Author(s): CHRISTINE INGRAM
Rice: for thousands of years, a staple food for millions worldwide, and in parts of the world, the stuff of myth and legend. It is rich in carbohydrate and low in salt and fat, and is today an essential ingredient in every one of the world's major cuisines. Traditional cooking methods have stamped regional identities on this mild-tasting food, but as cultures have overlapped, the Indian biryani dish has become as familiar as an Italian risotto, and a Cajun jambalaya as popular as the Spanish paella.
The Rice Recipe Book is a beautifully illustrated guide to rice - understanding, choosing it, and cooking with it. The book opens with an extensive introduction to the different types of rice and the many products made from it, and takes a close look at the rice plant, how it is grown and harvested, the etiquette of eating rice, and the history of rice since the early days of cultivation in South-east Asia around 8,000 years ago. Learn how to cook rice to perfection, whether your chosen dish is plain boiled rice, risotto, paella, biryani, sushi, fried rice, or rice pudding. Useful information on the equipment used in the preparation of rice, how to store rice, and its nutritional value, is also included.
Rice is prized by cooks everywhere for its texture and flavour, which make it the perfect partner for almost any ingredient from a handful of herbs to an extravagant array of seafood. The recipe section presents a mouth-watering display of the versatility of rice. Classic rice recipes sit alongside contemporary dishes from around the world in an extraordinarily comprehensive collection.
With over 450 inspirational colour photographs, expert information, an extensive photographic directory to the world's rices, and more than 100 exquisite recipes, the Rice Recipe Book will help you to explore and appreciate the versatility of this highly-revered staple food.
Christine Ingram left a career in financial and consumer journalism to pursue her keen interest in food and cooking. After several years as a food editor for Woman magazine, Chris became a full-time writer and author, contributing articles to many women's and special interest magazines. Christine has travelled extensively, always on the lookout for exciting and unusual recipes.