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Introduction: Falling for Corn1. The Origin of Corn2. Corn Emigrates3. The Kernel, Corn's Fruit4. Spring Planning and Choosing Seed5. Corn is Food from Flower to Flour6. Popcorn and Flint Corn7. Dent Corn and Flour Corn8. Breaking Ground9. Growth of the Corn Plant10. Flowering of the Corn Plant11. The Cornfield12. Harvest and Storage13. Preparing Grain Corn for Cooking14. Onto the Plate15. Producing Your Own Corn Seed16. Soon the Snow FliesEpilogue: Back to WorkAppendixesReferences
Coop availableNational Advertising Campaign : Urban Farm, Hobby Farm, Mother Earth News, Backhome, Organic GardeningNational print review campaign: Urban Farm, Hobby Farm, Mother Earth News, Backhome, Organic Gardening and other appropriate gardening magazinesEmail campaign to CSA's, seed saver organization and master gardeners as well as to websites and blogs like: Culinate, Locavore and The Urban Food GuySocial Media Outreach Social Media Outreach: Promoted on New Society Publishers Facebook page with book announcement and contest, featured on New Society Book Club Forum, promotion on @NewSocietyPub Twitter
Anthony Boutard is a widely recognized local, sustainable food advocate in the Pacific Northwest well-known for his efforts in reviving long-lost food crops and bringing little-known varieties to market. He and his wife Carol own Ayers Creek Farm, a 144-acre organic market farm in Gaston, Oregon specializing in berries, beans, grains and greens. Trained as a forester and naturalist, he brings to farming a forester's patience and a naturalist's appreciation for the other organisms that thrive on the land. Born and raised in New England where fresh corn on the cob is essential to summer life, Anthony has, on occasion, felt the deep emptiness of living in a place where he couldn't grow corn.
Beautiful Corn is a great read! In this lyrical love letter to an ancient, fascinating food, Anthony Boutard offers us a rich harvest of history, a primer on growing the best varieties, the close observations of a brilliant, insatiably curious farmer, and some tasty recipes to boot. --Lorna Sass, author of the James Beard Award winning Whole Grains Every Day, Every Way Part love song to an ancient grain, part elevated instruction on how to grow, cook and consume it, part history and animated story, Beautiful Corn opens our eyes to a food plant that humans have both cultivated and been cultivated by. Anthony Boutard's book is as nourishing as the corn he so wonderfully describes. --Michael Ableman, farmer, author of From The Good Earth, On Good Land, and Fields Of Plenty Anthony Boutard tells a story of corn we haven't heard--not as fuel, or livestock feed, or food product--but as whole food, with the flavor and diversity that comes with thoughtful farming. Part history, part how-to manual (Boutard grows, grinds and cooks corn in all its variations), Beautiful Corn returns the culture, and the cuisine, to our most abundant and mistreated crop. --Dan Barber, Chef / Co-Owner, Blue Hill and Blue Hill at Stone Barns Never has there been such a book that covers corn so completely and in such an ecologically sound way. From the historical origins and uses by the early domesticators to the modern methods of mass production agriculture this book shows the reader the proper way to grow, harvest and use corn in an environmentally friendly way. Anthony shows us how the entire process can be ecologically friendly and help contribute to a happier healthier world for all. --Glenn and Linda Drowns, Sand Hill Preservation Center Corn is a great gift to the world from the Americas. This essential grain, once enormous in variety, can be magical, dangerous, delicious, and life-giving. Anthony Boutard's elegant clean prose guides us through its story -- from history to science to politics to recipe to cultivation. Beautiful Corn is a beautiful book.--Brian Brett, author of Trauma Farm Anthony Boutard did a wonderful job, he was able to tell the "real" history of corn, including all the different species and uses of this precious crop. This is definitely the book that was missing in my personal collection about the typical products.--Aurelio Barattini, Food Of Tuscan Farmers blog, chef, teacher and restauranteur