Foodie Facts
A Food Lover's Guide to America's Favorite Dishes from Apple Pie to Corn on the Cob
Nonfiction, Reference & Language, Reference, Almanacs & Trivia, Curiosities & Wonders, Food & Drink, Food Writing
| Author: | Ann Treistman | ISBN: | 9781629149561 |
| Publisher: | Skyhorse Publishing | Publication: | November 11, 2014 |
| Imprint: | Skyhorse Publishing | Language: | English |
| Author: | Ann Treistman |
| ISBN: | 9781629149561 |
| Publisher: | Skyhorse Publishing |
| Publication: | November 11, 2014 |
| Imprint: | Skyhorse Publishing |
| Language: | English |
A treasury of trivia—plus recipes—for lovers of good old-fashioned comfort 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 era 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 book, Ann Treistman takes readers on a journey through a 1950s kitchen, and shares some surprising facts about culinary history. (For example, deviled eggs were first prepared in ancient Rome.)
For anyone who loves to make, bake—or eat—food, this is not only a fun read, but also includes fifty retro recipes, for mac and cheese and much, much more.
A treasury of trivia—plus recipes—for lovers of good old-fashioned comfort 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 era 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 book, Ann Treistman takes readers on a journey through a 1950s kitchen, and shares some surprising facts about culinary history. (For example, deviled eggs were first prepared in ancient Rome.)
For anyone who loves to make, bake—or eat—food, this is not only a fun read, but also includes fifty retro recipes, for mac and cheese and much, much more.
