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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!

in 1995 Jeffrey Alford And Naomi Dunguid Published A Cookbook That Defined A New Genre. The First Of Its Kind, Raved The Boston Globe. If You Buy Only One Cookbook This Year, Make It Flatbreads And Flavors (usa Today); A Certifiable Publishing Event (vogue); A Rich And Rare Effort (the New York Time). It Received Not One, But Both Major Cookbook Awards The Year It Was Published.

And Now, They're Done It Again. That Depth Of Passion And Experience And The Unique Ability To Convey Richness Of Place And Taste That The Authors Brought To Flatbreads And Flavors, They Bring To Seductions Of Rice: An Essential Book About The World's Most Essential Food.

Jeffrey Alford And Naomi Duguid Traveled To The Major Rice-eating Regions Of The World And Experience Firsthand Dozens Of Varieties Of Rice With Unimaginable Subtleties Of Taste, As Well As The Staggering Array Of Foods That Traditionally Accompany Them. In Seductions Of Rice, They Bring It All Home--hundreds Of Delectable Dishes From The World's Greatest Rice Cuisines, Illuminated By Stories, Insights, And Photographs. Chinese Stir-fries Served With Steaming Rice, Smoky Carolina Low-country Pulaos, Japanese Sushi, Indian Thorans, Thai Salads, Turkish Pilafs, Italian Risottos Are Shared Not Just As Recipes, But As Time-honored Traditions.

But Seductions Of Rice Is More Than A Collection Of Fabulous Recipes Surrounded By A Wealth Of Precious Information. It Is More Than An Enthralling Journey With Photographs--taken By The Authors--of Peoples And Places, Many Of Which We Can Barely Imagine. It Is A New Way Of Putting Food On The Table That Is As Old As The Ages.

You Will Marvel At How Food This Simple Can Taste This Good And Be So Satisfying--thai Sticky Rice With Grilled Beef Salad, Indian Basmati With Curry, Cuban Black Beans And Rice, Louisiana Gumbo, Persian Kebabs With Saffron-tintted Rice, Spanish Paella, Mexican Rice Pudding. Hundreds Of Recipes From Around The World Attest To The Adaptablilty Of This Endlessly Appealing Food. Jeffrey Alford And Naomi Duguid Understand Our Yen For These Vibrant Flavors And Have Writtten A Book That Satisfies Our Every Craving.

publishers Weekly

in Their Debut Cookbook, The Iacp And James Beard Award-winning flatbreads & Flavors (1995), Alford And Duguid Explored A Wide Range Of Ethnic Cuisines Using The Traditional Flatbreads Of Each As A Springboard. Here The Authors, Who Are A Married Couple, Do The Same With Rice, Yielding Similarly Terrific Results. As Is Explained In The Introduction, There Are Two Kinds Of Rice Dishes Represented Here: Dishes That Incorporate Rice (grilled Sticky Rice Balls; Central Asian Rice And Bean Stew) And Those That Are Served Atop Or With Rice (spicy Simmered Tofu; Savory Chicken Finely Chopped). Recipes Are Organized In Chapters By Country And Region (e.g., China, India, The Mediterranean, North America) And They Overflow With The Information Gleaned By The Authors Who Traveled Far In Their Research, Their Two Young Sons In Tow. The Chapter On India Recounts The Days They Spent Observing Workers In A Rice Stall At An Open-air Market, As Well As Recipes For Ripe Mango Chutney, Banana Salad And Various Pachadis (yogurt Sauces Differentiated From Raitas Because The Yogurt Is Heated). The Chapter, Gohan, Sushi, Mochi: The Japanese Way, Describes The Making Of Miso Along With A Salad Of Grilled Mushroom And Fried Tofu And Soothing Tea Rice. Unexpected Flavor Combinations (risotto With Beer, Rhubarb-lamb Stew From Persia) Add Extra Spark To This Comprehensive Exploration, Illustrated By More Than 200 Photos, Which Gains Depth From Alford And Duguid's Personal Accounts And Their Infectious Interest In The Growing Of Rice As Well As Its Use (alford And Duguid Are Real Agricultural Geeks, And They Love To Share Facts). This Is A Must-have Compendium For Any Serious Cook.

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! 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 Content: Beginning with rice: The rice dictionary -- The world of rice: cultivating and harvesting -- White rice, black rice, congee: The Chinese way -- Jasmine, sticky rice, Thai red: The Thai way -- Gohan, sushi, mochi: The Japanese way -- Basmati, gobindavog, South Indian red: The Indian way -- Chelo, polo, pulao: The Central Asian and Persian ways -- Pilaf, paella, risotto: The Mediterranean way -- Yassa, mafe, diebou dien: The Senegalese way -- Hoppin' John, rice and peas: The North American way. An excursion into the world's most essential and satisfying food offers two hundred easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and hundreds of photographs of people, places, and wonderful food. Reprint.