Rice: From Risotto to Sushi - Hardcover

Clare Ferguson; Jeremy Hopley

Hardcover

ISBN 10: 0847820009 ISBN 13: 9780847820009

Publisher: Rizzoli, 1997

Synopsis

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.

About this title

Review:

Rice must be the most widely distributed staple in the world. From China to Peru and beyond, hundreds of varieties are prepared and consumed in thousands of different ways. In Rice: From Risotto to Sushi, Clare Ferguson has assembled 50 of the world's best rice dishes, and the selection is a wide-ranging and imaginative testimony to this wonderful grain. She seems to have managed to include recipes from just about everywhere rice is eaten: from Persia, vegetables stuffed with a rice mixture spiced with pepper, cinnamon, mint, turmeric, cumin, and sumac; from Italy, a classic saffron risotto; from Korea, a fried rice-flour pancake studded with oysters, served with a dipping sauce of chili and sesame. Sometimes the rice takes center stage, as with the risotto or the deliciously exotic Honey Rice Ice Cream (which is really a kind of frozen rice pudding made with honey and orange juice); sometimes it plays more of a character part, as in Blinis, where rice flour tempers the flavor of the buckwheat base. There are soups, there are stews, there are sausages and stuffed vegetables, noodles of every description, cakes and desserts. There is even a pie (from New Zealand). Clare Ferguson's writing is vigorous and uncluttered; the recipes are clear and easy to follow, and each is beautifully illustrated by Jeremy Hopley's photographs. What more can one say? A treat of a book. --Robin Davidson, Amazon.co.uk

About the Author:

Clare Ferguson has an international reputation as a writer and radio and television personality on food and cooking. She was food consultant and stylist for the BBC series Madhur Jaffrey's Far Eastern Cookery, and has been the Food editor of Elle and She Magazine in Britain. From her base in the UK, Clare travels extensively to Australia and New Zealand, America, and Europe.

Jeremy Hopley is a leading name in food photography, whose work appears regularly in British magazines such as Homes & Gardens, Woman's Journal, and New Woman. He is also photographic consultant for European retail food chains, leading authors, and chefs.

About this edition

• Publisher: Rizzoli
• Publication date: 1997
• ISBN 10: 0847820009
• ISBN 13: 9780847820009
• Binding: Hardcover
• Edition number: 1
• Number of pages: 144