For such a simple grain, there is a remarkable diversity of recipes featuring rice. From the risottos and paellas of the Mediterranean, the pilafs and pilaus of the Middle East to the huge array of rice recipes used in Asian cooking, this book explores the importance of this staple grain by covering the major rice recipes from around the world.
Features:
- Chapters on traditional recipes from South East Asia, the Mediterranean, Europe, Japan, China, India and the Americas.
- 200 recipes and a beautifully illustrated glossary covering the varieties of rice, plus other important ingredients in the book.
- Special spreads on the basic methods of preparing and cooking rice, flavoured rice accompaniments, sushi, risottos, paellas, pilaffs and rice puddings.
- Interesting notes on the wonderful array of ingredients, historical notes on the importance of rice around the world and flavours that go well with rice.
