The Amazing World Of Rice: with 150 Recipes for Pilafs, Paellas, Puddings, and More Paperback – Nov 14 2014
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"Marie Simmons's book The Amazing World of Rice honors this simple grain with her collection of delectable recipes."--Su-Mei Yu, Award-Winning Author of Cracking the Coconut
About the Author
Marie Simmons is a food writer, cooking school teacher, and award-winning cookbook author of over 20 cookbooks including "Fig Heaven, Rice: the Amazing Grain, Things Cooks Love, The Good Egg, and Fresh & Fast Vegetarian". She lives in Eugene, Oregon.See all Product Description
Most Helpful Customer Reviews on Amazon.com (beta)
The chicken biryani recipe also seems too complicated for someone starting out. Two rice preparations are called for, a garlic and chili pepper rice, and a saffron rice. Biryani is hard to get right, I don't know why if you are providing only one recipe in a book you would include this complication. In a biryani, it is important that the rice be initially undercooked. I find it hard to believe that the rice will still be undercooked after cooking covered on medium low heat for 12 minutes. The recipes I've seen generally call for cooking uncovered on higher heat for 4 or 5 minutes. You really have to test the hardness of the rice as it is cooking or you'll just be guessing. Knowing how much to undercook is part of the art. The recipe also calls for covering the dish tightly with foil. I've seen this before, and maybe it works, but I think you're courting disappointment if you don't cover the rice with a real cover, because you want a really good seal.
Finally, the style of the directions in this book is disconcerting. A single numbered direction might contain five or more directions.
In fairness, I only looked closely at the paella and biryani, and I would not make them. I might try the Spanish rice.