Cornbread Book: A Love Story With Recipes

( 2 )

Overview

Jeremy Jackson has four goals:
  1. Make cornbread one word. Once and for all.
  2. Have cornbread named the official bread of the United States.
  3. Find a wife.
  4. Think outside the box of cornmeal about the Possibilities, potentialities, and promises of cornbread.

Cornbread is the American bread. The ...

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Overview

Jeremy Jackson has four goals:
  1. Make cornbread one word. Once and for all.
  2. Have cornbread named the official bread of the United States.
  3. Find a wife.
  4. Think outside the box of cornmeal about the Possibilities, potentialities, and promises of cornbread.

Cornbread is the American bread. The by-the-people-for-the-people bread. So it should be put forth to the people with humor. And a whole lot of butter.

The Cornbread Book does just that with recipes for cornbreads, fritters, hush puppies, and biscuits. Cornbreads of the sweet persuasion appear, too, from biscotti to pound cake. And there are yeast breads such as Anadama Batter Bread and Cornmeal Pizza Dough. Don't forget timeless favorites like spoonbread, buttermilk cornbread, and popovers. Not to mention Gospel Buns, Sweet Potato Cupcakes, and Honey Snail (which doesn't come within ten miles of an actual snail).

Cornbread doesn't even have to be made with cornmeal. Hominy-Leek Monkey Bread has riced hominy. And Jeremy is as proud as a peacock to have come up with three yeast breads made with flour he milled from popped popcorn (Popcorn White Loaf, Popcorn Pita Bread, and Popcorn Focaccia). In the unlikely event you have any leftover cornbread, Jeremy has recipes for cornbread salad, croutons, and dressing.

And if you ever meet Jeremy, he might just sing you "The Cornbread Song" . . .

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Editorial Reviews

Publishers Weekly
The author of the novel Life at These Speeds turns his attention-gleefully and surprisingly-to cornbread in a quirky cookbook that boasts delicious recipes and a nice bite of cornbread history. After an introduction in which he proclaims that cornbread should be the country's official bread (new U.S. citizens should get a piece of it after the swearing-in) and unofficial bread, too (it ought to be on all fast-food menus), Jackson offers a brief account of the foodstuff's place in America's past. Interesting tidbits abound: archeo-botanists think it was popcorn that clued people into corn's edibility some 7,000 years ago; corn is both grain and a vegetable; and in 1917, a cookbook suggested that bleary-eyed early risers make "1917 War Coffee," in which molasses-coated toasted corn was supposed to stand in for ground coffee. Jackson's recipes include both basic (Sweet Cornbread is cakey and rich) and highly inventive (Popcorn Focaccia is excellent, and involves Jackson's own method of milling flour from popcorn) breads. Other treats include Caramel Corncake, classic Griddlecakes, Crinkle-Top Sugar Cookies and Honey Snail, a sweet yeast bread Jackson says can be eaten so many ways that it's "pure breakfast anarchy." Humble cornbread has found an impassioned champion and a creative baker in Jackson. (Apr.) Copyright 2003 Reed Business Information.
Library Journal
Jackson, whose first novel, Life at These Speeds, was published last year, just loves his cornbread (he's also on a mission to make "cornbread" one word instead of two, as Webster's and other dictionaries prefer). His amusing, rather egocentric cookbook offers "A Pithy and Perfunctory History of Cornbread in These United States," along with 50 recipes for cornbread and its cousins, from Creamed Corn Cornbread to Tamale Pie to Caramel Corncake. Some readers will find the book very entertaining, while others may find Jackson's oh-so-clever style a bit grating; and his topic is a rather narrow one. For larger and regional collections. Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9780060096793
  • Publisher: HarperCollins Publishers
  • Publication date: 3/6/2003
  • Edition number: 1
  • Pages: 144
  • Product dimensions: 5.37 (w) x 8.25 (h) x 0.64 (d)

Meet the Author

Jeremy Jackson is the author of The Cornbread Book, the first cookbook devoted solely to America's bread of breads. A graduate of Vassar College and the Iowa Writers' Workshop, Jeremy has written about food for the Chicago Tribune and is also the author of two novels, Life at These Speeds and In Summer. He lives in Iowa City, Iowa.

In His Own Words. . .

Though I was born in Ohio, I grew up with my family on a farm in the Ozark borderlands of Missouri. We raised cattle and hay and had a garden the size of Texas. At various times we had horses, cattle, a pig, sheep, chickens, ducks, and a pony. We ate a lot of these animals, but not the pony. We also had wild blackberries and persimmons and walnuts on our farm. And a pear tree. And we caught fish in our ponds. We ate some of them, too.

For some crazy reason, I headed off to Vassar College, thinking that I would become a writer. Unfortunately, I did. It was all downhill from there, though the sex was good. From Vassar I went straight into the Iowa Writers’ Workshop, where I wrote brilliant stories about bunnies, marbles, and a talking mailbox named Ruth. Then I spent a year writing a novel and a screenplay. Then I went and taught English back at Vassar for two years. Being a professor was a mind-numbing experience, though the sex was good. I quit that job and started being a writer full time, which was very much like being a writer part time except that it took a lot more time and I felt much more guilty when I didn’t write anything. I moved from Poughkeepsie back to Iowa, which is kind of like moving from the outer circles of hell to the Garden of Eden. I bought a house here. It's a nice Craftsman-style bungalow. Plus there's a sauna.

In addition to The Cornbread Book, I'm the author of Life at These Speeds, a literary novel. There isn't any cornbread in the novel. Right now I'm writing a second novel. And my next cookbook, Desserts That Have Killed Better Men Than Me, is already on the way. There isn't any cornbread in it, either, mostly just butter and heavy cream.

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Table of Contents

Acknowledgments ix
Introduction 1
A Pithy and Perfunctory History of Cornbread in These United States 5
Ingredients 17
Equipment 25
Basic Cornbreads 29
Beyond Basic 47
Sweet Cornbreads 63
Yeast Cornbreads 89
Leftover Cornbreads 115
Sources 121
Bibliography 123
The Cornbread Song 125
Index 127
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Customer Reviews

Average Rating 3.5
( 2 )
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted January 25, 2009

    Not really for college freshman.....

    I purchased this for my daughter who will be attending college soon. However, it seemed that most of the best recipes require the use of a regular oven or range. This is usually not an option for incoming freshman, who might only have a microwave oven and maybe a blender. There were a few recipes that didn't require any cooking at all. So if the student has a small refrigerator, they could stock the ingredients for these recipes. In my opinion this book for for the older college student or college graduate living in an apartment complex (that furnishes a regular stove).

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  • Anonymous

    Posted March 25, 2003

    a wonderful collection of recipes, a great read to boot

    My kids and I like to bake together most weekends, and this book is chock-a-block with great recipes that the whole family can enjoy. We've had success with a couple of the recipes already (there was nary a crumb left over) and are anxious to try more! This is the type of cookbook one can curl up with and read for the sheer pleasure of it: it's funny, it's charming, it's informative. I can't wait to see what this author has in store next.

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