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This exciting new cookbook focuses on rice, the staple of most of the world's population. More than 65 recipes from around the globe demonstrate the versatility of the tiny grain. Rice has been cultivated for over 2,000 years, and it has played a central role in the diet of Asia in particular. As diets in the Western world shift to include more carbohydrates, this timely collection offers a wide variety of nutritional dishes. Steamed, simmered, fried or broiled, rice is packed with both protein and carbohydrates. From buttery Italian rissotto to spicy Korean bibimba, tempting Chinese fried rice to classic Japanese sushi, these delicious recipes are sure to convert even the most die-hard meat-and-potato types.
|Product dimensions:||10.41(w) x 7.44(h) x 0.56(d)|
About the Author
After graduating in food and nutrition from college, JUNKO TAKAGI embarked on travels through Europe and Asia taking her to some of the best restaurants and cooking schools in the world. The skills she learned and the flavors she discovered there inspired her to become a cookery teacher on her return to Japan. In addition to appearing on nationwide television cookery programs, Junko Takagi writes for magazines and teaches at several Tokyo cookery schools. She is also the author of many cookbooks. Junko Takagi's range of cooking skills span the major cuisines of the world: Chinese, French, Japanese and Italian, to name but a few. Her recipes are renowned for being simple, healthy and delicious.