Crazy for Corn: More Than 170 Recipes for America's Favorite Grain

Crazy for Corn: More Than 170 Recipes for America's Favorite Grain

by Betty Harper Fussell
     
 
The corn-crazy author who brought us the acclaimed but recipe-less The Story of Corn returns with "the missing recipes"--more than 170 great-tasting dishes that call for America's favorite grain, including a wide variety of both traditional and creative appetizers, entrees, breads, drinks, snacks, and desserts.

Overview

The corn-crazy author who brought us the acclaimed but recipe-less The Story of Corn returns with "the missing recipes"--more than 170 great-tasting dishes that call for America's favorite grain, including a wide variety of both traditional and creative appetizers, entrees, breads, drinks, snacks, and desserts.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
``I'd say corn's got the edge,'' concludes veteran food writer Fussell (The Story of Corn). Over what? Oh, just sex. Certain that she could plan all-corn dinners for a year and not once repeat a dish, she dazzles with the variety and depth of her recipes: Corn and Goat Cheese Flan; Hominy and Broccoli Rabe, Sole Smoked in Silks and Husks; Sun-Dried Corn and Tomato Bread; Chocolate Popcorn Pudding (a kind of dense souffle with a 19th-century origin); Popcorn Piecrust made from toasted and ground popcorn flour; and a must-try Native Indian Pudding whipped together from cornmeal, cranberries and maple syrup. A historian as well as a fanatic, Fussell begins with an anatomy of corn varieties and a discussion about the best cooking procedures. Recipes are generously introduced with pertinent history, lore and culinary variations. Appendixes include a source list for seeds, colored cornmeals, dried husks and corn mushrooms; a bibliography of books on corn; and a glossary of corn terms, including grits, hominy, masa harina, polenta and posole. A loopy ``Crazy for Corn'' logo tops each page, adding to the book's overall delight. (June)
Library Journal - Library Journal
As her second book on the subject shows, Fussell is indeed crazy for corn-almost besotted with it, in fact. In The Story of Corn (LJ 7/92), she explored the history, culture, and science of corn; now come the recipes. The author of several other books on food and cooking, Fussell writes with style and warmth. The recipes are delicious, unusual (gas-burner "grilled" corn is a great idea), and wide-ranging, from Lobster Chili Chowder to Scallops and Polenta with Corn Mushrooms to Popcorn Piecrust (which sounds weird, but the headnote makes ground-popcorn pastry seem logical). While not the only cookbook on the subject, it is one of the best. Highly recommended.

Product Details

ISBN-13:
9780060950286
Publisher:
HarperCollins Publishers
Publication date:
06/28/1995
Edition description:
1st ed
Pages:
272
Product dimensions:
7.36(w) x 9.10(h) x 0.83(d)

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