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    Seductions of Rice (Paperback) By (author) Jeffrey Alford, By (author) Naomi Duguid

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    DescriptionWith 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 a far-reaching and multifaceted excursion into the world's most essential and satisfying food. Along the way, they experienced firsthand dozens of varieties of rice offering unimaginable subtleties of taste, as well as a staggering array of foods to accompany them, all providing a simple way of getting flavours and variety on the table. SEDUCTIONS OF RICE is the glorious result: 200 easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and over 200 photographs of people, places and wonderful food. Cherished dishes - Chinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos - are shared not just as recipes but as time-honoured traditions.

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  • Full bibliographic data for Seductions of Rice

    Seductions of Rice
    Authors and contributors
    By (author) Jeffrey Alford, By (author) Naomi Duguid
    Physical properties
    Format: Paperback
    Number of pages: 480
    Width: 201 mm
    Height: 267 mm
    Thickness: 30 mm
    Weight: 1,451 g
    ISBN 13: 9781579652340
    ISBN 10: 1579652344

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    LC subject heading:
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBT
    LC classification: TX
    Warengruppen-Systematik des deutschen Buchhandels: 24510
    DC22: 641.6318
    LC subject heading:
    DC21: 641.6318
    BISAC V2.8: CKB098000
    LC classification: TX809.R5
    Thema V1.0: WBT
    New edition
    Edition statement
    New edition
    Illustrations note
    200 photographs including 24pp colour
    Imprint name
    Artisan Division of Workman Publishing
    Publication date
    19 June 2003
    Publication City/Country
    New York
    Review quote
    "This is a must-have compendium for any serious cook."
    Back cover copy
    A New Way to Eat - The Rice Way After leafing through these pages, it seems inconceivable that we haven't been eating this way--the rice way--all our lives. Here is a stunning book that takes us on an extraordinary adventure, and on the way it just may change forever--happily and healthily--the way we cook.
    Flap copy
    IN 1995 Jeffrey Alford and Naomi Dunguid published a cookbook that defined a new genre. "The first of its kind," raved The Boston Globe. "If you buy only one cookbook this year, make it Flatbreads and Flavors" (USA Today); "a certifiable publishing event" (Vogue); "a rich and rare effort" (The New York Time). It received not one, but both major cookbook awards the year it was published. And now, they're done it again. That depth of passion and experience and the unique ability to convey richness of place and taste that the authors brought to Flatbreads and Flavors, they bring to Seductions of Rice: an essential book about the world's most essential food. Jeffrey Alford and Naomi Duguid traveled to the major rice-eating regions of the world and experience firsthand dozens of varieties of rice with unimaginable subtleties of taste, as well as the staggering array of foods that traditionally accompany them. In Seductions of Rice, they bring it all home--hundreds of delectable dishes from the world's greatest rice cuisines, illuminated by stories, insights, and photographs. Chinese stir-fries served with steaming rice, smoky Carolina low-country pulaos, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos are shared not just as recipes, but as time-honored traditions. But Seductions of Rice is more than a collection of fabulous recipes surrounded by a wealth of precious information. It is more than an enthralling journey with photographs--taken by the authors--of peoples and places, many of which we can barely imagine. It is a "new" way of putting food on the table that is as old as the ages. You will marvel at how food this simple can taste this good and be so satisfying--Thai sticky rice with grilled beef salad, Indian basmati with curry, Cuban black beans and rice, Louisiana gumbo, Persian kebabs with saffron-tintted rice, Spanish paella, Mexican rice pudding. Hundreds of recipes from around the world attest to the adaptablilty of this endlessly appealing food. Jeffrey Alford and Naomi Duguid understand our yen for these vibrant flavors and have writtten a book that satisfies our every craving.