Cornbread Book (Hardcover) by Jackson, Jeremy
Hardcover; Published 3/21/2003; 144 Pages; ISBN 9780060096793
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2004 James Beard Award Nominee for Single Subject
An obsessive cornbread baker and eater, Jeremy has created 50 original recipes for everything from Carrotbread, Griddlecakes, and Indian Pudding to Curly Churros, Persimmon Coffee Cake, and Sour Cream Pie Crust. Jeremy offers tips on choosing the right pan, as well as description of various kinds of cornmeal and their origins. From the ubiquitous yellow to the unusual varieties of blue, red, and white, Jeremy recommends the best ways to store and use these grains. Such useful information, coupled with Jeremy's sense of humor and writing style makes this not only a good cookbook, but also a fun read. Writes Jeremy, The first thing I am going to do with this book is make cornbread one word, once and for all. It deserves that much. After all, pancake is one word. So is doorknob. And telemarketer. Telemarketer! Though a few cookbooks and dictionaries use cornbread as a single word, they are a lonely minority. I won't be satisfied until Merriam-Webster takes note.
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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.