Rice & Grains Books - Page 5

The Ultimate Rice Cooker Cookbook: Delicious Flavors for Today's Easy-to-Use Rice Cookers

Betty L. Torre

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Editorial Review:

Using your rice cooker just to steam rice? Take another look at what else you can prepare using one of today?s most popular kitchen appliances!

Jambalaya • Steamed Salmon with Mustard Dill Sauce

Chicken & Sausage Risotto • Mediterranean Rice Salad

Korean Honeyed Rice with Nuts • Sicilian Artichokes with Rice

Arroz con Pollo • Risotto with Sun-Dried Tomatoes

Ham, Asparagus, & Rice Soufflé • African Chicken & Rice Stew

Greek Stuffed Grapevine Leaves • Indonesian Fried Rice

Chicken & Shrimp Gumbo • Lamb Curry • Golden Saffron Pilaf

Baked Peach & Rice Custard and much, much more!

With a rice cooker, a handful of ingredients, and about 30 minutes, anyone can transform rice into a wide variety of delectable dishes using the recipes found inside The Ultimate Rice Cooker Cookbook. Author Betty Torre presents an imaginative array of entreés, soups, side dishes, salads, breads, and desserts that you can prepare in the rice cooker or serve over rice. Thai, Greek, Chinese, and other international recipes will satisfy your cravings for exotic flavors and new taste sensations. With these recipes and your rice cooker, you can prepare healthy dishes to tempt every appetite!

About the Author

Betty L. Torre is the author of Rice: Budget-Stretching Recipes from Around the World, and The Complete Beginner?s Guide to Everyday Italian Cooking.

Top One Hundred Italian Rice Dishes: Including over 50 Risotto Recipes

Diane Seed

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

I love this lady's books on Italian cooking! 5 out of 5 stars.
8 of 8 people found this review helpful.

I have The Top 100 Pasta Sauces and I think that it is a very useful book. We pull it off the shelf to make last-minute dinners from any vegetables lurking in the crisper and get a nutritious, elegant dinner in no time.

Now Diane Seed has written the Top 100 Italian Rice Dishes and I could NOT wait to get this. One of us at home had to stop eating wheat, which mean pasta, other than from special grains, was out. So we eat rice, which anyway I personally prefer.

Risottos are really wonderful but there is more than just risotto in this book. There are soups, cassaroles, molded rice rings and more. Some dishes are simple, some are quite complicated and worthy of a dinner party.

My favorites so far are the Rice and Eggplant Palermo Style, Lemon Risotto, Spinach Risotto and Pumpkin Risotto. These are healthy, vitamin filled and interesting dishes that are easy to digest. There are also lovely meat dishes, including a Sicilian Christmas rice platter that includes meatballs, sausage and chicken.

Many of the recipes specify Arborio rice. This is a flat grained, medium rice that cooks up rather like pasta (a bit al dente.) It can be expensive and hard to find everywhere in the US, so you might have to substitute medium grain Spanish rice, which is not the same. I sometimes substitute Thai rice in defiance of the recipe and it works, although the result is a bit different. The authentic Italian Arborio comes out moist and even a bit soupy at times. So if you can get Arborio rice, fine, if not, wing it and it still tastes wonderful.

Editorial Review:

Best-selling cookbook author and international Italian cuisine authority Diane Seed is back with another collection of tantalizing Italian specialties. Known for her books on pasta and Italian food, Diane now presents a charmingly illustrated volume filled with regional rice dishes from Lombardia to Venice to Mantova. Chapters include vegetable, fish, meat and poultry, and special occasion dishes, and feature over 50 risotto recipes, as well as baked rice offerings. The definitive work on mastering Italian rice dishes, this book is a must for any home chef or Italian food lover.

The Cereal Lover's Cookbook: Fun, Easy Recipes for Every Occasion, Made with Your Favorite Ready-to-Eat Cereals

Lauren Chattman

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Editorial Review:

Everybody loves cereal. It doesn't matter if you're young or old. You probably have a box (or two or three) in the cupboard right now. Well, it's not just for breakfast anymore. Start thinking of cereal as your special secret ingredient!

In The Cereal Lover's Cookbook, the great American staple comes out of the kitchen cabinet and goes into delicious recipes for everything from baked goods and snacks to salads, soups, and main dishes. There are more than fifty homestyle dishes to choose from, such as mustard-dill salmon fillets with a crispy corn flake crust, jam-filled muffins with a Grape Nuts® streusel topping, blueberry parfaits with layers of Fruit Loops®, and even meatloaf made with Wheaties®. All of your favorite cereals are here—Cap'n Crunch®, Cheerios®, Kix®, Special K, and more—adding crunch and pizzazz to recipes that are easy to make and hard to resist.

The Cereal Lover's Cookbook is packed with practical information, such as how to store cereal and the best ways to crush it, plus all kinds of fascinating cereal lore, not to mention dozens of gorgeous color photos. The creative recipes also offer a great way to get kids to try their hand at cooking and to get picky young eaters to start eating different foods. After all, anything with cereal in it has to be good. This cookbook proves it!

Lauren Chattman (Sag Harbor, NY) is the author of several cookbooks including Mom’s Big Book of Baking (1-55832-194-2), Icebox Pies (1-55832-213-2), and Icebox Desserts (1-55832-271-X). She has sold over 20,000 books during appearances on QVC. Chattman’s recipes have appeared in Food & Wine, Bon Appetit, the New York Times, Redbook, and Metropolitan Home, and she has developed over 500 recipes for The Cook’s Illustrated Complete Guide series. She is a graduate of the Professional Baking and Pastry Program at Peter Kump’s New York Cooking School.

Easy Noodles: Recipes from China, Japan and Southeast Asia

Kimiko Barber

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Editorial Review:

There is no place Asian culinary creativity shines more than in a bowl of noodles. Easy Noodles displays the most satisfying, delicious, and wholesome recipes from China, Japan, and Southeast Asia. Cooking instructor Kimiko Barber takes us on a culinary tour, with Japanese Miso Soup with Tofu, Scallions, and Udon Noodles; Vietnamese Pho; Pad Thai from Thailand; Korean Jap Chae; and many more tempting dishes from China, Burma, the Philippines, Indonesia, and Malaysia.

Noodles are incredibly convenient, you can use them fresh or dried and you can boil, steam, stir-fry or deep-fry them-the possibilities are endless. Kimiko Barber's recipes are clear and easy to follow, and she includes a directory of noodles with special tips on preparation and cooking. Celebrated food photographer William Lingwood shows the simple beauty of these meals.

Noodles are the fast food of Asia-easy, quick, instantly satisfying, and wholesome. When you're short on time, but long for great flavor, Easy Noodles is the book for you.

101 Things to Do with Grits

Harriss Cottingham

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

101 Things To Do With Grits 5 out of 5 stars.
0 of 1 people found this review helpful.

This was bought as a gift for a friend - they loved it!!! Thank You!!!

Editorial Review:

Grits-they've been called the "first truly American food." Just what are they? Simply put, grits are stone-ground corn, and they're gaining popularity nationwide in America's most influential kitchens. Any Southern cook worth his salt knows it's what you add to grits that make them remarkable! Here are 101 delicious and inventive recipes for using grits at every meal, with tips and cooking techniques that show just how quick and versatile grits can be.

The Best of Wild Rice Recipes (Best of)

Beatrice A. Ojakangas

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Total reviews: 1 Average rating: 4.0 of 5

'The Best' is not an understatement! 4 out of 5 stars.
14 of 14 people found this review helpful.

Filled with over 80 Wild Rice Recipes, this 5x3.5 inch spiral bound book is a must-have. The book begins with straightforward instructions on how to prepare, cook, (and even pop!) wild rice. Recipes are offered for Appetizers, Soups, Salads and Dressings, Side Dishes, Main Dishes, Crepes Waffles and Bread, and Desserts. The Apple Raisin Wild Rice Pilaf has become a staple of our Thanksgiving dinner. Other favorites include Chicken and Wild Rice Broccoli Soup, Curried Wild Rice Salad, Blueberry and Wild Rice muffins, and Wild Rice Apple Cake. Wild Rice adds a complimentary texture and flavor to every type of dish.

Polenta: 100 Innovative Recipes--From Appetizers to Desserts

Michele A. Jordan

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

the encyclopedia of polenta 5 out of 5 stars.
15 of 15 people found this review helpful.

Having lived in Northern Italy for several years I had tried what I thought was every possible way that polenta could be prepared and in every possible dish. I returned to the States thinking I was addicted to polenta. It was and is for me what rice is to the Chinese. I cook and enjoy polenta a couple of times each week. I thought I knew all there was to know about polenta until I discovered Michelle Jordan's book. I'm now enjoying polenta in ways I was not aware of despite considering myself an aficionado. The narratives that accompany her recipes are informative and interesting. A great addition to my cook book collection. Makes me want to go back to Italy and have polenta on location again. Mille grazie.

Editorial Review:

Polenta--simply cornmeal simmered and stirred in liquid--becomes something much more once it's cooked. Like pasta, polenta is easy to prepare and can be served as a first course with sauces or as an accompaniment to vegetables, seafood, stews, and roasts. Here, award-winning chef Michele Anna Jordan presents 100 imaginative recipes for this versatile and delicious food of color photos.

Amazing Grains: Creating Vegetarian Main Dishes With Whole Grains

Joanne Saltzman

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

Not what I expected 2 out of 5 stars.
21 of 32 people found this review helpful.

Very few of the recipes inspire me to want to make them. The only ones I am even tempted to try are the couple of oat recipes. There are a lot more rice recipes than any of the other grains. The book is very uninspiring. There are no photos either which might have helped. I must add that I am not a vegetarian but was looking for ways to prepare grains and get more of them in my daily cooking. But OAT GROAT SOUP WITH MUSTARD AND THYME, just doesn't sound very appealing to me, for example.

She lists buckwheat, millet, oats, quinoa, rice, amaranth, job's tears, teff as the grain categories. No wheat or corn.

Needs some fine tuning 3 out of 5 stars.
17 of 19 people found this review helpful.

I found this book a little hard to use. I don't really like the format which is like a textbook for a cooking class but what really frustrated me is that the index isn't right. I looked up several things and was brought to a page that had something totally different.

The information on cooking methods and results was interesting but I wasn't that impressed with the recipes. A lot of them were very strange and said to be results of cooking class improvisation experiments. I would have preferred more basic and traditional recipes with just a few of the odd ones thrown in.

Editorial Review:

Cooking instructor and culinary consultant Joanne Saltzman shows how a vegetarian diet concentrating on whole grains can be creative, delicious, and nutritious. The author explores the culinary and nutritional delights in rice, buckwheat, millet, oats, quinoa, teff, and other hearty grains and offers 100 whole-grain main courses and recipes. Line drawings.

Whole Grains for Busy People: Fast, Flavor-Packed Meals and More for Everyone

Lorna Sass

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Recipes From The Old Mill

Sarah E. Myers

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Customer Reviews:
Total reviews: 9 Average rating: 4.5 of 5

Very Good Source for Wide Variety of Whole Wheat Recipes 5 out of 5 stars.
2 of 3 people found this review helpful.

`Recipes from the Old Mill' by sisters, Sarah E. Myers and Mary Beth Lind sits on the boundary between a document of ethnic recipes and manual of baking with whole-wheat flour and allied grain flours.

The first clue to the volume's inclination is the fact that it is published by Good Books, a publisher of a wide variety of Pennsylvania German (Dutch) cookbooks. The dissonance arises when we discover that the sisters grew up on the site of an old water powered flourmill in the mountains of West Virginia. The authors themselves say they feel a bit split between the `Dutch' and Appalachian Mountain influences. A look at the recipes reinforces this dual heritage, as there are many traditional Pennsylvania German recipes such as apple dumplings, molasses cake, scrapple (corn meal is a major scrapple ingredient) and chicken pot pie along with many more Southern dishes such as hush puppies, (unsweetened) corn bread (many varieties), and buttermilk biscuits. The ties to being a manual of whole wheat baking is found in the fact that there are so many recipes from many different parts of the world using whole wheat flour which are not commonly made with this ingredient. Some obvious examples are scones, hot cross buns, and brioche. One is tempted to include Irish soda bread, but as I recently discovered, the most traditional Irish soda bread is in fact made with whole-wheat flour.

The authors are true to their word in one very important respect. Virtually every recipe which includes flour also includes whole wheat flour as an ingredient. And, the authors open with a brief discussion of flour types with a bit of a sneer at `All Purpose Flour', and a total absence from specifying `all purpose flour' in any of their recipes, although it is clear that this product will work in virtually every recipe which calls for `flour'. This is one symptom that the authors, who are `food professionals', but unlike our best baking specialists such as Peter Reinhart, Rose Levy Beranbaum, and Nancy Silverton, they are not professional bakers (Sarah is an occupational therapist and Mary Beth is a consulting dietitian). This does not mean their recipes are poor, it just means that there is enough vagueness here and there that an experienced baker will do better with many of these recipes than will a total amateur.

One symptom of the authors' vagueness is the fact that they specify `dry yeast' in all their yeast recipes. I'm certain they mean `Active Dry' yeast (Fleishman's brand name), but there are at least three different types of readily available yeast in the local supermarket, it is easy for a newbie to pick cake yeast which is sort of dry or `Rapid Rise' yeast which behaves a bit differently from `Active Dry'. Other vague references are to ingredients such as `1 egg' (what size?) and `oil' (what kind, or what kind should we avoid?) Oddly, sometimes the egg size is specified and sometimes it is not. Another little vagueness is in the apple dumpling recipe where the procedure writeup seems to specify folding a single square of dough around the apple, while the diagram makes it look like the dumpling is formed by sandwiching the apple between tow squares of dough. Having done a fair bit of apple dumpling folding in my time, I thought the diagrammed approach was very good, but the text simply didn't follow through. I also sort of miss the glaze or butter sauce typically used to top the baked goodies, but the authors are trying to be just a bit healthy here.

There are two standard ingredients in a large number of these recipes that really date the recipes. Even though the book was first published in 1995, the heavy use of margarine and instant non-fat fry milk makes so many of the recipes read and feel like they come from the 1950's. Another ingredient that tends to date the recipes is carob, a chocolate substitute. Once upon a time, I know carob was considered a healthy, low fat alternative to chocolate, but all that changed when chocolate got a good health makeover, revealing that it is on the healthy eating hit parade.

While these observations make the book just a bit challenging for the baking newbie, the book remains a major source and find for lots of important recipes, especially if you don't have an extensive library on baking and do not live near a well-stocked Public Library. I was most impressed by the fact that there were recipes for brioche, hot cross buns, English muffins, yeast pancakes, chapatis (East Indian flatbread) and `Native American Fry Bread'. This last item made a major guest appearance on Alton Brown's recent `Feasting on Asphalt' special where AB made one, making it look very much like the technique for making pizza dough, even though it is really a lot simpler. We even have recipes for pizza, tortillas, and bagels. A bread for every ethnicity! I was just a bit disappointed with the doughnut recipes, as some of what the authors called doughnuts may have been better labeled as Beignets. On the other hand, I was especially happy to see cardamon among the ingredients for the hot cross buns, plus the warning that hot cross buns have a tendency to be very heavy.

The recipe chapters are:

Corn
Wheat
Rye
Buckwheat
Multigrain
Spreads (what, no recipe for marmelade!)
Breakfast and Holiday Breads (especially good chapter)
Cultural Foods
Main Dishes (including homemade noodles)
Desserts (mostly cookies, crumbles, and crisps)

If you are fond of country style cooking and baking (and have some experience with baking), this book is a real find. And, please recognize that virtually every whole wheat recipe in almost every book will include all purpose flour to add required gluten.

Editorial Review:

Simple grains yield rich breads that range from the mystically light to the substantially chewy--breads that offer incontestable food value and flavor. This collection of more than 170 recipes for a multitude of breads, sweet rolls, international grain dishes, and desserts is intended to satisfy and delight those sensitive to nutritional concerns. Illustrations.