Fritos pie
Subtitle: stories, recipes, and more
By: Kaleta Doolin ; foreword by Davia Nelson
Edition: 1st ed.
Publisher: Texas A&M University Press
Published: 2011
Place of publication: College Station
Language: eng
Number of pages: 201
ISBN-13: 9781603442565; 9781603442572
Subjects: Cooking (Corn); Frito-Lay, Inc; Corn products industry; Family; Family-owned business enterprises; Corn chips; History
Description: In 1932 C.E. Doolin, the operator of a struggling San Antonio confectionery, purchased for $100 the recipe for a fried corn chip product and a crude device used to make it, along with a list of nineteen customer accounts. From that humble beginning sprang Fritos ('fries' in Spanish), a product that, thanks to Doolin's marketing ingenuity and a visionary approach to food technology, would become one of the best-known brands in America. Fritos Pie is an insider's look at the never-before-told story of the Frito Company written by Kaleta Doolin, daughter of the company's founder. Filled with personal anecdotes, more than 150 recipes, and stories, this book recounts the company's early days, the 1961 merger that created Frito-Lay, Inc., and beyond.
Notes: Includes bibliographical references and index.
Table of contents: title: Introduction; title: San Antonio; title: Cooking with Fritos; title: Frito kids; title: Diversification; title: Cattle and corn; title: Inventors and inventions; title: Ronald; title: Fritos chili pie; title: Natural hygiene; title: Desserts; title: Then and now; title: Cooking with Fritos today; title: Epilogue; title: Appendix 1: Recommended reading; title: Appendix 2: Timelines; title: Appendix 3: Letter from C.E. Doolin to the Frito Bandwagon; title: Appendix 4: Doolin family and Frito Company patents; title: Appendix 5: Recipes by chapter; title: Appendix 6: Web sites; title: Index.