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    The Ultimate Rice Cooker Cookbook - REV: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, Fro (Paperback) By (author) Beth Hensperger, By (author) Julie Kaufmann

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    DescriptionRice cookers are perfect for how we cook today: Versatile and convenient, they have one-button technology, don't take up too much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains. This new edition takes note of the whole-grain revolution in U.S. kitchens and offers recipes for a host of new (and rediscovered) grains, like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising fast. It focuses on a wider variety of rices, too, with lots of ideas for red, black, basmati, jasmine, and Arborio rices, as well as partially milled white rice, which looks and cooks like white rice but has the nutritional value of brown rice. The authors have also added a complete guide to the newer rice cookers that have come to the market since the original edition, including induction-cooking and pressure-cooking rice cookers and models that replace the old buttons-and-dials approach with more complex digital displays. Alongside many favorites from the first edition, from Carrot Basmati Pilaf and Italian Sausage Risotto to French Polenta and Maple-Cinnamon Rice Pudding, the 10th anniversary edition serves up more than 50 tempting new recipes, from a rich and soothing Sweet Brown Rice with Curry, Carrots, and Raisins to a warm and satisfying Millet, Winter Squash, and Sweet Pea Pilaf.

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  • Full bibliographic data for The Ultimate Rice Cooker Cookbook - REV

    The Ultimate Rice Cooker Cookbook - REV
    250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, Fro
    Authors and contributors
    By (author) Beth Hensperger, By (author) Julie Kaufmann
    Physical properties
    Format: Paperback
    Number of pages: 368
    Width: 185 mm
    Height: 236 mm
    Thickness: 28 mm
    Weight: 612 g
    ISBN 13: 9781558326675
    ISBN 10: 1558326677

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBT, WBS
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 24510
    DC22: 641.6318
    DC21: 641.6318
    B&T Approval Code: A97406000
    B&T Modifier: Subject Development: 08
    LC subject heading:
    DC22: 641.6/318
    B&T Approval Code: A97406031
    BISAC V2.8: CKB081000, CKB098000
    LC subject heading: ,
    LC classification: TX809.R56 H44 2012
    10, Revised
    Edition statement
    Harvard Common Press
    Imprint name
    Harvard Common Press
    Publication date
    17 January 2012
    Publication City/Country
    Boston, MA
    Review quote
    "If the rice cooker is buried in a cupboard, this book can restore and enhance its usefulness. Cooks who already swear by the perfect-every-time rice made in this electric pot can move to the next level of cooking."
    Back cover copy
    PRAISE for THE ULTIMATE RICE COOKER COOKBOOK "A rice cooker is a must in all Asian kitchens and should be in every kitchen, and so should this cookbook! My friends Beth and Julie show you how to cook hundreds of different dishes with one simple kitchen appliance. Plus they will teach you all there is to know about rice--the main staple for more than half the world's population." - Martin Yan, host of "Yan Can Cook" and author of "Martin Yan's Invitation to Chinese Cooking "and "Martin Yan's Feast" "If using a rice cooker enables you to enjoy more home cooking, then consider the definitive "The Ultimate Rice Cooker Cookbook." Authors Beth Hensperger and Julie Kaufmann use this handy pot for more than just steaming rice. Their recipes are truly innovative." - Rebecca Wood, author of "The New Whole Foods Encyclopedia" and the Julia Child Cookbook Award-winner and James Beard Book Award-winner "The Splendid Grain" "It's great to see a book dedicated to an appliance that is integral to creating the core of so many dishes, regardless of the origin of the dish." - Ming Tsai, host of "East Meets West" and co-author of "Blue Ginger: East Meets West Cooking with Ming Tsai"