Corn: Meals & More

The author of The Apple Cookbook and The Power of Pasta, Woodier once again explores a simple subject with sophistication and imagination, showing as much interest in the significance of corn in history, language and culture as in the recipes one can make using this versatile ingredient. She discusses various types of corn, from wild-grass ancestors to the hybrid breeds that have made the Midwest America's breadbasket. She also advises home gardeners which types of corn to plant for their own use, explains the phenomenon of popcorn, traces the etymology of the word ""cornball'' and offers felicitous poems and quotations. The recipes flow naturally from her narrative and include such American classics as Boston brown bread, corn relishes and buttermilk corn pancakes as well as polenta gnocchi, barbecued corn and curried corn chowder. (July)