Seductions of Rice

"With a depth of passion and experience, and an ability to embrace and convey richness of place and taste, the authors of the groundbreaking Flatbreads and Flavors and the later award-winning Hot Sour Salty Sweet embarked on a far-reaching excursion to find the world's most essential and satisfying food. Along the way, they experienced firsthand dozens of varieties of rice, offering unimaginable subtleties of taste, as well as a staggering array of foods to accompany them, all providing a simple way to get flavor and variety on the table. Seductions of Rice is the glorious result: two hundred easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and more than two hundred photographs of people, places, and wonderful food. Cherished dishes--Chinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos--are shared not just as recipes, but as time-honored traditions. Seductions of Rice will change the way we eat, the way we prepare and appreciate our food. It's as easy as putting a pot of rice on to cook!."-- Provided by publisher The James Beard award-winning authors of Hot Sour Salty Sweet explore the subtly exquisite pleasure of rice with 200 recipes from around the world. With a depth of passion and experience, and an ability to embrace and convey richness of place and taste, Jeffrey Alford and Naomi Duguid embarked on a far-reaching excursion to find the world's most essential and satisfying food. Along the way, they experienced dozens of varieties of rice, offering unimaginable subtleties of taste and a staggering array of culinary possibilities.Seductions of Rice is the glorious result: two hundred easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and more than two hundred photographs of people, places, and wonderful food. Cherished dishes—Chinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos—are shared not just as recipes, but as time-honored traditions.“Simply stunning.” —The New York Times“A must-have compendium for any serious cook.” —Publishers Weekly Cover -- Copyright -- Contents -- Preface -- Rice for Every Occasion -- Beginning With Rice -- The World of Rice -- White Rice, Black Rice, Congee -- Jasmine, Sticky Rice, Thai Red -- Gohan, Sushi, Mochi -- Basmati, Gobindarog, South Indian Red -- Chelo, Polo, Pulao -- Pilaf, Paella, Risotto -- Yassa, Mafe, Deibou Dien -- Hopin' John, Rice and Peas -- Glossary -- Mail-Order Sources -- Bibliography -- Index -- Acknowledgments.