How to prepare classic rice dishes
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After graduating in food and nutrition from college, JUNKO TAKAGI embarked on travels through Europe and Asia taking her to some of the best restaurants and cooking schools in the world. The skills she learned and the flavors she discovered there inspired her to become a cookery teacher on her return to Japan. In addition to appearing on nationwide television cookery programs, Junko Takagi writes for magazines and teaches at several Tokyo cookery schools. She is also the author of many cookbooks. Junko Takagi's range of cooking skills span the major cuisines of the world: Chinese, French, Japanese and Italian, to name but a few. Her recipes are renowned for being simple, healthy and delicious.
Junko Takagi's The Classic Rice Cookbook focuses on rice, the staple of most of the world's population. More than sixty-five recipes from around the globe demonstrate the versatility of the tiny grain. As diets in the Western world shift to include more carbohydrates, this timely, nutritious collection offers a wide variety of dishes that are pleasing to both the eye and the palate. Steamed, simmered, fried or broiled, rice is packed with both protein and carbohydrates. >From butter Italian rissotto to spicy Korean bibimba, tempting Chinese fried rice to classic Japanese sushi, these delicious recipes are sure to convert even the most die-hard meat & potato diners. The Classic Rice Cookbook is an essential part of any cookbook collection! -- Midwest Book Review
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