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Rice

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Rice must be the most widely distributed staple in the world. From China to Peru and beyond, hundreds of varieties are prepared and consumed in thousands of different ways. In From Risotto to Sushi , Clare Ferguson has assembled 50 of the world's best rice dishes, and the selection is a wide-ranging and imaginative testimony to this wonderful grain. She seems to have managed to include recipes from just about everywhere rice is from Persia, vegetables stuffed with a rice mixture spiced with pepper, cinnamon, mint, turmeric, cumin, and sumac; from Italy, a classic saffron risotto; from Korea, a fried rice-flour pancake studded with oysters, served with a dipping sauce of chili and sesame. Sometimes the rice takes center stage, as with the risotto or the deliciously exotic Honey Rice Ice Cream (which is really a kind of frozen rice pudding made with honey and orange juice); sometimes it plays more of a character part, as in Blinis, where rice flour tempers the flavor of the buckwheat base. There are soups, there are stews, there are sausages and stuffed vegetables, noodles of every description, cakes and desserts. There is even a pie (from New Zealand). Clare Ferguson's writing is vigorous and uncluttered; the recipes are clear and easy to follow

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Availability

9781900518925

641 CLA r

My Library (lantai 2)

Available

Detail Information

Series Title

-

Call Number

641 CLA r

Publisher

USA : Ryland Peters & Smal., 1999

Collation

-

Language

English

ISBN/ISSN

9781900518925

Classification

641

Content Type

-

Media Type

-

Carrier Type

-

Edition

1st ed

Subject(s)

cooking

Specific Detail Info

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Statement of Responsibility

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