Description
This seventh volume in an award-winning, superbly illustrated series delivers the last word on the worlds favorite, inimitable grain
From ancient Chinas mountains and paddies to todays chic Western restaurants to the homesteads of the Caribbean, rice binds the world together. Here is the ultimate, authoritative, sumptuous guide to the genus Oryza: its history, lore, botany, and cultivation; important culinary varieties; and rice products from flour to pasta and vinegar to wine; cooking techniques for short, medium, and long grains; and seasoning and coloring, all the way to the bright red, green, and black rices of Asia and the Mediterranean. From the wok comes fried rice topped with a crunchy vegetable curry or spicy fish. The pilaf of Asia and the Balkans segues into Italys risotto, maybe with eel or zucchini flowers, and then into a Spanish paella fragrant with saffron and a dozen more ingredients.
More than five hundred color photographs in this regal volume illustrate both step-by-step instructions and finished dishes, displaying the endless variety, versatility, and indispensability of this timeless staple. The Rice Bible makes a magnificent gift for any serious cook or gastronome.