James McNair's Corn Cookbook (Paperback) by Mcnair, James
Paperback; Published 1/1/1990; 96 Pages; ISBN 9780877016380
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With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn. He explores all aspects of corn: cooking, growing, buying, and storing fresh and dried corn. Even the old favorite popcorn gets a fresh new approach!
The pictures in this book are works of art! My sister, who collects corn things -- pottery, knick knacks, pictures, etc. -- will love this book when I give it to her. The recipes don't look easy to make since they're all made with fresh corn, but there is an intriguing recipe for corn ice cream.
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If corn is in season and you're making a recipe that calls for fresh corn kernels, don't you dare use frozen corn! It's easy to remove kernels using a paring knife, and here's how to do it: snap the cob in half and stand each part, flat-side-down, in a large bowl or roasting pan. With a sharp paring knife, cut the kernels off the cob in straight lines downward, rotating the cob each time.