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Containing over 250 rice recipes from around the world, this cookbook also includes information on: the many varieties of rice; the nutritional value; its history and agriculture; the cults, cultures and myths surrounding it; and its importance through the ages.
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Sri Owen is a highly respected cook, a popular lecturer and the author of several award-winning cookbooks, including Indonesian Regional Food and Cookery, which was awarded the Langhe Ceretto Prize for the best recipe book and was shortlisted for a Julia Child Award. She lives in London.From Booklist:
Rice every which way, from cultivation to cooking, is explored in food writer Owen's all-about compendium. A good portion of her book is devoted to whetting the appetite--specifically, by her in-depth research on the physical and nutritional properties of the species sativa, its agricultural impact, the cultural myths surrounding rice, and a worldview of this grain's importance. Then she moves on to the recipes, more than 200 of them, all gathered and tested with an eye not to trendiness but to traditional tastes in any country. She's very precise in helping cooks to prepare to tackle her instructions; she gives generic directions--including quantity, texture, and washing and cooking techniques--before presenting each recipe, each one of which is then followed by descriptive lists of ingredients and other culinary methods such as dicing and blanching. Both familiar and exotic dishes, most of them easy to cook, are included: among them, Greek dolmas, chicken and hot sausage gumbo, pork vindaloo, Korean bibimbab, pumpkin risotto, and black rice sorbet. Barbara Jacobs
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Book Description Condition: New. Gift Quality Book in Excellent Condition. Seller Inventory # 36SHNI0000NG
Book Description Frances Lincoln Ltd, 1998. Condition: New. book. Seller Inventory # M0711212724