Rice & Grains - Cooking, Vegetables - Cooking
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Overview
Beautifully designed and exquisitely photographed, this unique series showcases sensational recipes that exhibit the wonderful versatility of fruits and vegetables, fresh from the garden or greengrocer's basket.From corn on the cob and corn chowder to posole, corn figures prominently in menus around the world. In this wonderfully photographed book, chef and restaurateur David Tanis shows corn to be much more than an indispensable staple. More than 40 recipes draw on international cuisines to showcase the delectable versatility of this simple vegetable. 48 photos.
Editorials
Publishers Weekly -
Chez Panisse alumnus and chef/co-owner of Santa Fe's Cafe Escalera, Tanis gives corn a summery-and, compared to Fussell (see review above), summary-treatment in this latest volume in the publisher's Country Garden Cookbook series. Forty recipes, each accompanied by a tempting Deborah Jones photo illustrating the finished dish, follow a brief but thorough introduction to the grain, Zea mays. Recipes featuring corn as first course, main event and accompaniment emphasize its American heritage (Hushpuppies, Spoon Bread, Fritters, Succotash). Laced through are cameo appearances from other cuisines (Polenta Torta with Ricotta and Basil Pesto; Sea Scallops with Baby Corn, Ginger, Cilantro and Lime; Posole) and modern American dishes (Lobster and Arugula Salad with Corn Salsa). Like earlier volumes in the series, this collection conveys an appealingly attentive, unhurried way of life and a way with food to match. (June)From Barnes & Noble
An acclaimed chef demonstrates the versatility of fresh corn, examining its Midwestern roots and international appeal. Includes recipes for Spontaneous Succotash, Spicy Bombay Popcorn, Fresh Corn & Roasted Duck Tamales, more. 8 1/2" x 9". Color photos.Book Details
Published
May 28, 1995
Publisher
HarperCollins Publishers
Pages
96
Format
Hardcover
ISBN
9780002554503