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The Essential Cookbook
The Essential Rice Cookbook
An illustrated glossary to help recognize, store, and appreciate unusual ingredients and select suitable alternatives. Outlines the equipment and cooking techniques Professional tips for preparing ingredients and blending spices.
304 pages, Hardcover
First published August 1, 2003
29 people want to read
About the author
Wendy Stephen
22 books'Wendy Stephen' is a cookbook editor. Her books have been published by Thunder Bay Press, Whitecap Books, Bay Books and Murdoch Books.
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Displaying 1 - 4 of 4 reviews
February 10, 2014
I really like this cookbook!
I really like rice! I didn't like rice once upon a time and grew up eating only potatoes. Then one day, I married a man who is crazy about rice and the Minute Rice just wasn't going to cut it.
This cookbook is fantastic.
First of all, the color photographs are wonderfully inspiring, they are large and in color and make you want to try the recipes. And along the side of the recipe page are smaller photos that walk you through the recipe with 'how to' photos.
The book explains the vast variety in rices: Jasmine, long-grain, Basmati, Japanese short-grain, etc. and how to cook them.
A couple favorite recipes are Chicken Biryani and Coulibiac. Biryani is a wonderful Indian dish that I first learned to make from woman visiting from India. Her recipe used 2 cups of oil!! Way too much for me, though the recipe was excellent. The one in this book uses only 1/2 cup, which is much, much better.
The Coulibiac is a wonderful recipe with salmon, rice, mushrooms and onions in a puff pastry. It takes a few simple ingredients and makes them heavenly!
I highly recommend this rice cookbook if you love to eat rice.
I really like rice! I didn't like rice once upon a time and grew up eating only potatoes. Then one day, I married a man who is crazy about rice and the Minute Rice just wasn't going to cut it.
This cookbook is fantastic.
First of all, the color photographs are wonderfully inspiring, they are large and in color and make you want to try the recipes. And along the side of the recipe page are smaller photos that walk you through the recipe with 'how to' photos.
The book explains the vast variety in rices: Jasmine, long-grain, Basmati, Japanese short-grain, etc. and how to cook them.
A couple favorite recipes are Chicken Biryani and Coulibiac. Biryani is a wonderful Indian dish that I first learned to make from woman visiting from India. Her recipe used 2 cups of oil!! Way too much for me, though the recipe was excellent. The one in this book uses only 1/2 cup, which is much, much better.
The Coulibiac is a wonderful recipe with salmon, rice, mushrooms and onions in a puff pastry. It takes a few simple ingredients and makes them heavenly!
I highly recommend this rice cookbook if you love to eat rice.
May 19, 2009
I like the recipes in this book, but a lot of them are time consuming, have hard to find ingredients or use methods of cooking that I am not comfortable performing. I often use a few of the Indian curry recipes, which have none of the above problems.
July 12, 2014
loved this book,it was fantastic along with wonderful photos there where plenty of interesting fact and explanations on certain ingredients!!!!!!!!!!they had rice recipes from not only Asia but,all over the world!!!!!
February 26, 2013
Really neat info about various kinds of rice and ideas for cooking them
Displaying 1 - 4 of 4 reviews