Bravetart: A Groundbreaking History Of Iconic American Desserts
The Food Guys discuss their new cookbook rave, "Bravetart" by Stella Parks. "It's not a labor of love, it's a labor of devotion." says Jon Jackson.
Parks researched the book, a history of desserts, for five years. All sorts of favorites are included - you can make classics at home while you learn about their history.
Just one example of the book's sleuthing is its examination of key-lime pie. In spite of its name, this recipe for curdled milk, lime juice, egg yolk and a graham cracker crust wasn't developed in the Florida Keys. It came straight from Borden Dairy.
On the topic of graham crackers: Greg vows to never buy them from a store again. You can make them yourself at home with whole wheat flour, butter, cane syrup (or honey), golden syrup, a tablespoon of vanilla, and cinnamon.
Another myth busted by "Bravetart:" your canned pumpkin pie filling is actually butternut squash!
Listen now for more fascinating food history.
(Broadcast: "The Food Guys," 07/22/18. Listen weekly on the radio at 11:50 a.m. Sundays, or via podcast.)