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

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 re.;Cover; Title Page; Dedication; Copyright; Contents; Introduction; Macaroni And Cheese; French Fries; Caesar Salad; Cobb Salad; Deviled Eggs; Chocolate Chip Cookies; Ice Cream Sundae; Cupcake; Hamburger; Baked Alaska; Lobster Roll; Corn Dog; Clams Casino; Popcorn; Blueberry Muffin; Corn On The Cob; Mashed Potatoes; Jell-O; Apple Pie; Steak; Potato Salad; Pumpkin Pie; Peanut Butter; Key Lime Pie; Soft Pretzels; Brownies; Doughnuts; Cereal; Bagel; Iced Tea; Pancakes; Chicken-Fried Steak; Gumbo; Meat Loaf; Reuben Sandwich; Tuna Fish Salad; Mayonnaise; Fried Chicken; Biscuits; Cheesecake 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. 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. Cover Title Page Dedication Copyright Contents Introduction Macaroni And Cheese French Fries Caesar Salad Cobb Salad Deviled Eggs Chocolate Chip Cookies Ice Cream Sundae Cupcake Hamburger Baked Alaska Lobster Roll Corn Dog Clams Casino Popcorn Blueberry Muffin Corn On The Cob Mashed Potatoes Jell-O Apple Pie Steak Potato Salad Pumpkin Pie Peanut Butter Key Lime Pie Soft Pretzels Brownies Doughnuts Cereal Bagel Iced Tea Pancakes Chicken-Fried Steak Gumbo Meat Loaf Reuben Sandwich Tuna Fish Salad Mayonnaise Fried Chicken Biscuits Cheesecake Fish SticksWaffle Pizza Hot Dog Maple Syrup Cotton Candy Twinkie Bubble Gum