Polenta: 100 Innovative Recipes--From Appetizers to Desserts

by Michele Anna Jordan

Polenta--simply cornmeal simmered and stirred in liquid--becomes something much more once it's cooked. Like pasta, polenta is easy to prepare and can be served as a first course with sauces or as an... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 055306732X
• ISBN13: 9780553067323
• Release Date: December 1996
• Publisher: Clarkson Potter
• Length: 160 Pages
• Weight: 0.84 lbs.
• Dimensions: 9.3" x 0.5" x 7.5"

Customer Reviews

Very satisfying book

If you're interested in polenta, this book is for you. I love it. It is comforting in the text and the recipes. I think it is an excellent addition to any food lover's library.

Very good

I enjoyed this book for content, layout, and read-ability. Recipes are easy to follow and accurate. The photography is good and true to what the items are. There are recipes for basic items as well as more advanced.

Incredibly creative ways with polenta

If we don't eat Tomato Polenta Tart several times during the summer, life is just not right. But there was a time when I wondered what was so special about this gluey mass of flavorless stuff. Here in the Wine Country of No. CA it seemed to pop up on plates frequently...a sort of thoughtless addendum to an otherwise great dinner. But then Michele Anna Jordan and her book on the subject came my way and my eyes were opened to all sorts of possibilities. As in all her books, Michele delves into a wonderful overview of the subject, including basic history as well as little known facts. In this particular book, we are blessed with 21 pages of her exquisite prose. And then the recipes..... Orange Scented Duck with Olives and Polenta, Italian Shepherds Pie, Baked Summer Tomatoes filled with Polenta, even four variations of Polenta Poundcake. Need I say more? Now if I don't have polenta in my pantry and Michele on my bookshelf, something is wrong!!

the encyclopedia of polenta

Having lived in Northern Italy for several years I had tried what I thought was every possible way that polenta could be prepared and in every possible dish. I returned to the States thinking I was addicted to polenta. It was and is for me what rice is to the Chinese. I cook and enjoy polenta a couple of times each week. I thought I knew all there was to know about polenta until I discovered Michelle Jordan's book. I'm now enjoying polenta in ways I was not aware of despite considering myself an aficionado. The narratives that accompany her recipes are informative and interesting. A great addition to my cook book collection. Makes me want to go back to Italy and have polenta on location again. Mille grazie.