Rice: From Risotto to Sushi Tapa dura - 1997

Información de la editorial

Rice is the world's staple food--it is eaten in every country, and provides an important source of nutrition in a basic grain-and-vegetable-based diet. But rice can be far more than basic. There are numerous types of rice with different flavors and textures, and combined with seafood, vegetables, spices, and meat, rice will transform into a savory soup or appetizer, a full meal, or dessert.
this essential book offers over 50 recipes for rice dishes from all over the world, photographed in full color, with ten basic recipes in step-by-step format to start-off the home chef. Sophisticated dishes with international flavors include Jamaican rice and peas with Scotch bonnet chiles, and Sweet potato fritters with plantains and shrimp from the Philippines. Home-style cooks will enjoy authentic recipes for Louisiana jambalaya with chorizo and shrimp--and soups such as pumpkin rice soup from France, or desserts like Turkish almond rice pudding with pistachios and raspberries provide a memorable introduction or finale. "Rice" is a valuable source of information on the many varieties of rice commercially available, and also includes rice products such as rice wine, rice vinegar, ricepaper, rice noodles, rice flour, and rice cakes, with recipes incorporating these ingredients.
"Rice" is a culinary trip around the world. Sushi or saffron, curry or cajun--whatever the menu, this book offers irresistable rice dishes for every meal.