With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn. He explores all aspects of corn: cooking, growing, buying, and storing fresh and dried corn. Even the old favorite popcorn gets a fresh new approach! 40 color photographs.
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5.0 out of 5 stars
What to do with all that corn !,
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This review is from: James McNair's Corn (Paperback)
This slim volume has the most diverse collection of recipes for all that summer corn including a great wild rice/corn saute which has become a staple of our summertime entertaining. Its recipes for corn fritters and tamales provide great appetizers. The instructions are clear and illustrations inspiring.
5.0 out of 5 stars
From The Inside Flap:,
By Barney book finder "Barneys Books and Rubble" (Great Lakes) - See all my reviews
This review is from: James McNair's Corn (Paperback)
Indulge yourself with the great taste of corn any day of the year with best-selling author James McNair's exciting recipes. At the height of the corn harvest, try such All-American favorites as Corn Chowder, Corn Fritters, or smothered Cajun Corn. For a fourmet change of pace, there's Corn and Wild Rice Saute, Corn-Season Pizza, or Velvety Corn Soup from China. And don't overlook the simple pleasures of perfect Corn on the Cob or Creamed Fresh Corn. During the rest of the year, use dried corn products to prepare Tostadas with Red Chili Pork, mushroom-filled Polenta Pie, or Smoky Cornbread Dressing.
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