144 pp., 5.5 x 8.5, index
Hardcover ISBN: 978-1-4696-3162-2
Published: March 2017
eBook ISBN: 978-1-4696-3163-9
Published: February 2017
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Flanagan also surveys corn’s culinary history--its place in Native American culture, its traditional role on the southerner’s table, and the new and exciting ways it is enjoyed in southern kitchens today. Appreciating how this oversized grass is capable of providing sustenance in an astonishing array of forms, Flanagan organizes the book to reflect corn’s versatility. Sections feature corn in its full glory: fresh on and off the cob, dried and ground, nixtamalized (soaked in an alkaline solution and hulled to make hominy) and popped, and mashed and fermented. From Sweet Corn and Poblano Chowder to Southern Skillet Cornbread, from Fresh Corn Tortillas to Classic Cheese Grits, and from Molasses Caramel Corn with Candied Bacon, Peanuts, and Sesame to New Orleans Bourbon Milk Punch, the dishes range from classic southern to contemporary to globally influenced.
About the Author
Tema Flanagan is a farmer at The Farm at Windy Hill, a sustainable production and teaching farm in Alabama. She cowrote, with Sara Foster, Sara Foster’s Southern Kitchen.
For more information about Tema Flanagan, visit the Author Page.
“Flanagan leaves no kernel unpopped as she explores some of the grain’s lesser-known history and uses.”--Chapel Hill Magazine
“[Flanagan] reaches out for global inspiration but the focus remains primarily and deliciously on the South. . . . If you like corn, then this is a book to add to your collection.”--Myrtle Beach Sun News
“The recipes show off corn’s range. . . . One for the ages and the fork.”--Appetite for Books
“51 recipes sure to expand your maize horizons.”--FLAVORS
“Just imagine Southern life without cornbread or grits.”--Winston-Salem Journal
“From corn-on-the-cob to whiskey, Tema Flanagan’s Corn is almost too good to be true—but it’s the real thing, and I will be cooking many of these recipes myself.”--Bill Smith, author of Crabs & Oysters