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Seductions of Rice

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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, 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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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, 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!

30 review for Seductions of Rice

  1. 4 out of 5

    Telly

    I remember eating in dinner in Japan; I had finished everything except a few grains of rice. The gracious Aoyama family that was hosting me continued waiting for me to finish my meal. When I explained that I was "stuffed," they suspiciously eyed the few remaining grains; one of the elders of the family finally spoke up and told me that in Japan they give thanks for everything, including the farmer who is sacrificed so much for one little grain. I quickly ate up those few remaining grains because I remember eating in dinner in Japan; I had finished everything except a few grains of rice. The gracious Aoyama family that was hosting me continued waiting for me to finish my meal. When I explained that I was "stuffed," they suspiciously eyed the few remaining grains; one of the elders of the family finally spoke up and told me that in Japan they give thanks for everything, including the farmer who is sacrificed so much for one little grain. I quickly ate up those few remaining grains because the message was loud and clear: To not eat the rice would've been disrespectful to the labors of the farmer who had helped put them on my plate. This story is my own, but this book tells countless other stories that are related to this "simple grain." I intentionally select the word "book" because it is more than a "cookbook." This book walks us through the different regions of the world and explains what rice means to each region. We're provided not only culturally specific recipes, but local stories and lore around the incredible grain that is rice. This deserves to sit on coffee tables and be something of a conversation piece, not a mere cookbook stuffed onto the shelves of someone's kitchen.

  2. 5 out of 5

    Jill

    I have had this cookbook for about two years now and I still love reading it and cooking from it. Every single recipe has become a family favorite so I had to add it to my book list. It is an award winning cookbook filled with hundreds of recipes for meals to eat with rice from all over the world. One night we eat Italian. The next night Mexican, or Thai, or Persian, or Bengalese. It's so much fun to eat meals from this book, especially if you love rice. Our favorite is the Thai grilled beef sal I have had this cookbook for about two years now and I still love reading it and cooking from it. Every single recipe has become a family favorite so I had to add it to my book list. It is an award winning cookbook filled with hundreds of recipes for meals to eat with rice from all over the world. One night we eat Italian. The next night Mexican, or Thai, or Persian, or Bengalese. It's so much fun to eat meals from this book, especially if you love rice. Our favorite is the Thai grilled beef salad, "yam neua" with fried rice. Yummy!

  3. 4 out of 5

    Sue

    TEN STARS!! Got this book for a QUARTER at a library book sale - a hundredth of the list price. It is the EXACT resource I was looking for to take my rice cooking to the next level. After spending the evening perusing it, I think it is worth the list price and then some. It isn't just a cookbook. It is also a travelogue/food anthropology. (I seriously believe parts of the Japanese chapter should be subtitled "Dishes from Studio Ghibli Movies.") TEN STARS!! Got this book for a QUARTER at a library book sale - a hundredth of the list price. It is the EXACT resource I was looking for to take my rice cooking to the next level. After spending the evening perusing it, I think it is worth the list price and then some. It isn't just a cookbook. It is also a travelogue/food anthropology. (I seriously believe parts of the Japanese chapter should be subtitled "Dishes from Studio Ghibli Movies.")

  4. 4 out of 5

    Linda

    This is one of my favorite cookbooks. The recipes are authentic but most use easily available ingredients, and there is a comprehensive glossary for understanding any ingredients or terms that are new. The sections of the book are accompanied by a detailed and entertaining story about the recipe or the travels of the authors.

  5. 5 out of 5

    Ash

    A book about rice? I got excited just to hear that. I love eating rice and have been eating it every single day since I was born. This book talks about different varieties of rice, how it is cultivated etc. it also has sections for various countries like China, Thailand, Japan, India, Persia, Mediterranean, Senegalese and North American. Then the author lists various recipes from these countries to along with some descriptions about rice grown in these regions. It’s good but has way too many non A book about rice? I got excited just to hear that. I love eating rice and have been eating it every single day since I was born. This book talks about different varieties of rice, how it is cultivated etc. it also has sections for various countries like China, Thailand, Japan, India, Persia, Mediterranean, Senegalese and North American. Then the author lists various recipes from these countries to along with some descriptions about rice grown in these regions. It’s good but has way too many non veg recipes and that’s why I am deducting a star. Recipes in this book weren’t too useful to me personally.

  6. 4 out of 5

    Tara

    A cookbook about rice and all its variations and what to serve with it, with recipes from around the world. Entertaining chapters about the authors' adventures and cooking methods and history of rice and other things round out this memoir-cookbook. It seems pretty indispensable if you're a rice lover (and who isn't?). A cookbook about rice and all its variations and what to serve with it, with recipes from around the world. Entertaining chapters about the authors' adventures and cooking methods and history of rice and other things round out this memoir-cookbook. It seems pretty indispensable if you're a rice lover (and who isn't?).

  7. 4 out of 5

    Melinda

    This is a cookbook that you'll actually want to sit down and read. Beautiful pictures and stories from the authors' extensive travels. Very well researched, lots of information on how rice is grown, milled, etc. Explains all the different varieties and the best way to prepare them. It is inspriring me to buy some fresh vegetables, cook some rice and eat a little healthier. This is a cookbook that you'll actually want to sit down and read. Beautiful pictures and stories from the authors' extensive travels. Very well researched, lots of information on how rice is grown, milled, etc. Explains all the different varieties and the best way to prepare them. It is inspriring me to buy some fresh vegetables, cook some rice and eat a little healthier.

  8. 4 out of 5

    Robin

    I read and became obsessed with their flatbreads book first, but to tell the truth this is closer to how I really eat (or wish I ate, anyway). Not vegetarian, but with lots of veggie recipes and examples. Beautiful and inspiring and yet still practical enough for daily life. One of my favourite cookbooks.

  9. 5 out of 5

    Angelar

    If you've ever wanted to learn how to cook virtually every readily available variety of rice, this book is very useful, but the other recipes are consistently mediocre and the two authors insert crappy travelogue-type pieces among them. I keep this around for reference more than anything else, because every time I've tried a non-rice recipe I've been vastly disappointed. If you've ever wanted to learn how to cook virtually every readily available variety of rice, this book is very useful, but the other recipes are consistently mediocre and the two authors insert crappy travelogue-type pieces among them. I keep this around for reference more than anything else, because every time I've tried a non-rice recipe I've been vastly disappointed.

  10. 5 out of 5

    Joanne

    This is one of those books I like having on my shelf more for its beauty than its recipes, but that is probably not entirely fair to the book. It is really interesting how much information there is in the book about rice. Who knew?

  11. 5 out of 5

    Katharine

    Bookmarked several recipes, mostly from the India chapter... will update after we try them... Tried 2 recipes from the Indian chapter and I liked them. But the best part of this book is the information about the history and culture of rice in so many countries.

  12. 4 out of 5

    Rosa

    Horrifying title, great concept & excellent recipes that are not often found in standard Chinese/Indian/Thai cookbooks (cannot speak to the other numerous cuisines covered in the book, which include the Mediterranean and Central Asia, since I'm less familiar w/ cookbooks covering those regions). Horrifying title, great concept & excellent recipes that are not often found in standard Chinese/Indian/Thai cookbooks (cannot speak to the other numerous cuisines covered in the book, which include the Mediterranean and Central Asia, since I'm less familiar w/ cookbooks covering those regions).

  13. 5 out of 5

    Julie Davis

    Nobody can combine the delights of foreign travel, true appreciation for people, fascinating food, glorious photography and workable recipes the way that Jeffrey Alford and Naomi Duguid do. This early cookbook has black and white photography but it shines even so.

  14. 5 out of 5

    Fishface

    Meh, this was only so-so. Not really about rice, it was about what people in various countries pour over their rice. Not as many recipes as I'd hoped and full of exotic, hard-to-find ingredients. I won't be keeping this one. Meh, this was only so-so. Not really about rice, it was about what people in various countries pour over their rice. Not as many recipes as I'd hoped and full of exotic, hard-to-find ingredients. I won't be keeping this one.

  15. 5 out of 5

    Shirley

    great cookbook/travel book--the couple who write and do the photography for this and their other books include wonderful stories and details about where they found the recipes or inspiration for them...

  16. 4 out of 5

    Laura

    Excellent! I want this book! Great recipes, cultural information from around the world, pictures, information about rice. Yes, please.

  17. 5 out of 5

    Catherine Woodman

    There are some truly awful recipes in here--the writing and photography are beautiful, but the cooking part leaves alot to be desired--they went on to write some great cookbooks, tho.

  18. 4 out of 5

    Laura

    This has got to be one of my favorite cookbooks ever! I love rice, and any recipes that goes with or contains rice...LOVE! I plan to cook everything in this cookbook at least once!

  19. 4 out of 5

    liza

    anything you need to know about rice and how to cook it perfectly.

  20. 5 out of 5

    Eileen Lee

    I own it. Love it. Good recipes, gorgeous photos and great stories. I love all their books.

  21. 4 out of 5

    Bax

    Fantastic blend of cookbook, travelogue & philosophy tome. It does what great cookbooks do, got me really excited about making food. This book + my new ricecooker = greatness.

  22. 4 out of 5

    Hope

  23. 5 out of 5

    Steven

  24. 5 out of 5

    Jane

  25. 4 out of 5

    Mary

  26. 5 out of 5

    Ken

  27. 5 out of 5

    Story

  28. 5 out of 5

    Taskesen

  29. 5 out of 5

    Mark

  30. 4 out of 5

    Terry Mckenzie

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