Polenta: 100 Innovative Recipes--From Appetizers to Desserts by Michele A. Jordan  (2)
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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.
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
See all Editorial Reviews
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.
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
See all Editorial Reviews
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Inside This Book Explore: Books on Related Topics | Concordance | Text Stats Key Phrases - SIPs: ground yellow cornmeal, teaspoon coarse sea salt, cup polenta, soft polenta, apple compote Key Phrases - CAPs: Grand Marnier Browse Sample Pages: Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me! |
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