Polenta: 100 Innovative Recipes--from Appetizers to Desserts

Overview

Polenta--simply cornmeal simmered and stirred in liquid--becomes something much more once it's cooked. Like pasta, polenta is easy to prepare and can be served as a first course with sauces or as an accompaniment to vegetables, seafood, stews, and roasts. Here, award-winning chef Michele Anna Jordan presents 100 imaginative recipes for this versatile and delicious food. 8 pp. of color photos. 144 pp.
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Overview

Polenta--simply cornmeal simmered and stirred in liquid--becomes something much more once it's cooked. Like pasta, polenta is easy to prepare and can be served as a first course with sauces or as an accompaniment to vegetables, seafood, stews, and roasts. Here, award-winning chef Michele Anna Jordan presents 100 imaginative recipes for this versatile and delicious food. 8 pp. of color photos. 144 pp.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Jordan, a California food writer and caterer, documents the history of polenta, throwing in the charming story of her lunch with the Ordine dei Cavalieri della Polenta (the Knights of Polenta) in Bergamo, Italy. She illustrates her premise, "Polenta is more than anything, an exploration of cornmeal's endless savory possibilities," with more than 100 recipes here, even though some of those possibilities may border on the silly. Although Jordan makes a point of decrying "polenta lasagna" (referring to dishes made of layered ingredients, some being polenta), no polenta purist would encourage Pork Tenderloin with Lavender-Infused Polenta and Currant Sauce or Polenta Pudding with Coconut and Fresh Corn. Traditional polenta recipes, e.g., Polenta and Milk, are straightforward and worthy; so are such twists as Spring Greens with Polenta Croutons and Polenta Buttermilk Pancakes. Many of the entrees call for polenta as a made-in-advance base over which other ingredients are served (Oven-Roasted Cornish Game Hen; Sausage, Summer Onions and Sweet Peppers with Romesco Sauce). Jordan relieves polenta of any intimidating mystique it may still carry with clear instructions for various cooking and shaping methods. And while some of the amplifications she suggests (e.g., Polenta Tart with Summer Squash Salsa; and Polenta Loaf with Lamb, Spinach, Olives, and Feta Cheese) might startle the Knights of Polenta, home cooks looking for as many new ways as possible to serve polenta will find plenty to occupy them here. (Jan.)
Library Journal
Polenta (good old cornmeal mush to some) is one of the quintessential comfort foods. Jordan, author of the lovely little "The Good Cook's Book" series (e.g., Tomatoes, LJ 4/15/95; Mustard, LJ 4/15/94), offers a very appealing collection of recipes for polenta both at its most casual (Polenta and Milk for breakfast) and all dressed up (Orange-Scented Duck with Olives and Polenta). Along the way, she debunks the myth of constant stirring (unless you're making polenta in quantity) and provides lots of readable information and tips about her latest enthusiasm. Recommended for most libraries. [This is the first cookbook from Broadway Books, a new division of Bantam Doubleday Dell, which plans to publish up to 20 cookery titles a year.]-
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Product Details

  • ISBN-13: 9780553067323
  • Publisher: Crown Publishing Group
  • Publication date: 12/30/1996
  • Pages: 160
  • Product dimensions: 7.53 (w) x 9.17 (h) x 0.47 (d)

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