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
Cover of the book Foodie Facts by Ann Treistman, Skyhorse Publishing
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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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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