Synopses & Reviews
Originally a peasant dish, polenta is now showing up on the best restaurant menus in the country -- and plenty of home cooks are following the lead. Easy to prepare and marvelously versatile, polenta can be enjoyed plain and simple or embellished with a wide range of tasty fillings, spreads, and toppings. This beautifully photographed and wonderfully inspirational volume includes 40 tempting recipes for breakfast treats, appetizers, entrees, and even desserts. Complete with tips on preparing the golden grain, Polenta is a glorious celebration of one of Italy's most popular dishes.
Originally a Humble Peasant dish, polenta is now showing up on the best restaurant menus in the country - and plenty of home cooks are following the lead. Like potatoes, rice, and pasta, polenta is a canvas for the creativity of the cook, as versatile as your imagination - perfect for sweet and savory dishes alike. Whether grilled as a hearty side dish, baked into an inspired lasagne, or studded with golden raisins and drizzled with warm maple syrup, polenta makes every meal memorable. Lavishly illustrated with full-color photographs, Polenta features more than forty recipes for this adaptable, satisfying staple. With recipes for every occasion and valuable tips on making perfect polenta every time, this terrific volume is a glorious celebration of the golden grain of Italy.
Includes bibliographical references (p. 116) and index.
About the Author
Brigit Legere Binns is a food writer and recipe consultant based in Venice, California, whose work has appeared in various publications, including Food and Wine. She has collaborated on cookbooks with some of Los Angeles's top chefs and assisted on three coo
Debroah Denker has had her work appear in various magazines, including Food and Wine, Bon Appetit, and Health. A former resident of New York, she now resides in San Luis Obispo, California.