The Ultimate Rice Cooker Cookbook250 No-Fail Recipes for Pilafs, Risotto, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
Revised and updated edition of the best-selling rice cooker cookbook by the James Beard Book Award winner and “appliance book queen.”
Rice cookers are perfect for how we cook today: Versatile and convenient, they have one-button technology, don’t take up too much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains. This new edition takes note of the whole-grain revolution in U.S. kitchens and offers recipes for a host of new (and rediscovered) grains, like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising fast. It focuses on a wider variety of rices, too, with lots of ideas for red, black, basmati, jasmine, and Arborio rices, as well as partially milled white rice. The authors have also added a complete guide to the new rice cookers that have come to market.
Click here to download a press release.
“A rice cooker…should be in every kitchen, and so should this cookbook! My friends Beth and Julie show you how to cook hundreds of different dishes with one simple kitchen appliance. Plus they teach you all there is to know about rice—the main staple for more than half the world’s population.”
—Martin Yan, host of Yan Can Cook, author of Martin Yan’s Invitation to Chinese Cooking and Martin Yan’s Feast
“If using a rice cooker enables you to enjoy more home cooking, then consider the definitive The Ultimate Rice Cooker Cookbook. Authors Beth Hensperger and Julie Kaufmann use this handy pot for more than just steaming rice. Their recipes are truly innovative.”
—Rebecca Wood, author of The New Whole Foods Encyclopedia and The Splendid Grain
“It’s great to see a book dedicated to an appliance that is integral to creating the core of so many dishes, regardless of the origin of the dish.”
—Ming Tsai, host of East Meets West, co-author of Blue Ginger: East Meets West Cooking with Ming Tsai