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Seductions of Rice: A Cookbook, by Jeffrey Alford Naomi Duguid
Download PDF Seductions of Rice: A Cookbook, by Jeffrey Alford Naomi Duguid
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Amazon.com Review
Chinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos, Senegalese yassas, American gumbos: if rice isn't the heart and soul of all these diverse dishes, rice can be found piled right there at the side of the plate, or in a bowl. To say that Alford and Duguid, authors of the award-winning Flatbreads and Flavors, deliver the world of rice is much too simple an understatement. Your days of buying one rice to serve all purposes will end with even a cursory reading of this lovely book. The authors are photographers as well as writers, but their greatest skill may be to travel the world at the level of the culture they visit. They seem able to drop away from Western culture and hunker right down with rice vendor or cook, no matter where. Seductions of Rice opens with all the basics of rice, everything a reader would want to know and then some. Then on to the cultures of rice: Chinese, Japanese, Thai, Indian, Central Asian, Mediterranean, Senegalese, and North American. Recipes either made from rice or to accompany rice range from Chinese Congee to Thai Green Papaya Salad to Japanese Quick Morning Miso Soup to South Indian Lentil Stew to Cuban Black Beans to Mexican Green Rice. And in between? The authors fill in all the space between these diverse grains of rice with traveler's tales from the road. It is a luxurious book, a delicious book, a ripe combination of travel and taste. You leave off thinking that the world must be the shape of a rice ball. --Schuyler Ingle
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From 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 married, 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. 35,000 first printing; 12-city author tour. Copyright 1998 Reed Business Information, Inc.
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Product details
Hardcover: 454 pages
Publisher: Artisan; First Edition edition (October 1, 1998)
Language: English
ISBN-10: 1579651135
ISBN-13: 978-1579651138
Product Dimensions:
8.4 x 1.4 x 10.7 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
44 customer reviews
Amazon Best Sellers Rank:
#509,207 in Books (See Top 100 in Books)
I read this book and it is a very information, fun and educational read. I am always on the lookout for a new kind of rice to try and the colors are an added bonus. I especially love the rice dictionary which list more varieties of rice than I believed existed still, I realized that it is not conclusive as I have a few varieties not even listed like the Madagascar pink rice and Bamboo rice, among others...who knew rice was so complex? I also love the many fun recipes list that are made from or to accompany rice. My only complaint is that there are no pictures of the recipes (every cookbook should include pictures of the recipes) and I don't care much for the black and white pictures used in most of the text as it does not clearly display the various colors of rice(s) as well as it could have. Still, it is a very useful and fun book for any rice lover who is interested in learning more about it.
If you are interested in and love to eat rice, you should seriously consider this book. The authors have written several cook books--almost travelogues--about the food found in the Far East. I've not confirmed it, but I think this was their first. I somehow missed seeing this when it was new, and I now consider it an oversight on my part. While it is an older book, it still has a lot of pertinent information in it.It focuses mainly on the countries in the Far East, but there are chapters on rice in the U.S. and Europe. It does a lousy job of covering rice in the U.S. and Europe and that is why I knocked my rating down a star. On the other hand, the recipes in the other chapters are very nice and you will easily find some "keepers".You may need to visit an Asian market to find some of the ingredients, but, hey, if you really like to eat rice, you really need to get acquainted with an Asian market in your area. Asian greens and aisles of condiments will turn you into a rice fanatic, and you'll soon be growing Asian greens in your garden.I highly recommend this book. It is less a travelogue than their other books and the authors incorporate their family life and practices into the narrative, which makes it very personable besides informative. Check out the availability of used copies--you can't go wrong with this book.
Thank heavens there are cookbook authors like Duguid and Alford out there who know how to present a topic like rice in the most enticing way possible. Growing up in a mixed Chinese background, I'm very familiar with the traditional Chinese methods of cooking rice. This book, however, travels the world of rice, taking you not only to China, but to Thailand, Japan, Indonesia, India, Africa and more. The stories of how rice is grown and prepared in other parts of the world is fascinating and the photos, as always, are beautiful. A lot of the photos brought back beautiful memories of the rice paddies I saw in Bali and the beautiful people of Bali. With this book, I was able to see other parts of the world, as it relates to rice. There are a wide variety of recipes in the book, right from how to cook the basic rice (and how it's done in each country represented) to recipes for dishes that are best accompanied by rice. The recipes start with traditional background, but have been modified for modern ingredients and tastes in some cases. I found as I turned the pages, each recipe would have me saying "i have to try that!" in particular a simple dish that I had grown up with but had completely forgotten about.I started my Alford and Duguid collection with Beyond the Great Wall, which was probably even more amazing. I will be getting other books from these authors which cross the boundaries between culinary delights and world travel.
I'm fairly new to cooking rice other than Uncle Ben's in a pot on the stove. Recently I invested in a quality rice cooker, and decided to get a bit more serious. This book has been a tremendous help to me the novice, not only did I learn the basics of cooking rice well, but I also learned that I didn't know much about rice at all. I never realized that there were so many different kinds of rice, or basic things like the difference between long-grain, medium-grain, and short-grain, or how to recognize high-quality rice, or the idea of washing rice. Then there was information on how to find different kinds of rice (I discovered that locally here in Raleigh I can find dozens of kinds easily, cheaply, and wow, Uncle Ben's now has a lot of new cousins on my shelf!).Then the recipes in this book are plentiful, and the pictures are great. The authors did a fantastic job, and if you like rice, or would like to learn to love rice and all of its varieties, GET THIS BOOK! It's really opened up a new 'rice' world for us! ;-)
However, I wouldn't recommend that it reside on the coffee table. While beautiful to look at, there is too much information and to many wonderful recipes not to have a prominent place in your kitchen. I discovered this book at my local library, but promptly bought a copy for my personal cookbook library. I had not realized there are so many different types of rice and now I visit my local natural food store to obtain many different varieties. The recipes are easy and tasty. Reading about how this staple is used in almost every culture in the world is fascinating. It is definitely a book that provides a feast for the eyes and the tastebuds.
I love this cookbook. It is so informative — as much a travel book as a cookbook. The photographs, the design and the production quality are excellent.
This book is AMAZING! Gosh, I knew it would be good...but, wow! I love the stories and GREAT, GREAT recipes! Excellent writing and layout...good quality paper and binding!....
I use this book all the time so I gave it to my son. I have several of the books by this couple and they are all wonderful.
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