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Polenta

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Originally a peasant dish, polenta is now showing up on the best restaurant menus in the country — and plenty of home cooks are following the lead. Easy to prepare and marvelously versatile, polenta can be enjoyed plain and simple or embellished with a wide range of tasty fillings, spreads, and toppings. This beautifully photographed and wonderfully inspirational volume includes 40 tempting recipes for breakfast treats, appetizers, entrees, and even desserts. Complete with tips on preparing the golden grain, ...

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San Francisco, CA 1996 Trade paperback New. Trade paperback (US). Glued binding. 120 p. Audience: General/trade. Trade paperback (larger than a mass market paperback). Clean, ... tight copy with no writing. APPEARS NEVER TO HAVE BEEN READ! NICE CONDITION FOR A USED BOOK. Read more Show Less

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PAPERBACK New 0811811859 Brand new. Excellent copy.

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Overview

Originally a peasant dish, polenta is now showing up on the best restaurant menus in the country — and plenty of home cooks are following the lead. Easy to prepare and marvelously versatile, polenta can be enjoyed plain and simple or embellished with a wide range of tasty fillings, spreads, and toppings. This beautifully photographed and wonderfully inspirational volume includes 40 tempting recipes for breakfast treats, appetizers, entrees, and even desserts. Complete with tips on preparing the golden grain, Polenta is a glorious celebration of one of Italy's most popular dishes.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
This handsome cookbook gathers recipes not so much for polenta (although there is a brief chapter on standard polenta cooking) as for a pleasing variety of dishes using cornmeal, sometimes in fairly peripheral ways. Many of the entrees employ polenta in its tried and true use as a mild serving bed: Soft Polenta with Braised Italian Sausage; Braised Beef Short Ribs; Bricked Game Hens with Savoy Cabbage on Polenta Croutes. Such variations as Baby Greens with Blood Oranges and Sage-Prosciutto Polenta Croutons and Lentils and Greens in Broth with Polenta Croutons are interesting, if not innovative. Such dishes as Polenta with Poached Eggs, Smoked Salmon, and Chives; Cinnamon Popovers; and White Corn and Arugula Timbales reflect new California cuisines more than expected Italian foodways and demonstrate the versatility of cornmeal. Although Binns's instructions for cooking the polenta, repeated in each recipe, add an unnecessary fussiness, the dishes themselves have plenty of fresh appeal. Among the trademark recipes contributed by others are Three Cheese Soft Polenta (Evan Kleiman and Vianna LaPlace) and Hans Rckenwagner's Polenta Fries. (Jan.)
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Product Details

  • ISBN-13: 9780811811859
  • Publisher: Chronicle Books LLC
  • Publication date: 9/1/1996
  • Pages: 120
  • Product dimensions: 1.00 (w) x 1.00 (h) x 1.00 (d)

Meet the Author

Brigit Legere Binns is a food writer and recipe consultant based in Venice, California, whose work has appeared in various publications, including Food & Wine. She has collaborated on cookbooks with some of Los Angeles's top chefs and assisted on three coo

Debroah Denker has had her work appear in various magazines, including Food & Wine, Bon Appetit, and Health. A former resident of New York, she now resides in San Luis Obispo, California.

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