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• by:
• Shindler, Merrill

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.