Polenta: 100 Innovative Recipes--From Appetizers to Desserts - Softcover

Jordan, Michele A.

Softcover

ISBN 10: 055306732X ISBN 13: 9780553067323

Publisher: Clarkson Potter, 1996

Synopsis

Discusses techniques for preparing polenta and offers more than one hundred recipes for appetizers, breads, entrees, side dishes, and desserts

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Reviews

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.
Copyright 1996 Reed Business Information, Inc.

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.]-
Copyright 1996 Reed Business Information, Inc.

Edition details

• Publisher: Clarkson Potter
• Publication date: 1996
• Language: English
• ISBN 10: 055306732X
• ISBN 13: 9780553067323
• Binding: Paperback
• Edition number: 1
• Number of pages: 160