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300 Best Rice Cooker Recipes: Also Including Legumes and Whole Grains Paperback – July 28, 2011
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More About the Author
Chef Katie Chin was born and raised in Minneapolis by her award winning restaurateur mother, Leeann Chin. As a schoolgirl, Katie assisted in her mother's catering jobs and, later, worked in the restaurants. She used her mother's first cookbook to give dinner parties in her dorm room in college. But as a time-pressed adult, Katie adopted the contemporary cuisine of her peers--restaurant food, takeout and Haagen Dazs. Until her mother intervened: "If you go to a restaurant and sit down, it's two hours!" Leeann told her daughter. "In that time you could make something healthy!" Feeling inspired and back in touch with her culinary roots, Katie quit her job as a film and television marketing executive to run her catering company, Double Happiness Catering. Specializing in Pan-Asian cuisine, Katie catered many celebrity-studded events for the high fashion and entertainment industries.
Katie is author of "300 Best Rice Cooker Recipes" (Robert Rose Publishing) and co-author of "Everyday Chinese Cooking" (Clarkson Potter). She also co-hosted the 2003 national PBS cooking series, "Double Happiness," in conjunction with her mother, Leeann. Katie has made numerous appearances on national television including demos on The Today Show, The Daily Buzz as well as Specials for The Food Network and Fine Living. She has been featured in Glamour, Family Circle, Cooking Light, Bon Appetit, Self Magazine, Angeleno Magazine, Hampton Magazine, Elle Magazine, Daily Candy, Daily Variety, Real Simple, The Los Angeles Times and Ventura Blvd Magazine. Katie recently served as a guest judge on Food Network's Iron Chef America and as a featured guest on Cooking Channel's Food(ography) and Good Day New York. She currently serves as the Culinary Ambassador to City of Hope and its Super Foods initiative.
Based in Los Angeles, Katie divides her time posting recipes to her blog, www.thesweetandsourchronicles.com, working on her next cookbook, throwing karaoke dinner parties and caring for her toddler twins. Katie shares a passion for Asian cuisine, style and culture and is committed to teaching the American public that the very best Asian cooking can be achieved in a real home kitchen, by real people, on real schedules.
Top Customer Reviews
My first three efforts included a risotto, a pilaf and a polenta. First, Lemony Risotto with Shrimp, pictured on the front of the book. I figured if it made the cover, it had to be good, and it was! Just the right hint of lemon along with a delicious, creamy risotto and perfectly cooked shrimp, all without the constant stirring usually required when making risotto. Next was Orange Pistachio Pilaf, made with plain old white rice. An easy and delicious side dish! Last was Polenta Primavera, a little more work, but a wonderful vegetarian entrée.
Pros: The beginning pages of this book are worth the price alone. The author starts with a discussion of rice cookers in general. There follow pages of descriptions of various rices (I had no idea there were so many different kinds of rice!), grains, and legumes that can be cooked in your rice cooker. Along the way, she educates about the proper way to prepare these foods. For example, she states that all rices should be rinsed before cooking, except Arborio and Carnaroli, and she explains why.
The index is very detailed and accurate. There are 2 small sections with color photographs tucked inside the book. There are recipes for breakfasts, desserts, and everything in between. Some of the recipes require a large-capacity rice cooker, and some require a unit that features fuzzy-logic.Read more ›
However, I am perplexed at what some of the recipes have to do with rice cookers, especially since in the "How to Use This Book" section the author says "All of the recipes in this book can be made using an electronic rice cooker." Well, that's stretching the truth to say the least. Many recipes just take something that you are to previously have made presumably in the rice cooker, like cooked rice or chickpeas or lentils, and then are just a regular non-rice cooker recipe sometimes requiring various other equipment like skillets, food processors, ovens, broiling pan, etc. For example, recipes like quiche, pancakes, pate, bean dip, garlic steak...none of which have anything to do with a ricecooker.Read more ›
This book is for medium rice cookers 14-16 cups, or large 19-22 cups.
And if its an on/off cheap model there aren't that many recipes for it either.
This book is a little deceiving....
The recipes don't always use the rice cooker exclusively.
It makes you cook a meal on the stovetop separately and then you add the rice from the rice cooker.
To me, that doesn't sound like a rice cooker recipe book.
I was expecting recipes that you could do by putting everything in the rice cooker.
The recipes look good, but I wish it would use the rice cooker as the main method of cooking.
I was looking for recipes where I could just throw everything in the rice cooker and come back 1 hour later and have dinner ready instead I was presented with recipes that required cooking ingredients in a separate skillet or in the oven and then add the pre cooked rice later.
Overall the recipes are not bad but they're nothing new and a lot of them can be found online or on other recipes book.
Sadly I cannot recommend it.
Most Recent Customer Reviews
The recipes are OK, but I ended up not using them much, maybe because I am worried about scraping the metal pan of my fancy fuzzy logic rice cookerPublished 4 months ago by Lynn B
Wish there were more vegetarian full meal recipes included. Wide variety of meat containing recipes though, which i cook for my husband as well. Read morePublished 6 months ago by Tiffany
This book is relatively versatile, which is my favorite part about it. there are both complex and simple recipes in it, and every one that I've made so far has been delicious. Read morePublished 6 months ago by Will Alias
This book is wonderul. The recipes are easy and the food tastes good. I am enjoyiing the different rices and grains. Great quinoa recipes too.Published 6 months ago by karen wies
Too many recipes have too many ingredients. Be ready to adapt. Fun to read through and wish I had a grocery store with greater ethnic products for purchase.Published 7 months ago by TexanRedWolf
Along with my new rice cooker, this wonderful book has helped me break through to the magical and nutritious world of rice.Published 8 months ago by Karuna