The Rice Book [Paperback]

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 )

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

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.

Sri Owen is a highly respected cook, a popular lecturer and the author of several award-winning cookbooks, including Indonesian Regional Food and Cookery, which was awarded the Langhe Ceretto Prize for the best recipe book and was shortlisted for a Julia Child Award. She lives in London.