Rice and Risotto: Cooking with the World's Best-Loved Grain

Book Description
This new book is a comprehensive, lushly illustrated guide to the infinitely versatile rice grain. It begins with a thorough introduction to the many different types of rice and rice products, a history of rice, how rice is grown and harvested, the etiquette of eating rice, cooking rice to perfection and equipment used to prepare it. In a chapter-by-chapter tour of the world, the recipe section presents more than 130 dishes, from Chinese Fried Rice to Flamenco Eggs from Spain, Rice Cakes with Smoked Salmon and Risotto with Lobster Tarragon. All those who love to cook and serve exciting and comforting rice dishes will savor this exciting exploration of rice.


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This new book is a comprehensive, lushly illustrated guide to the infinitely versatile rice grain. It begins with a thorough introduction to the many different types of rice and rice products, a history of rice, how rice is grown and harvested, the etiquette of eating rice, cooking rice to perfection and equipment used to prepare it. In a chapter-by-chapter tour of the world, the recipe section presents more than 130 dishes, from Chinese Fried Rice to Flamenco Eggs from Spain, Rice Cakes with Smoked Salmon and Risotto with Lobster Tarragon. All those who love to cook and serve exciting and comforting rice dishes will savor this exciting exploration of rice.


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