Globe Pequot / Lyons Press
Pages: 176
•
978-0-7627-7750-1 • Paperback • May 2012 • $14.95 • (£11.95)
Josh Chetwynd is an award-winning journalist who has worked as a staff reporter for such publications as USA Today and U.S. News & World Report. He is a versatile writer who has contributed to numerous other outlets, including The Wall Street Journal, The Times (of London), Variety, and BBC Radio on topics as varied as sports, film, politics, legal issues and travel. He has written three books. His most recent effort, titled The Secret History of Balls: The Stories Behind The Things We Love To Catch, Whack, Throw, Kick, Bounce and Bat was published by Perigee Books in May 2011. His previous work, Baseball in Europe: A Country by Country History, received critical acclaim from such publications as the Chicago Tribune (“fascinating”); The Guardian (UK) (“unrivaled in its description of baseball’s presence [in Europe]...definitive”); MLB.com (“comprehensive”); and Choice Magazine (“excellent…Highly recommended”). In addition, he co-authored the book British Baseball and the West Ham Club: History of a 1930s Professional Team in East London.
"This book is like a culinary version of One Thousand and One Nights. Each entry combines the sturdiness and dependability of history with the readability and charm of a folk tale. I wish I'd had this volume at hand back when I was doing my live show on The Food Network. Hardly a day went by when I wasn't asked about the origins of one dish or another."
~Sara Moulton, host of PBS’s Sara's Weeknight Meals
“I remember eating Caesar salad in Tijuana as a kid. I was always confused about the connection between the two, and it wasn't until I read How the Hot Dog Found its Bun that it all came together. The drama! The fraternal infighting! The appearance of Julia Child! If it weren't for this book, I'd have never known the back story. Thanks, Josh Chetwynd.”
~Meredith Arthur, CHOW.com
A smorgasbord of vignettes and tidbits about the quirky—and sometimes downright odd—origins of various kitchen inventions, products, and foodstuff