| View Larger Image | Seductions of Rice | Paperbackby Jeffrey Alford (Author), Naomi Duguid (Author)
| List Price: | $24.95 | | Price: | $16.47 | | You Save: | $8.48 (34%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Paperback | | Publisher: | Artisan | | Page Count: | 472 Pages | | Publication Date: | April 05, 2003 | | Sales Rank: | 57,040th |
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EDITORIAL REVIEWS |
Product Description
From the James Beard Cookbook of the Year Award-winning authors of Flatbreads and Flavors and Hot Sour Salty Sweet comes the paperback edition of what Cookbook Digest calls "the perfect book on rice. It is a beautiful, comprehensive, and altogether fascinating overview of this ancient grain." With a depth of passion and experience and an ability to embrace and convey richness of place and taste, Jeffrey Alford and Naomi Duguid embarked on an excursion to find the world's most essential and satisfying food. Along the way, they experienced firsthand dozens of varieties of rice that offer unimaginable subtleties of taste, as well as a staggering array of foods to accompany them, all providing simple ways 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. |
Amazon.com Review
Chinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos, Senegalese yassas, American gumbos: if rice isn't the heart and soul of all these diverse dishes, rice can be found piled right there at the side of the plate, or in a bowl. To say that Alford and Duguid, authors of the award-winning Flatbreads and Flavors, deliver the world of rice is much too simple an understatement. Your days of buying one rice to serve all purposes will end with even a cursory reading of this lovely book. The authors are photographers as well as writers, but their greatest skill may be to travel the world at the level of the culture they visit. They seem able to drop away from Western culture and hunker right down with rice vendor or cook, no matter where. Seductions of Rice opens with all the basics of rice, everything a reader would want to know and then some. Then on to the cultures of rice: Chinese, Japanese, Thai, Indian, Central Asian, Mediterranean, Senegalese, and North American. Recipes either made from rice or to accompany rice range from Chinese Congee to Thai Green Papaya Salad to Japanese Quick Morning Miso Soup to South Indian Lentil Stew to Cuban Black Beans to Mexican Green Rice. And in between? The authors fill in all the space between these diverse grains of rice with traveler's tales from the road. It is a luxurious book, a delicious book, a ripe combination of travel and taste. You leave off thinking that the world must be the shape of a rice ball. --Schuyler Ingle |
CUSTOMER REVIEWS (Average Customer Rating: 5.0 based on 25 reviews)
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I finally know how to cook rice by strawberry jam (portland or)  5 Stars
June 20, 2009
I kept this book from the library until I finally realized I needed to buy it. My favorite recipe is for brown basmati rice- I have cooked it so many times now I don't have to refer back to the recipe! The instructions on japanese rice are great, as well. It is SO true that different rice needs to be cooked differently, and many times the directions on the back of the package are not the best! Growing up in the south I always thought I didn't like rice. Now, after cooking from this book, I know I just dont care for boiled long grain rice. What really makes this book so stellar, though, is how beautifully written and put together it is- it could easily be a coffee table book, but it's not! Bonus!
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beautiful book by Brenda Pink (Lethbridge, AB, CAN) 5 Stars
May 21, 2009
Thank heavens there are cookbook authors like Duguid and Alford out there who know how to present a topic like rice in the most enticing way possible. Growing up in a mixed Chinese background, I'm very familiar with the traditional Chinese methods of cooking rice. This book, however, travels the world of rice, taking you not only to China, but to Thailand, Japan, Indonesia, India, Africa and more. The stories of how rice is grown and prepared in other parts of the world is fascinating and the photos, as always, are beautiful. A lot of the photos brought back beautiful memories of the rice paddies I saw in Bali and the beautiful people of Bali. With this book, I was able to see other parts of the world, as it relates to rice. There are a wide variety of recipes in the book, right from how to cook the basic rice (and how it's done in each country represented) to recipes for dishes that are best accompanied by rice. The recipes start with traditional background, but have been modified for modern ingredients and tastes in some cases. I found as I turned the pages, each recipe would have me saying "i have to try that!" in particular a simple dish that I had grown up with but had completely forgotten about.
I started my Alford and Duguid collection with Beyond the Great Wall, which was probably even more amazing. I will be getting other books from these authors which cross the boundaries between culinary delights and world travel.
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So beautiful it could rest on your coffee table by Jean Kelso (Wisconsin) 5 Stars
May 11, 2009
However, I wouldn't recommend that it reside on the coffee table. While beautiful to look at, there is too much information and to many wonderful recipes not to have a prominent place in your kitchen. I discovered this book at my local library, but promptly bought a copy for my personal cookbook library. I had not realized there are so many different types of rice and now I visit my local natural food store to obtain many different varieties. The recipes are easy and tasty. Reading about how this staple is used in almost every culture in the world is fascinating. It is definitely a book that provides a feast for the eyes and the tastebuds.
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Another outstanding book from the food writers by J. Hornick 5 Stars
April 03, 2009
Wonderful overview of rice, and foods consumed with rice, particularly in Asia and the Subcontinent. I have tried several recipes, which are straightforward/relatively simple, and delicious. This is also great bedside reading. I will continue to build my food library of Jeffrey Alford and Naomi Duguid's books.
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Lovely experience. by N. Loftis (Lincoln, NE United States) 5 Stars
January 17, 2009
I gift this book and others by the authors to special people. It is a glorious treat to be taught to cook a food perfectly through the medium of beautiful stories told with a great sense of the cultural context of the dishes.
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SIMILAR PRODUCTS |
| Flatbreads & Flavors: A Baker's Atlas
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As they have pursued their passions for travel and exploring culture through food, Jeffrey Alford and Naomi Duguid have found an internationally shared and nourishing element of culture and cuisine: flatbreads, humankind's simplest, oldest, and most remarkably varied form of bread. In their James Beard Award-winning cookbook Flatbreads and Flavors Alford and Duguid share more than sixty recipes for flatbreads of every origin and description: tortillas from Mexico, pita from the Middle...
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| Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
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| Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
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For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors.
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| Beyond the Great Wall: Recipes and Travels in the Other China
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WINNER OF THE 2009 JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD
WINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARD
A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.
In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of...
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