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Polenta: Over 40 Recipes for All Occasions (Italian) Paperback – Bargain Price, September 30, 1996

4.4 out of 5 stars 8 customer reviews

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Paperback, Bargain Price, September 30, 1996
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Editorial Reviews

From Publishers Weekly

This handsome cookbook gathers recipes not so much for polenta (although there is a brief chapter on standard polenta cooking) as for a pleasing variety of dishes using cornmeal, sometimes in fairly peripheral ways. Many of the entrees employ polenta in its tried and true use as a mild serving bed: Soft Polenta with Braised Italian Sausage; Braised Beef Short Ribs; Bricked Game Hens with Savoy Cabbage on Polenta Croutes. Such variations as Baby Greens with Blood Oranges and Sage-Prosciutto Polenta Croutons and Lentils and Greens in Broth with Polenta Croutons are interesting, if not innovative. Such dishes as Polenta with Poached Eggs, Smoked Salmon, and Chives; Cinnamon Popovers; and White Corn and Arugula Timbales reflect new California cuisines more than expected Italian foodways and demonstrate the versatility of cornmeal. Although Binns's instructions for cooking the polenta, repeated in each recipe, add an unnecessary fussiness, the dishes themselves have plenty of fresh appeal. Among the trademark recipes contributed by others are Three Cheese Soft Polenta (Evan Kleiman and Vianna LaPlace) and Hans Rockenwagner's Polenta Fries.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Booklist

America has taken Italian pasta to its heart and made it a ubiquitous staple contending with mashed potatoes as our favorite comfort food. A few years ago, risotto, Italian braised rice, brought new flavors to the American table. Now polenta seeks the same attention. Like the tomato, cornmeal-based polenta is a gift from the New World to the Old. Confined initially to the northern portion of Italy's peninsula, polenta has taken longer to attract Americans' attention and has had to overcome some resistance. But polenta has now become fashionable. Cooked in stock rather than water, humble cornmeal takes on new flavor dimensions. Binns presents dozens of straightforward ways of serving polenta, ranging from standard appetizers through sweet, fruit-laden desserts. Mark Knoblauch --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 120 pages
  • Publisher: San Francisco (September 30, 1996)
  • Language: Italian
  • ISBN-10: 0811811859
  • ASIN: B000C4SY0C
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #4,415,342 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By rodboomboom HALL OF FAMEVINE VOICE on February 6, 2001
Format: Paperback
Polenta has started to really come into our diets, and even now we have the quick fix mixes, the packaged rolled variety ready to cut and grill. The Italian invasion is upon us and we're loving it.
Here is a beautiful little book which really gives us a great resource to enhance our use of this corn based delight in so many ways -- small pizzetta, grilled plenta crostini (one of my favorites with smoked trout and mascarpone), Polenta Lasagne, and one borrowed from Rockenwagner's cookbook (which Brigit helped bring to press) Polenta Fries.
This book will not only give the clues to turn out delicious polenta of all varieties but will expand our usage of this delightful side dish ever more. Mail order sources and great color photos abound.
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This is a lovely small, cookbook, with nice pictures. I was very excited when it arrived. After that, I was very disappointed in the recipes. I was expecting half hard-set polenta and half creamy fresh soft polenta recipes. The creamy fresh soft polenta recipes are MIA. It is far from a complete polenta reference.
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This recipe book is fabulous! It gives you the very basics of making Polenta and explains why and how. I've made about 10 of the recipes in this book and every one turned out just great! A mealy, bland or mushy polenta is terrible and can ruin an entire meal, but these recipes always turn out perfectly! Polenta used to be a peasant dish in Italy and my father-in-law wouldn't eat it once he came to America. If only he were here today, he'd love the new approach to this delicious meal addition! I liked the book so much, I've given copies to friends several times! Try this one, you won't be disappointed!
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I own this book and love it. This purchase was a Christmas gift for a friend who loves to cook. She adores the recipes and plans to use it as a theme for one of the many special dinners she makes for her circle of friends.
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