By Thomas Keller

Hardcover: 368 pages
Publisher: Artisan; First variation variation (November 6, 2009)
Language: English
ISBN-10: 1579653774
ISBN-13: 978-1579653774
Product Dimensions: 11.2 x 1.4 x 11.2 inches

Thomas Keller stocks family-style recipes for you to make any or each day. within the e-book each domestic cook dinner has been awaiting, the respected Thomas Keller turns his mind's eye to the yankee convenience meals closest to his heart—flaky biscuits, fowl pot pies, New England clam bakes, and cherry pies so scrumptious and redolent of youth that they provide Proust's madeleines a run for his or her funds. Keller, whose eating places The French Laundry in Yountville, California, and in keeping with Se in long island have revolutionized American haute delicacies, is both adept at turning out easier fare.

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Reluctantly, i am staying away from fresh corn in this chapter, feeling that anybody who cooks at all will know what to do with fresh roasting ears. i might add, however, including the corn shucks, cobs (which make good jelly), silks (which are great for thickening stews), leaves—and even the corn smut that grows from the end of some of the ears. in Mexico today this ugly fungus, called corn truffle or cuitlacoche, is gourmet fare, available fresh, frozen, or canned in upscale Latin markets. For the most part, however, dried corn has been the most important form to our cookery, being used whole (hominy), cracked (grits, which are not really made from hominy), or finely milled (cornmeal), all covered at some length in the sections that follow.

It has a good flavor, and, as a quaint touch, the mill ties its bags with string instead of banding them with metal. Although the meal is not quite fine enough for most of my recipes, I allow that it is very good stuff. I cook their recipe for corn bread from time to time and find it to be unusually light. 2 cups Old Mill cornmeal 2 large chicken eggs 1¼ cups whole milk ¼ cup melted shortening 1 tablespoon baking powder ½ teaspoon baking soda ¾ teaspoon salt Preheat the oven to 425˚F. in a bowl, mix the meal, baking powder, baking soda, and salt.

If you grind your own, sift out the meal and flour for making cornpone. After grinding, some people wash the grits in water, letting the chaff float to the top. Perfect Grits It takes a patient cook to prepare good grits. The recipe may vary a little, depending on the kind of grits one has to work with, but the results should be the same: somewhat creamy while at the same time maintaining the grits’ texture (instead of being mere mush). If the batch of grits has lumps in it, throw it all out and start over.

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