PDF Ebook Blue Corn And Chocolate (Knopf Cooks American), by Elisabeth Rozin
PDF Ebook Blue Corn And Chocolate (Knopf Cooks American), by Elisabeth Rozin
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Blue Corn And Chocolate (Knopf Cooks American), by Elisabeth Rozin
PDF Ebook Blue Corn And Chocolate (Knopf Cooks American), by Elisabeth Rozin
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From Kirkus Reviews
Though polls continue to remind us that many Americans can't name their senators or date the Civil War, it's hard to imagine getting through 1992 without widespread awareness that Columbus and those who followed him across the ocean discovered corn, potatoes, squash, tomatoes, peppers, chilies, chocolate, many beans, and turkeys, among other foods. Raymond Sokolov's Why We Eat What We Eat (1991) traced the culinary fruit of that 1492 encounter in interesting and ingenious detail. Rozin's sometimes blurby accounts of each food's adoption is far less enlightening; but what she mainly offers are recipes, and what's ingenious here is the cross- cultural mix within the dishes--especially in the section on chocolate, which also gets the most informative introduction. Like Rozin's The Flavor Principle Cookbook (1973), this is a bit gimmicky in concept: She simply latches onto the theme of the Columbus quincentennial with no attempt at historical or cultural authenticity or consistency. But also like the earlier book, it's a decent collection with an appeal both homey and sophisticated, the recipes reasonably undemanding and making knowing--if free--use of Old World, New World, crossover, and familiar American traditions. (Sixty-five photographs--not seen.) -- Copyright ©1992, Kirkus Associates, LP. All rights reserved.
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From the Inside Flap
us still believe that the potato originated in Ireland? That the Mediterranean, and particularly Italy, is the ancestral hearth of the tomato and its tradition of savory sauces? That the fiery chile pepper is an ancient and enduring part of the cuisines of India and Southeast Asia? That the pineapple is as native to Hawaii as chocolate is to Vienna?We believe such things for the good reason that these foods have become very heavily identified with certain cuisines and certain areas of the world. But before the fateful day in 1492, these foods, and many more, were not known and could not have been known to any but the inhabitants of the New World, for it was here that they originated and here that they were utilized exclusively. They include corn, tomatoes, potatoes, the capsicum peppers, many kinds of beans, squashes, and pumpkins, turkey, pineapple, chocolate and vanilla, peanuts and pecans. As European explorers returned, they took these new and exotic products with them to every corner of th
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Product details
Series: Knopf Cooks American
Hardcover: 297 pages
Publisher: Knopf; 1 edition (March 31, 1992)
Language: English
ISBN-10: 0394583086
ISBN-13: 978-0394583082
Product Dimensions:
7 x 1 x 10 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
9 customer reviews
Amazon Best Sellers Rank:
#560,575 in Books (See Top 100 in Books)
A great cookbook. The recipes are straightforward -- some are downright easy -- but Rozin always gets the flavors right. The cookbook is a good read, too, stuffed with interesting information about food and food history.This was my first cookbook by Rozin. Now I also own Ethnic Cuisine and The Universal Kitchen. I like, and use, all three, but Blue Corn and Chocolate is my favorite.The wild-rice and dried corn turkey soup is a post-Thanksgiving tradition at our house.
This book covers all the foods that came from the America's, many of which are now identified with other countries. I had no idea a lot of these were native only to the Americas. The only pepper known outside of the America's, before Columbus, was black pepper. All the other peppers originated in the America's. Totally fascinating reading.
I could not get enough of the fun and interesting information in this book. I could barely do anything else with myself except stay glued to the pages of it. I cooked and cooked from it and became enthralled with every aspect of the ceremonial information. I learned how to make hominy with wood ashes. I partnered with some farmer friends and gave some farm dinners that were more authentic using rare and ancient foods. I am just having a ball. Thank you Elizabeth Rozin.
I have every book of Rozin's. Her recipes are easy, use few pots, waste no food, and always taste delicious. I have several dozen recipes that are all-time favorites by her. This particular book is interesting to read too as it emphasizes the impact on food of Columbus' sailing, the Columbian Exchange.
SUPERB
I enjoy learning about the history of food, and I found this book to be a great resource. It so interesting to learn how the foods of the New World were taken back to Europe to become mainstays of the diet and traveled back to the New World again. Very interesting. Kathleen Hughes
Great book full of historical information and recipes. Easy reading and easy to follow recipes. Good for kids and adults.
This cookbook weaves descriptions of the history of cooking foods native to the Americas throughout recipes highlighting those foods as adapted by different cultures all over the world. It's interesting reading and helps develop an appreciation for how the same ingredient can take on very different forms and flavors. I've made most of the recipes in the book. With a few exceptions the ingredients are pretty basic and easily available. Most recipes are relatively fast to make, but not so fast that they are uninteresting. For an older cookbook, it still offers plenty of interest but will probably disappoint anyone looking for truly authentic international recipes or sophisticated cooking. These are meals for everyday, not for a dinner party where you're looking to impress.The instructions could be more descriptive. For example, there are rarely guides of how long a given step should take. Instead, the end point is described ("stir until the onion wilts and begins to turn golden"). Such guides are often more helpful than a description to stir for a set amount of time, but if the description is at all unclear, there's no other information to rely on for guidance. In spite of the fact that the recipes overall are pretty basic, a true cooking novice might have some trouble.There are a number of vegetarian main dishes and sides, but this is not a good book for vegetarians, as most main dishes include meat, poultry or fish. The standout recipes tend to be desserts: Mississippi Mud Cake, Praline Brownies, and Brazil Nut Banana Cake, but other great recipes include spiced peanut croquettes, sweet pepper focaccia, potato latkes, oven-roasted Jerusalem artichokes, and black bean quiche.
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