Who Put the Devil in Deviled Eggs?: A Food Lover's Guide to America's Favorite Dishes - Couverture souple

Treistman, Ann

Couverture souple

ISBN 10 : 1602397422 ISBN 13 : 9781602397422

Editeur : Skyhorse, 2011

Synopsis

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 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 18th 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 food lovers, Who Put the Devil in Deviled Eggs? promises to be a wickedly good read with recipes to boot.

A propos du livre

À propos de l'auteur

Ann Treistman is the author of 73 Ways to Help Your Baby Sleep and Foodie Facts. She has worked as a cookbook editor at a number of publishing houses. She resides in New York City.

Détails de l'édition

• Éditeur: Skyhorse
• Date d'édition: 2011
• Langue: anglais
• ISBN 10: 1602397422
• ISBN 13: 9781602397422
• Reliure: Broché
• Nombre de pages: 192
• Coordonnées du fabricant: non disponible
• Personne responsable: Simon and Schuster Netherlands BV; info@simonandschuster.nl; ; Herculesplein 96; Utrecht; 3584 AA; Pays-Bas