Book Information: I Love Corn

corn Book Information: I Love CornI Love Corn

by Lisa Skye

Price: $19.99
ISBN-13: 9781449418168
ISBN-10: 1449418163
Format: Hardcover
Size: 7 1/2 x 7 1/2 in.
Page Count: 160 pages

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Aw, Shucks!

corn Aw, Shucks!Who needs greens? Corn, the sunniest vegetable in the food pyramid, is stepping up to the plate. Author Lisa Skye presents the most delicious corn recipes from around the globe in I Love Corn (Andrews McMeel Publishing, $19.99, June 2012), turning this simple family staple into an irresistible ingredient for every dish.

I Love Corn includes recipes from world-renowned chefs including Daniel Boulud, Pichet Ong, and Dan Barber, as well as other culinary luminaries such as Martha Stewart. I Love Corn divides the dishes by section: breakfast, soups and starters, mains, and sweets. The chefs introduce each recipe with an anecdote, adding a personal touch to each flavor-filled dish. This diverse collection of recipes includes traditional favorites, such as Yankee Corn Bread or Sweet Corn and Clam Chowder, and unconventional ones, such as Fresh Corn Ice Cream or Poached Peaches and Rhubarb With Warm Corn Shortcakes.

Cheerful full-color photos of scrumptious foods light up I Love Corn with each turn of the page. Lisa also presents helpful information about corn, from how to choose the best ears in the store to freezing for the winter. Her love of corn led her to meticulously test each recipe, making sure they were easy to prepare for the home cook but still retain top-chef taste.

After going through the sudden and tragic loss of her father in 2004, Skye decided that she wanted to give back in a way that showed how thankful she was for the friends who supported her during that rough time. A portion of the proceeds for I Love Corn will be donated to the Dougy Center in Portland, OR, a national grieving center for children and families going through the loss of a loved one.

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About Lisa Skye

linda skye About Lisa SkyeAfter graduation from New York University, Lisa Skye went on to work in some of the city’s most reputable restaurants, including Union Square Cafe and The Odeon. Lisa has worked in television as an anchor, producer, and editor for PBS, and as a field producer for the Discovery Channel’s premier food show Go Ahead, Make My Dinner. She serves as president and director for Business Network International, which produces business for creative entrepreneurs and other professionals. Lisa lives in Brooklyn. Connect online at www.facebook.com/ilovecorncookbook.

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Serenade Vegetable Tacos

tacos Serenade Vegetable TacosFrom I LOVE CORN/Andrews McMeel Publishing

Chef JAMES LAIRD | RESAURANT SERENADE Chatham, NJ

SERVES 6

This is one of my favorite ways to prepare tacos for my friends and our patrons at Restaurant Serenade. Because of the quick cooking of the vegetables, it allows for more time on the deck and less time in the kitchen. Adding the cilantro to the warm vegetables off the heat helps create a wonderfully aromatic dish. Use good-quality tomato salsa or make your own by chopping tomatoes, onions, and jalapeño peppers. Season the salsa with salt and pepper and chopped fresh cilantro.

1 (24-count) package (4-inch wonton wrappers)
1 small zucchini, trimmed and halved
1 medium-size red pepper, seeded and quartered
2 small carrots, trimmed and halved
2 tablespoons olive oil
1 teaspoon chopped fresh garlic
1/2 medium-size onion, diced
1/2 cup diced green papaya
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Blueberry Financier with Corn Bread Streusel

blueberry Blueberry Financier with Corn Bread StreuselFrom I LOVE CORN/Andrews McMeel Publishing

Pastry chef Nicole Kaplan New York, New York

SERVES 8

STREUSEL
1/2 cup pecans
2 tablespoons brown sugar
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

CAKE
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup plus 1 tablespoon granulated sugar
1 large egg
1 large egg yolk
1 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
Seeds from 1 vanilla bean
1/2 cup plus 1 tablespoon crème fraîche
2 cups fresh blueberries

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