Signed by the author, Tom Harte! Why is Boston Cream Pie called a pie when it’s clearly a cake? Who really invented chili? What famous dishes were discovered by accident?
For Tom Harte, questions like these are not half-baked. For over 20 years, Harte has been writing culinary reflections on such matters for the Southeast Missourian and KRCU Public Radio. The cream of this reflective crop - covering topics as diverse as Peeps and pâte à choux - and their attached recipes are included in this volume.
Harte’s expertise, humor, and relentless mission to go where good food can be found, no matter how exotic the locale nor how great the sacrifice of personal time, whip up a book that may be the most enjoyable and informative culinary collection you’ll ever own!