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Corn: Meals and More

Corn: Meals and More

by Olwen Woodier

Editorial Reviews

Publishers Weekly - Publisher's Weekly
The author of The Apple Cookbook and The Power of Pasta, Woodier once again explores a simple subject with sophistication and imagination, showing as much interest in the significance of corn in history, language and culture as in the recipes one can make using this versatile ingredient. She discusses various types of corn, from wild-grass ancestors to the hybrid breeds that have made the Midwest America's breadbasket. She also advises home gardeners which types of corn to plant for their own use, explains the phenomenon of popcorn, traces the etymology of the word ``cornball'' and offers felicitous poems and quotations. The recipes flow naturally from her narrative and include such American classics as Boston brown bread, corn relishes and buttermilk corn pancakes as well as polenta gnocchi, barbecued corn and curried corn chowder. (July)
Library Journal - Library Journal
Corn is the biggest money-making crop in America, says Woodier. Our ingenuity in using it extends from coloring and thickening various foods to being a component of wallboard, soap, cosmetics, and scores of other products. As an ingredient in salads, soups, casseroles, relishes, and breads, it adds flavor and texture. Popcorn has a special place in many a heart, and Woodier has five suggestions for specialty popcorns. A brief chapter on corn crafts concludes this collection of familiar recipes and ``more'' of the history and botany of corn. For corn fans. SP

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Storey Books
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