This exciting new cookbook focuses on rice, the staple of most of the world's population. More than 65 recipes from around the globe demonstrate the versatility of the tiny grain. Rice has been cultivated for over 2,000 years, and it has played a central role in the diet of Asia in particular. As diets in the Western world shift to include more carbohydrates, this timely collection offers a wide variety of nutritional dishes. Steamed, simmered, fried or broiled, rice is packed with both protein and carbohydrates. From buttery Italian rissotto to spicy Korean bibimba, tempting Chinese fried rice to classic Japanese sushi, these delicious recipes are sure to convert even the most die-hard meat-and-potato types.
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Review
Junko Takagi's The Classic Rice Cookbook focuses on rice, the staple of most of the world's population. More than sixty-five recipes from around the globe demonstrate the versatility of the tiny grain. As diets in the Western world shift to include more carbohydrates, this timely, nutritious collection offers a wide variety of dishes that are pleasing to both the eye and the palate. Steamed, simmered, fried or broiled, rice is packed with both protein and carbohydrates. >From butter Italian rissotto to spicy Korean bibimba, tempting Chinese fried rice to classic Japanese sushi, these delicious recipes are sure to convert even the most die-hard meat & potato diners. The Classic Rice Cookbook is an essential part of any cookbook collection! -- Midwest Book Review
About the Author
After graduating in food and nutrition from college, JUNKO TAKAGI embarked on travels through Europe and Asia taking her to some of the best restaurants and cooking schools in the world. The skills she learned and the flavors she discovered there inspired her to become a cookery teacher on her return to Japan. In addition to appearing on nationwide television cookery programs, Junko Takagi writes for magazines and teaches at several Tokyo cookery schools. She is also the author of many cookbooks. Junko Takagi's range of cooking skills span the major cuisines of the world: Chinese, French, Japanese and Italian, to name but a few. Her recipes are renowned for being simple, healthy and delicious.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
Rice is roughly divided into two types-Japonica and Indica. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
rice cooker cups, deep individual serving bowls, asari clams, aemono dishes, demiglace sauce, cups dashi stock, boiled bamboo shoots, sweet pickled ginger, yaki nori, cup dashi stock, shimeji mushrooms, gourd strips, tofu puff, grated wasabi, tbsp salad oil, sushi rice, freshly cooked rice, tablespoon salad oil, cooking broth, individual serving dishes, matsutake mushrooms, egg strips, tsp soy sauce, tablespoons mirin, white sesame seeds Key Phrases - Capitalized Phrases (CAPs): (learn more)
Seasoning Mix, Dressing Mix, Seasoned Vinegar, Vinegar Dressing, Rice Mixed, Sweet Vinegar New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Rice is roughly divided into two types-Japonica and Indica. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
rice cooker cups, deep individual serving bowls, asari clams, aemono dishes, demiglace sauce, cups dashi stock, boiled bamboo shoots, sweet pickled ginger, yaki nori, cup dashi stock, shimeji mushrooms, gourd strips, tofu puff, grated wasabi, tbsp salad oil, sushi rice, freshly cooked rice, tablespoon salad oil, cooking broth, individual serving dishes, matsutake mushrooms, egg strips, tsp soy sauce, tablespoons mirin, white sesame seeds Key Phrases - Capitalized Phrases (CAPs): (learn more)
Seasoning Mix, Dressing Mix, Seasoned Vinegar, Vinegar Dressing, Rice Mixed, Sweet Vinegar New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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