Seductions of Rice

By Jeffrey Alford; Naomi Duguid
(Artisan Publishers, Paperback, 9781579652340, 480pp.)

Publication Date: April 2003

List Price: $24.95*
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Description
With a depth of passion and experience, and an ability to embrace and convey richness of place and taste, the authors of the groundbreaking "Flatbreads and Flavors" and the later award-winning "Hot Sour Salty Sweet" embarked on a far-reaching excursion to find 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 to get flavor and variety on the table.

"Seductions of Rice" is the glorious result: two hundred easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and more than two hundred 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-honored traditions.

"Seductions of Rice" will change the way we eat, the way we prepare and appreciate our food. It's as easy as putting a pot of rice on to cook.




About the Author
Jeffrey Alford is a writer and photographer based primarily in northeast Thailand and Cambodia. He plants and harvests rice each year; helps raise frogs and several varieties of fish; and happily struggles along in three languages: Central Thai, Lao Isaan, and Northern Khmer. His forthcoming book, to be published in 2014, is tentatively titled "How Pea Cooks: Food and Life in a Thai-Khmer Village". His earlier books, all co-written with Naomi Duguid, are "Flatbreads and Flavors;""HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves"; and "Beyond the Great Wall." Jeffrey is currently developing a series of intensive culinary tours through northeastern Thailand and western Cambodia (the Angkor Wat area) under the name of Heritage Food Thailand.

Naomi Duguid is a writer, photographer, great cook, and intrepid traveler who explores the world through the lens of food. She is a contributing editor of "Saveur" magazine and writes the bimonthly Global Pantry column in "Cooking Light". Every winter she conducts an intensive cultural-immersion-through-food course in Chiang Mai, Thailand, called ImmerseThrough, and also guides a food-focused tour to Burma. Duguid is the author of, most recently, "Burma: Rivers of Flavor". Her earlier books, all co-written with Jeffrey Alford, are "Flatbreads and Flavors;""HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves"; and "Beyond the Great Wall. "Her weekly posts at www.naomiduguid.blogspot.com explore ideas about food and life; she can be reached at naomiduguid.com. Her next project is a book that celebrates Persian culinary traditions, tentatively titled "The Persian World".
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