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I cant't wait to read this book
I am very excited to be receiving this book Frito Pie. I am The Granddaughter Of Mary Livingston who was the executive secretary to Mr Doolin at Frito's Dallas Texas. My 2 older sisters are/said to have been God Daughters to Mr Doolin. (in heart I think) I have black and white photos of The Doolin family passed down from my Mother (Daughter of Mary Livingston) as well as Mary Livingston Executive Picture that hung in Dallas Texas Frito Offices in the 40's. I would love to connect and share. I also have a few other things. Just exchanging history would be so interesting. I would love to say thank you to Kaleta for her father and mother were so very very good to all the families that worked for them. I heard wonderful stories about Frito's as I was growing up having almost a 20yr gap in age from my 2 older sisters they also told me their memories. I cant wait to see the pictures the picture of the office party where my Grandmother wrote on the picture to Mother Doolin (I know that...
I Just Love Frito Pie!
I can tell you this is a very interesting anthology on the history of the fritos. For those who grew up eating Fritos Pie, it is a wonderful look into the past. It is fullof pictures and recipes that detail just how many food items can be made from this little corn chip. I recommend it for anyone who likes to read about product history.
Frito Pie
Pretty good book, and did have some recipes for the famous Frito Pie that Texas is famous for. A pretty good book, that I would recommend.
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 vintage and newly created recipes, and stories, this book recounts the company’s early days, the 1961 merger that created Frito-Lay, Inc., and beyond.
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.
One of the first firms to utilize point-of-sale advertising, the Frito Company developed dozens of recipes intended to get American homemakers “Cooking with Fritos.” Indeed, Doolin shows that many of the vintage recipes developed by her grandmother, her father, and company employees became integral to the company’s marketing success. The book includes recipes—for everything from appetizers to desserts, all using Fritos as an ingredient—along with the author’s comments and anecdotes about her adventures experimenting with them in her kitchen.
Doolin also draws upon hours of interviews with her mother, siblings, cousins, and many of her father's closest business associates as well as focused research in Frito-Lay corporate archives and other collections to paint a portrait of her father as not only an innovator in food marketing but also a visionary inventor, a forward-thinking agriculturalist, and an entrepreneur with an amazing grasp of detail.
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.
One of the first firms to utilize point-of-sale advertising, the Frito Company developed dozens of recipes intended to get American homemakers “Cooking with Fritos.” Indeed, Doolin shows that many of the vintage recipes developed by her grandmother, her father, and company employees became integral to the company’s marketing success. The book includes recipes—for everything from appetizers to desserts, all using Fritos as an ingredient—along with the author’s comments and anecdotes about her adventures experimenting with them in her kitchen.
Doolin also draws upon hours of interviews with her mother, siblings, cousins, and many of her father's closest business associates as well as focused research in Frito-Lay corporate archives and other collections to paint a portrait of her father as not only an innovator in food marketing but also a visionary inventor, a forward-thinking agriculturalist, and an entrepreneur with an amazing grasp of detail.
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