I had no idea that popcorn needed its own cookbook. Straight from the 1970s you can make all these cool popcorn snacks. Personally, I was only aware of some basic iterations of popcorn, like regular and kettle corn, but this book introduces grinding popped corn and using it as a filler or as a coating. All worthy ideas, but I keep thinking this is a lot of work.
This isn’t that “awful” in the grand scheme of cookbooks we have had on the site, but it certainly looks old and my particular copy was kind of sad looking. Maybe the cooks out there can give me some insider advice on having a cookbook devoted to popcorn. Is it overkill?