Download PDF Seductions of Rice, by Jeffrey Alford Naomi Duguid

Download PDF Seductions of Rice, by Jeffrey Alford Naomi Duguid

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Seductions of Rice, by Jeffrey Alford Naomi Duguid

Download PDF Seductions of Rice, by Jeffrey Alford Naomi Duguid

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Review

"Seductions of Rice is simply stunning." -- The New York Times"This is a must-have compendium for any serious cook." -- Publishers Weekly

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From the Inside Flap

IN 1995 Jeffrey Alford and Naomi Dunguid published a cookbook that defined a new genre. "The first of its kind," raved The Boston Globe. "If you buy only one cookbook this year, make it Flatbreads and Flavors" (USA Today); "a certifiable publishing event" (Vogue); "a rich and rare effort" (The New York Time). It received not one, but both major cookbook awards the year it was published. And now, they're done it again. That depth of passion and experience and the unique ability to convey richness of place and taste that the authors brought to Flatbreads and Flavors, they bring to Seductions of Rice: an essential book about the world's most essential food. Jeffrey Alford and Naomi Duguid traveled to the major rice-eating regions of the world and experience firsthand dozens of varieties of rice with unimaginable subtleties of taste, as well as the staggering array of foods that traditionally accompany them. In Seductions of Rice, they bring it all home--hundreds of delectable dishes from the world's greatest rice cuisines, illuminated by stories, insights, and photographs. Chinese stir-fries served with steaming rice, smoky Carolina low-country pulaos, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos are shared not just as recipes, but as time-honored traditions. But Seductions of Rice is more than a collection of fabulous recipes surrounded by a wealth of precious information. It is more than an enthralling journey with photographs--taken by the authors--of peoples and places, many of which we can barely imagine. It is a "new" way of putting food on the table that is as old as the ages. You will marvel at how food this simple can taste this good and be so satisfying--Thai sticky rice with grilled beef salad, Indian basmati with curry, Cuban black beans and rice, Louisiana gumbo, Persian kebabs with saffron-tintted rice, Spanish paella, Mexican rice pudding. Hundreds of recipes from around the world attest to the adaptablilty of this endlessly appealing food. Jeffrey Alford and Naomi Duguid understand our yen for these vibrant flavors and have writtten a book that satisfies our every craving.

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Product details

Paperback: 472 pages

Publisher: Artisan; Reprint edition (April 5, 2003)

Language: English

ISBN-10: 1579652344

ISBN-13: 978-1579652340

Product Dimensions:

8 x 1.1 x 10.6 inches

Shipping Weight: 3.2 pounds

Average Customer Review:

4.5 out of 5 stars

43 customer reviews

Amazon Best Sellers Rank:

#1,077,831 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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