Book by Owen Sri
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The Rice Book is a must for every cook and anyone who is seriously interested in food. A brilliant cookbook, it is also the definitive encyclopedia of rice. The first part of the book covers the many varieties of rice; the nutritional value; its history and agriculture; the cults, cultures and myths which have grown up around it; and its importance through the ages. The second part is a comprehensive directory of nearly 200 recipes from as far afield as Afghanistan, the Philippines, Latin America, Korea, Iran, the Camargue, Japan, Russia and Louisiana.
The ultimate source on paper --Guardian
A labour of love and extensive research. Sumatran-born Owen, an authority on Indonesian food, visited a dozen rice growing countries while preparing the definitive volume on the versatile grain. Lovingly packaged, it's a compelling mix of history - rice is part of the creation myth in Java, apparently - and 200 recipes drawn from nations as diverse as Afganistan and Korea. --Observer Food Monthly
An extremely practical book --Clarissa Dickson-Wright Independent
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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