Corn: Roasted, Creamed, Simmered and More

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Storey Publishing, LLC
  • Nothing is more sublime than the taste of the first fresh corn of the season, steaming hot, slathered with butter, and lightly salted. Award-winning cookbook author Olwen Woodier explains how to best enjoy fresh corn, as well as how to freeze or preserve that farm-fresh taste so that corn lovers can add the nutritious goodness of corn and cornmeal to the menu all year long. Imagine steaming hot cornmeal porridge on a winter's morning, a savory bowl of corn chowder after that first day planting the garden, or a Cinco de Mayo fiesta complete with homemade tortillas. The texture, wholesome goodness, and flavor of corn make it a remarkably versatile grain, complementing everything from frittatas to Posole, soufflés to Shepherd's Pie. In Corn, author Olwen Woodier celebrates this downhome, delicious, all-purpose comfort food through 140 easy-to-prepare recipes. Here are corn starters: Tortilla Pizza, Blue Blazes Hush Puppies. Corn Soups: Tortilla Soup, Lobster and Corn Chowder. Corn Salads: Black Bean, Corn and Tomato Salad, Corn Pasta Salad with Roasted Garlic Dressing. Corn in the main: Salmon with Corn Pancakes, Corn-Tortilla Crusted Fish, Corn and Cheese Tamales. Breads: Bacon-Scallion Muffins, Skillet Corn Bread. Woodier also includes a complete history of corn, a cook's primer on corn varieties, corn nutritional information, and special grower and chef profiles.
  • Author:
    Olwen Woodier
    Binding:
    Paperback
    Dewey Decimal Number:
    641.6315
    EAN:
    9781580174541
    Edition:
    illustrated edition
    ISBN:
    158017454X
    Label:
    Storey Publishing, LLC
    Languages:
    English
    List Price:
    $12.95
    Manufacturer:
    Storey Publishing, LLC
    Number Of Items:
    1
    Number Of Pages:
    192
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2002-07-15
    Publisher:
    Storey Publishing, LLC
    Studio:
    Storey Publishing, LLC
    Title:
    Corn: Roasted, Creamed, Simmered and More

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