- Hardcover: 402 pages
- Publisher: St Martin's Press (Jan 1994)
- Language English
- ISBN-10: 0312105320
- ISBN-13: 978-0312105327
- Product Dimensions: 23.4 x 19 x 3.3 cm
- Average Customer Review: 4.2 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 1,709,566 in Books (See Top 100 in Books)
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Product Description
Review
An extremely practical book. (Clarissa Dickson-Wright Independent )
An authoritative classic. (Waitrose Food Illustrated )
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 ) --This text refers to the Paperback edition.
An authoritative classic. (Waitrose Food Illustrated )
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 ) --This text refers to the Paperback edition.
Review
An extremely practical book. -- Clarissa Dickson-Wright Independent An authoritative classic. Waitrose Food Illustrated 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
--This text refers to the
Paperback
edition.
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First Sentence
What do people think about rice? Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
What do people think about rice? Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
9 of 10 people found the following review helpful
Format:Paperback
I tend to find books based on just one ingredient limiting, but rice is such a universal foodstuff that Owen uses it to introduce the reader to a wealth of different cusines, from the Mediterranean, to Scandivia and Asia.
Rice is much more than a nutritional comodity, it's intimately involved in the culture as well as the food ways and economy of many societies. For example, folklore tells us that when the Kachins of northern Myanmar (Burma) were sent forth from the center of the Earth, they were given the seeds of rice and were directed to a wondrous country where everything was perfect and where rice grew well. Rice is an integral part of their creation myth and remains today as their leading crop and most preferred food. In Bali, it is believed that the Lord Vishnu caused the Earth to give birth to rice, and the God Indra taught the people how to raise it. In both tales, rice is considered a gift of the gods, and even today in both places, rice is treated with reverence, and its cultivation is tied to elaborate rituals.
Owen distils an enormous amount of knowledge and research into a readable accessible and very practical cookbook that tells you not only how to make a perfect bowl of fluffy rice, but how to smoke duck or mix up the ultimate spicy peanut sauce.
The fact that the book, first published in 1993, has just been reissued testfies to the fact that it's become an authoritative classic.
2 of 2 people found the following review helpful
Format:Hardcover
That was not meant to be rude. This is a fascinating book about rice, its history, its place in society, the types and how they are prepared and cooked. But it is not really a cook book for the casual cook looking for a easy recipe for supper. I am not suggesting that all cook books have to meet that criterion but this is a book for someone who wants more than a quick idea about what to do with that bag of rice.
Format:Paperback
The Rice Book
I purchase this volume since it appeared to be more than just a recipe book. There are 402 pages in my copy.
The first 90 pages devoted to the history, culture, geography, agriculture and commerce surrounding rice in it various varieties.
The recipes are cover over 253 pages (including 13 pages on cooking methods).
The remaining 42 pages cover ingredients and techniques, a bibliography and indices.
I have not ventured into the recipes yet, but have every expectation of some interesting and novel meals.
I purchase this volume since it appeared to be more than just a recipe book. There are 402 pages in my copy.
The first 90 pages devoted to the history, culture, geography, agriculture and commerce surrounding rice in it various varieties.
The recipes are cover over 253 pages (including 13 pages on cooking methods).
The remaining 42 pages cover ingredients and techniques, a bibliography and indices.
I have not ventured into the recipes yet, but have every expectation of some interesting and novel meals.
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