Shelf life: Ears to corn lovers

A whole cookbook dedicated to corn? Why not, if, like author Lisa Skye, you adore the golden cobs, kernels and cornmeal. She’s tapped several dozen chefs for a cookbook, “I Love Corn” (Andrews McMeel, $19.99). Recipes range from simple to complex, from Martha Stewart (caramelized corn with shallots) and Daniel Boulud (chilled corn soup with nutmeg) to Miami’s Michelle Bernstein (corn “ceviche” in corn water) and Colleen Grapes from New York’s The Harrison (poached peaches and rhubarb with warm corn shortcakes). At amazon.com.

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You know sweet, salty, bitter and sour. Now school your taste buds in the fifth taste, umami, the savory effect in Umami Ketchup. It’s one of several condiments (Umami Dust, Umami Master Sauce, etc.) brought to you by the LA restaurateur who created the Umami Burger restaurant group. Its umami power comes from a label full of ingredients: tomatoes, spices, oyster extract, truffle oil, dashi powder, etc. Tasters found it a tad sweet, but liked its full-bodied, barbecue-like flavor. The 14.5-ounce bottle is $7.50 at umami.com.

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There are lots of veggie versions of the iconic link. But Field Roast Vegetarian Frankfurters, made from grains and vegetables (and vital wheat gluten, liquid smoke, spices), earned fans among our tasters, especially those who eat veggie hot dogs. The links, which can be grilled or boiled, delivered a smoky/spicy flavor tasters found appealing. And when grilled, the classic snap won over one taster. Some, though, found them a bit salty. A six-link, 16-ounce package has a suggested retail price of $5.49. A store locater is at fieldroast.com.

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©2012 Chicago Tribune

Distributed by MCT Information Services

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