Corn: (Hardcover) by Tanis, David
Hardcover; Published 5/1/1995; 96 Pages; ISBN 9780002554503
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From corn on the cob and corn chowder to posole, corn figures prominently in menus around the world. In this wonderfully photographed book, chef and restaurateur David Tanis shows corn to be much more than an indispensable staple. More than 40 recipes draw on international cuisines to showcase the delectable versatility of this simple vegetable.
Beautifully designed and exquisitely photographed, this unique series showcases sensational recipes that exhibit the wonderful versatility of fruits and vegetables, fresh from the garden or greengrocer's basket.
The pictures of corn in this cookbook make it worth the price. I purchased the book as a gift for my sister who loves all things corn -- pottery, pictures, etc. She will love leafing through the book.
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Grilling corn on the cob is a tasty alternative to just boiling it. And if you keep it in its husk while cooking, you'll have perfectly cooked kernels with no risk of charring. Dunking the corn in water before putting it on the grill will make sure that the husk and silks don't burn while the corn steams on the grill. It's done when you begin to see the outline of the kernels showing through the husk.