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Who Put the Devil in Deviled Eggs?: A Food Lovers Guide to Americas Favorite Dishes By: Ann Treistman

Who Put the Devil in Deviled Eggs?: A Food Lovers Guide to Americas Favorite Dishes

By: Ann Treistman

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Skyhorse Publishing, Inc., July 2011

#153 in Food & Drink > Reference

Synopsis

Who pitted the first cherries and nestled them into pie crust? Was a meatloaf sandwich the result of a latenight refrigerator run? And does anyone really crave green bean casserole, complete with fried onions on top? In this time of food hyperawarenesswhen every roast chicken needs a pedigree of a freerange home and antibioticfree pastits time to recognize 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, its 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.

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Preview added to your library

Who Put the Devil in Deviled Eggs?: A Food Lovers Guide to Americas Favorite Dishes

By: Ann Treistman

Skyhorse Publishing, Inc., July 2011

1
2
3
4
5

( 0 customer ratings)

#153 in Food & Drink > Reference

Found In

Food & Drink > Reference eBooks

Found In

Food & Drink > Reference eBooks

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Imprint: Skyhorse Publishing

ISBN: 4170000000706

Language: English

Download options: Adobe DRM EPUB

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