Siegel Helene - The totally corn cookbook

Text copyright 1994 by Helene Siegel and Karen Gillingham. Illustrations copyright 1994 by Ani Rucki. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without permission in writing from the publisher. The Totally Corn Cookbook is produced by becker&mayer!, Ltd. Library of Congress Cataloging-in-Publication Data:
Siegel, Helene.

The totally corn cookbook / by Helene Siegel & Karen Gillingham. p. cm. ISBN-13:978-0-89087-726-5 ISBN-10: 0-89087-726-2 1. Cookery (corn) I. II. II.

Title TX809.M255494-2127 641.6567dc20 Celestial Arts PO Box 7123 Berkeley, CA 94707 eBook ISBN9781607749127 v4.1 a Other cookbooks in this series: The Totally Garlic CookbookThe Totally Chile Pepper CookbookThe Totally Mushroom Cookbook

C orn has a pleasant flavor and all of the people of this country live on it. Christopher Columbus Of all the new foodstuffs Columbus discovered when he found the New World, none has had the impact of corn. Just try to imagine a world of wheat chips, popped wheat, and wheat whiskey and you will see what we mean. In addition to the five hundred industrial uses that corn now has, it relentlessly feeds America and the world in the form of corn flakes and grits, breads, muffins, puddings, pancakes, tortillas, chips, tamales, polenta, hominy for stewing, starch for coating and thickening, oil for cooking, syrup for sweetening, and whiskey for sipping. But most importantespecially if you have children to feedcorn is the most accessible of vegetables. Who can resist it? The mere thought of corn makes grumps smile, think of sunnier days, and take out the butter. Following, then, are some ideas for cooking with Americas sweetheart.

Here is a light, sweet soup of summer corn, one with an Asian dash of sesame, and a fabulous Mexican fish chowder. Here is spicy popcorn to knock your socks off, warm polenta, grits, and creamed corn to offer solace when oatmeal just wont do, sturdy golden breads sprinkled with fresh herbs or enriched with buttermilk for brightening the breakfast table, and a few elegant salads (with ingredients such as smoked turkey and lobster) for those who must maintain their slender figures while they eat their corn too. Of course there are a few sweets for the truly corn obsessed. In addition to the best corncakes and waffles ever to meet a bottle of maple syrup, candied corn reaches new heights in crpes, and in crme brle dotted with caramelized kernels of young, sweet corn. Bright orange Halloween corn will never taste the same! Best wishes for a happy corn season!