Seductions of Rice by Jeffrey Alford, Download Free PDF, 1579652344

January 8, 2018

Seductions of Rice

  • Title: Seductions of Rice
  • Autor: Jeffrey Alford
  • Print Length: 472 pages
  • Publisher (Publication Date): Artisan; Reprint edition (April 5, 2003)
  • Language: English
  • ASIN: B00EEG269O
  • ISBN-10: 0679309322, 1579652344
  • ISBN-13: 978-0679309321, 978-1579652340
  • File Format: EPUB, PDF

 

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!

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Comments:

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.

>>> ssh <<<

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