Seductions of Rice

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 Duguidembarked on a far-reaching excursion to find the worlds 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 Riceis the glorious result: two hundred easy-to-prepare dishes from the worlds great rice cuisines, illuminated by stories, insights, and more than two hundred photographs of people, places, and wonderful food. Cherished dishesChinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottosare 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

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!

Beginning with Rice - With 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 Persion Ways Pilaf, Paella, Risotto - The Mediterranean Way Yassa, Mafe, Diebou Dien - The Senegalese Way Hoppin' John, Rice and Peas - The North American Way