Foodie Facts

MODERATE DEVILIS ALMOST A CONTRADICTION IN TERMS; AND YET IT IS QUITE CERTAIN THAT IF A DEVIL IS NOT MODERATE HE DESTROYS ... Whatever you want to call it, though, the deviled egg has been around in different iterations for about eight ...

Foodie Facts

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.

More Books:

Foodie Facts
Language: en
Pages: 192
Authors: Ann Treistman
Categories: Cooking
Type: BOOK - Published: 2014-11-11 - Publisher: Skyhorse

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?
Who Put the Devil in Deviled Eggs?
Language: en
Pages: 192
Authors: Ann Treistman
Categories: Cooking
Type: BOOK - Published: 2011-07-01 - Publisher: Simon and Schuster

Who pitted the first cherries and nestled them into pie crust? Was a meatloaf sandwich the result of a late-night refrigerator run? Does anyone really crave green bean casserole, complete with fried onions on top? In this time of hyper-awareness of locality—when every roast chicken needs a pedigree of a
Food Lit
Language: en
Pages: 350
Authors: Melissa Brackney Stoeger
Categories: Cooking
Type: BOOK - Published: 2013 - Publisher: ABC-CLIO

An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.
The Pink Book
Language: en
Pages: 200
Authors: Kaye Blegvad
Categories: Art
Type: BOOK - Published: 2019-10-01 - Publisher: Chronicle Books

What do we think of when we think pink? In this richly illustrated homage to the color, artist Kaye Blegvad explores its significance across history and cultures, from gender connotations to product marketing, symbols and iconography, and more. Through engaging mini essays, interactive exercises, object studies, and interviews, readers will
Mom's Best Crowd-Pleasers
Language: en
Pages: 208
Authors: Andrea Chesman
Categories: Cooking
Type: BOOK - Published: 2012-03-29 - Publisher: Storey Publishing

Cooking for a crowd doesn’t have to be stressful! Andrea Chesman shows you how to perfectly predict how much food you’ll need, prepare it in time, and enjoy yourself while cooking for the masses. With 101 recipes that include Three-Cheese Noodle Bake, All-American Burgers, and Chocolate Mint Ice-Cream Pie, you’ll