
    Release date: November 11, 2014

    OverDrive Read
    ISBN: 9781629149561
    Release date: November 11, 2014

    EPUB ebook
    ISBN: 9781629149561
    File size: 15158 KB
    Release date: November 11, 2014

  • Creators
  • Formats
    Kindle Book
    OverDrive Read
    EPUB ebook
  • Languages
    English