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Blue Corn and Chocolate

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Blue Corn and Chocolate

Current Status:
In Season
Elizabeth Rozin
HarperPerennial Library
Cooking/Home, Nonfiction

We gave it a B+

When Elizabeth Rozin writes about American food, she means American from scratch. On this 500th anniversary of Christopher Columbus’ arrival, Rozin homes in on corn, chiles, potatoes, turkeys, and other New World natives unknown elsewhere before 1492. Three parts recipes to one part history and chat, Blue Corn and Chocolate notes how these new foods transformed Old World cuisines. This story has been told before, but Rozin’s recipes — pumpkin seed pesto, chocolate chili, island pepper pot, saffron potato rolls, country ham and peanut soup, among others — are refreshingly different, grounded in tradition but often inventively adapted. B+