The corn-crazy author who brought us the acclaimed but recipe-less The Story of Corn returns with "the missing recipes"more than 170 great-tasting dishes that call for America's favorite grain, including a wide variety of both traditional and creative appetizers, entrees, breads, drinks, snacks, and desserts.
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Amazon.com Review
There are only two kinds of people in the world: the around-and-around-the-ear eaters and the typewriter-style, back-and-forth eaters. However you eat it, everyone loves corn; there's just something about it that's so ... satisfying. Betty Fussell, Queen of Corn and author of the acclaimed The Story of Corn, has gathered 170 sublime recipes. Polenta with Portobellos. Indonesian Corn-Shrimp Fritters. Angel Hair with Avocado Corn Cream. Is your mouth watering yet?
From Publishers Weekly
"I'd say corn's got the edge," concludes veteran food writer Fussell (The Story of Corn). Over what? Oh, just sex. Certain that she could plan all-corn dinners for a year and not once repeat a dish, she dazzles with the variety and depth of her recipes: Corn and Goat Cheese Flan; Hominy and Broccoli Rabe, Sole Smoked in Silks and Husks; Sun-Dried Corn and Tomato Bread; Chocolate Popcorn Pudding (a kind of dense souffle with a 19th-century origin); Popcorn Piecrust made from toasted and ground popcorn flour; and a must-try Native Indian Pudding whipped together from cornmeal, cranberries and maple syrup. A historian as well as a fanatic, Fussell begins with an anatomy of corn varieties and a discussion about the best cooking procedures. Recipes are generously introduced with pertinent history, lore and culinary variations. Appendixes include a source list for seeds, colored cornmeals, dried husks and corn mushrooms; a bibliography of books on corn; and a glossary of corn terms, including grits, hominy, masa harina, polenta and posole. A loopy "Crazy for Corn" logo tops each page, adding to the book's overall delight.
Copyright 1995 Reed Business Information, Inc.
Copyright 1995 Reed Business Information, Inc.
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