Kijk op Boeken Auteur: Sri Owen
The definitive Book on the Magic of Rice Cookery
Sri Owen grew up among ricefields with people who did not consider rice at all exotic, though they did believe it contained traces of magic. In The Rice Book she brings her own magic to the art of cooking with rice in a wide-ranging harvest of recipes for delicious eating.
Basic cooking techniques are explained with a wealth of ways in which to serve rice as an interesting accompaniment. Soups, appetizers, first-course dishes and one-dish meals offer further surprises, and the heart of the book is a selection of superb main-course dishes. Grouped by their principal ingredients — fish and seafood, poultry, meat and vegetarian dishes — and culled from countries as diverse as Turkey, Finland, Indonesia, the USA, Jamaica, India, Italy and Japan, they cater for every taste. A section on cakes and sweet dishes introduces some traditional recipes, both exotic and familiar. Sri has tested all the recipes, updating them when necessary so that they will appeal both to those who cook, as experts or beginners, and to those who cat.
In his eloquent Introduction Sri's husband, Roger Owen, fills in some of the background to rice in the world today, as a food, a crop, a commodity and, in many countries, the basis of daily life. He describes some of the ways it has influenced myths and rituals, governments and industries. He also hacks a path through the jungle of rice varieties, grades, brands and types.
The Rice Book is written with love and authority, the result of two years of travelling and testing but half a lifetime of experience. With Sri Owen's reputation as a top-ranking cook and food writer, it is sure to become a classic.
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