{"product_id":"9781629149561","title":"Foodie Facts: A Food Lover's Guide to America's Favorite Dishes from Apple Pie to Corn on the Cob","description":"\u003cb\u003eConsider this The Food Lover’s Companion lite—short and sweet trivia about retro American food.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWho 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?\u003cbr\u003e\u003cbr\u003eIn 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.\u003cbr\u003e\u003cbr\u003eIn 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.\u003cbr\u003e\u003cbr\u003eThe perfect gift for those who love to make, bake, and eat food, \u003ci\u003eFoodie Facts\u003c\/i\u003e promises to be a wickedly good read with recipes to boot.\u003cbr\u003e\u003cbr\u003eSkyhorse 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 \u003ci\u003eNew York Times\u003c\/i\u003e 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.","brand":"Skyhorse Publishing","offers":[{"title":"Default Title","offer_id":47139537354992,"sku":"9781629149561","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781629149561_p0.jpg?v=1763872484","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781629149561","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}