From Amazon.com
Beth Hensperger and Julie Kaufmann's
The Ultimate Rice Cooker Cookbook offers 250 timesaving, convenient, and healthy recipes for making everything from simple white rice to full-course meals. This cookbook proves the rice cooker--which tends to have a bad rap as a never-opened or oft-neglected wedding gift--can be surprisingly versatile: not only does it prepare your rice, it can be used for every dinner course--salad, soup, vegetable, entree, and even dessert.
There is a complete buying and cooking guide for the many rice varieties, as well as other whole grains such as barley, millet, wheat berry, and quinoa. Many of the recipes provide convenient alternative cooking methods for traditional dishes like Italian risottos (the Italian Sausage Risotto is wonderful). Hensperger and Kaufmann show the rice cooker can also work miracles for hot breakfast cereals and porridges with such recipes as Hot Fruited Oatmeal. Delightful main courses include Steamed Ginger Salmon and Asparagus in Black Bean Sauce, and the meal is done almost exclusively within the rice cooker for simple preparation and cleanup. The dessert section has many ideas beyond the expected Old-Fashioned Rice Pudding--the Poached Pears with Grand Marnier Custard Sauce is one elegant and sophisticated example. Both authors of this cookbook are seasoned food writers and this combined effort gives tasty, easy, and healthy recipes that will motivate you to use what has been, until now, an underutilized appliance. --Teresa Simanton
From Library Journal
Hensperger is well known as the author of a dozen or so books on bread. Here, she and Kaufmann, food editor of the San Jose Mercury News, show just how versatile a simple rice cooker can be. They start with rice, of course, providing an excellent guide to the numerous varieties now available and cooking directions. Included are recipes for dozens of rice dishes from risotto to sushi and a chapter on other grains. There are also recipes that use the cooker to steam vegetables, main dishes, dim sum, and tamales, and readers will find a good assortment of desserts, from silky custards to creamy puddings. Other books, such as Stephanie Lyness's Cooking with Steam (o.p.), have focused on various aspects of "steam cuisine," but Hensperger and Kaufmann's is far more ambitious and wide-ranging. For most collections.
Copyright 2001 Reed Business Information, Inc.
by Bob Simmons
by Andrea Chesman
by Neal Bertrand
by Donna Washburn
by Andrea Chesman
