Seductions of Rice
Author: Jeffrey Alford
After leafing through these pages, it seems inconceivable that we haven't been eating this way -- the rice way -- all our lives. Here is a stunning book that takes us on an extraordinary adventure, and on the way it just may change forever -- happily and healthily -- the way we cook.
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.
Shirley Reis - KLIATT
This multiethnic cookbook takes the reader on a worldwide tour to discover the many nuances of various types of rice and ethnic dishes that either incorporate rice or are served atop rice. It is a fabulous resource that provides a wealth of information about the various cultures that enjoy rice as a regular part of their diet. Recipes are organized in chapters by country and region. Basic information is included about the varieties of rice that are available, cooking techniques, and the history of rice as a staple. Some of the mouthwatering recipes are: Spicy Simmered Tofu, Egg Fried Rice, Autumn Rice with Mushrooms, Green Beans with Coconut Spice, Golden Rice with Shrimp, Louisiana Pecan and Popcorn Rice, Cuban Black Beans, Spicy Cabbage, Kyoto Grilled Peppers and Grilled Red Snapper Salad with Basil. Wonderful photographs accompany this comprehensive book. When reading the parts about various cultures, one really feels a part of that society due to the authors' abilities to describe the regions they visit. This is a must purchase for any serious cook. KLIATT Codes: SA;Recommended for senior high school students, advanced students, and adults. 1998, Artisan, 456p. illus. bibliog. index.,
The Washington Post
Sophisticated and amazingly well-researched.
Table of Contents:
- Lettuce Wraps with Thai Peanut Sauce
- Stuffed Portobello Mushrooms
- Tuna and Apple Salad
- Shrimp Scampi with Sun-Dried Tomatoes
- Scallops with Orange and Sesame
- Grilled Swordfish in Lime-Cilantro Sauce
- Grilled Mahi-Mahi with Strawberries
- Chicken Taco Salad
- Open-Face Avocado-Chicken Salad Sandwich
- Turkey Apple Quesadillas
- Grilled Lemon-Basil Pork Chops
- Chili-in-the-Zone
- Zucchini Lasagna
- Spicy Eggplant Stir-Fry
- Steamed Butternut Squash with Bok Choy and Mushrooms
- Sweet Crisps with Ricotta and Berries
- Apple Crisp or Fresh Fruit Crisp
New interesting textbook: New Cook Book or Comfort Food
Zoneperfect Cooking Made Easy: Quick, Delicious Meals for Your Healthy Zone Lifestyle
Author: Gloria Bakst
From the cooking expert at ZonePerfect Nutrition, daily and weekly menus that make it easy for you to stay in the Zone
Offering a proven formula for permanent fat loss, optimal health and all-round peak performance, the Zone diet has an estimated over two million followers worldwide. Zone Perfect Cooking Made Easy shows you how to stay in the Zone while enjoying delicious, easy-to-fix meals. It features 150 recipes from Gloria Bakst, whose work as the cooking and lifestyle expert at ZonePerfect Nutrition appears in the "Cooking with Gloria" section of ZonePerfect's well-traveled website.
Zone Perfect Cooking Made Easy shows you how to adapt the Zone's 40-30-30 (carbs-fats-protein) formula to real food and your real life and supplies daily and weekly menus along with down-to-earth explanations of the latest nutrition research findings.
Easy and Tasty Recipes for Zone Living:
Gloria Bakst is a nutritional lifestyle consultant and the founder of Balanced Nutritional Lifestyles. Gloria spent seven years as the food expertat ZonePerfect Nutrition and wrote the popular Cooking with Gloria column on the Zone Perfect website. Her recipes have been published in Weight Watcher cookbooks, The Jewish Vegetarian Year Cookbook and The Healing the Heart Cookbook.
Mary Goodbody is a nationally known food writer and coauthor of the New York Times bestseller Taste: Pure and Simple. She recently worked with bestselling author Debra Ponzek on The Family Kitchen Mary also has collaborated on cookbooks with Williams-Sonoma and Art Smith, Oprah Winfrey's chef.
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