Risotto and Classic Rice Cooking

No grain is as versatile or revered as rice, which forms the staple diet for billions of people on all the world's continents. Every major cuisine uses rice - it's texture, taste and wholesome properties have been recognized as the ideal basis for creating an enormous range of dishes the world over. Divided by region, the book features chapters on India; Asia; Greece, Turkey and the Middle East; Spain and Portugal; Italy; France; Cajun, Creole and Latin America; Africa and the Carribean; Great Britain, and North America. This book explores the traditional, best-loved and most popular dishes from the four corners of the globe. All the classics are here - Chicken Biryani, Mushroom Pilau, Sushi, Chinese Rice, Celebration Paella, Scallop Risotto, Provencal Rice, Louisiana Rice, Carribean Chicken with Pigeon Pea Rice, and Wild Rice Pilaf. Illustrated with 220 stunning photographs, all showcased in a bright, fresh, contemporary design, this book will inspire and delight. There are clear and concise step-by-step instructions for each recipe, and cook's tips throughout to guarantee successful results. The book contains a visual A-Z guide to rice types and their individual properties, and the dishes they are best suited to make. There is advice on the equipment you will need and on all the classic rice cooking methods. All in all, with images, text from a leading author, directories, background information and the sensational recipe collection, this is the only book on rice you will ever need.