American Dish (Paperback) by Shindler, Merrill
Paperback; Published 5/21/2003; 160 Pages; ISBN 9780806524887
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A sumptuous and satisfying gastronomic history of the nation in the twentieth century.
Nothing conjures up images of turn-of-the-century America like a homemade apple pie, or evokes the postwar 1950s like a pot of fondue or bowl of onion dip. Here, restaurant critic Merrill Shindler takes aspiring cook--both actual and armchair--on a journey through the foods and drinks--that have defined each decade of the last hundred years. For those who have yearned for comfort food like the original Tuna Casserole of their childhood, or ever waned to learn how to make the perfect Baked Alaska, this is a clever and moth-watering look at the nation's culinary and cultural tastes.
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An egg wash is the best way to give your pie or other pastry a beautifully browned crust. Gently beat an egg and thin with a little milk or water, then brush on the crust before it goes in the oven. The protein in the egg browns in the oven and also gives the pastry additional strength.