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by Beatrice Rueckert Tyson MaxwellDesserts im Glas sind einfach in der Zubereitung, sehen toll aus und schmecken einfach lecker! In diesem Buch finden Sie mehr als 25 wunderbare Rezepte, die in Einmachgläsern zubereitet werden. Diese Desserts im Glas sehen toll aus und sind eine wunderbare Art Gerichte anzurichten. Sie eignen sich als Geschenk für Bekannte und Verwandte in der Weihnachtszeit und zu anderen Gelegenheiten. Sie sind super transportabel und perfekt für Leckereien unterwegs. Hausgemachte Desserts im Glas sind einfach fabelhaft. Eine leckere Art, ein Mahl zu beenden. In diesem Buch: • 25+ schnelle und einfache Rezepte im Glas • Jedes Rezept enthält Nährwertangaben und leicht zu folgenden Anleitungen Sind Sie schon hungrig? Sie können sich dieses Kochbuch auf Ihrem Kindle, Android und Apple Handy, Tablet oder Computer herunterladen und heute gleich beginnen fabelhafte Desserts im Glas zuzubereiten! Die Rezepte nutzen einfache Zutaten zum Zubereiten von hausgemachten Gerichten und Snacks, die einfacher sind als Fertigprodukte. Scrollen Sie zurück und klicken Sie auf BUY NOW oben rechts auf der Seite zum sofortigen Download!
Rezoom: The Powerful Reframe to End the Crash-and-Burn Cycle of Food Addiction
by Susan Peirce Thompson Everett ConsidineEnd the cycle of relapse and yo-yo dieting to create sustained weight loss and lasting recovery by embracing a total reframe on food addiction from the New York Times best-selling author of Bright Line Eating."An excellent guide. Susan Peirce Thompson provides a practical plan for change. This book is a roadmap to better eating habits and a better life." -- James Clear, #1 New York Times best-selling author of Atomic Habits Do you think excessively about your food and weight? Are you plagued by food cravings? Do you wonder how other people get "full" so quickly while you just want to keep eating? Are you able to go long stretches with your program, only to crash and burn and have to dig out of the ditch-yet again?Not only is food addiction very real, it's the hardest addiction to beat. It's exhausting and demoralizing. But there is a solution.With her groundbreaking Rezoom Reframe, Susan Peirce Thompson, Ph.D., founder of Bright Line Eating, offers a new way to conceptualize food recovery. She shares the essential steps to avoiding the short-lived highs and vicious lows of relapse by helping you understand the psychological and biological origins of addiction and then giving you the system to break free. Woven throughout are lessons from Everett Considine, acclaimed Internal Family Systems practitioner, to help you overcome your inner resistance so you can finally stay on track in those moments of self-sabotage.It is possible to live free from the tyranny of relapse. Let Susan and Everett help you to permanently unshackle yourself, find the sustainable way to manage your food, and enjoy your brightest life.
Rhapsody in Schmaltz: Yiddish Food and Why We Can't Stop Eating It
by Michael WexBagels, deli sandwiches and gefilte fish are only a few of the Jewish foods to have crossed into American culture and onto American plates. Rhapsody in Schmaltz traces the history and social impact of the cuisine that Yiddish-speaking Jews from Central and Eastern Europe brought to the U.S. and that their American descendants developed and refined. The book looks at how and where these dishes came to be, how they varied from region to region, the role they played in Jewish culture in Europe, and the role that they play in Jewish and more general American culture and foodways today. Rhapsody in Schmaltz traces the pathways of Jewish food from the Bible and Talmud, to Eastern Europe, to its popular landing pads in North America today. With an eye for detail and a healthy dose of humor, Michael Wex also examines how these impact modern culture, from temple to television. He looks at Diane Keaton's pastrami sandwich in Annie Hall, Andy Kaufman's stint as Latke on Taxi and Larry David's Passover seder on Curb Your Enthusiasm, shedding light on how Jewish food permeates our modern imaginations.Rhapsody in Schmaltz is a journey into the sociology, humor, history, and traditions of food and Judaism.
Rhett & Link Present: 10 Simple Rules for Cooking Deliciously, Eating Happily, and Living Mythically
by Josh SchererFrom the larger-than-life team behind the internet’s most-watched daily show, Good Mythical Morning, and culinary spinoff, Mythical Kitchen, a one-of-a-kind cookbook with 100 recipes for living a Mythical, and delicious, life.When it comes to food—the good, the gooder, and the shockingly not un-good—Mythical Chef Josh, Rhett & Link, and the Mythical Kitcheneers have just about done it all. They’ve taste-tested, mythbusted, and dreamed up the most inventive, delicious, and ridiculous foods imaginable, all for your eyeballs to eat on-screen. But, since your mouth does a much better job of eating than your eyeballs, this flavor-packed cookbook is bringing the best of the Mythical extended universe into your kitchen. From breakfast to dessert and everything in between, inside these pages you’ll find fan favorites and new inspirations including:Garlic Bread McMuffinsChicken and Waffles Pot PieGrilled Cheese RamenLink’s Mom’s Country Fried SteakRhett’s Top Secret Baked BeansAnimal-Style Mac ‘n’ CheeseSkittle-Milk French ToastFlamin’ Hot Cheetos Chicken SandwichSriracha Fish & ChipsElvis Bread PuddingPop Tart Lava CakesFilled with one-of-a-kind recipes, profound life advice, candid photos, and at least one weird story about an angry toaster that’s come to life, The Mythical Cookbook will help you cook deliciously, eat happily, and live Mythically. And have no fear: while their on-screen creations push food to the limits, the recipes in this book are delicious and doable for real life in real kitchens. Bring extra napkins to the table—you’ll need them.
Rhode Island Beer: Ocean State History on Tap (American Palate)
by Sean Larkin Kristie Martin Ashleigh BennettRhode Island may be the smallest state, but its brewing history packs a mighty punch. In the 1600s, Sergeant William Baulston opened up his public house in Providence, providing New Englanders with one of the first spots to imbibe homebrewed beer. Prohibition sank many operations, but Narragansett Brewery reemerged and continues to serve its signature lager. Today's growing number of craft brewers, including Foolproof and Grey Sail, are claiming Little Rhody for the beer renaissance. With a sudsy spirit of adventure and even some beer-infused recipes, the ladies behind TwoGirlsOneBeer.com present the rich, proud story of brewing in the Ocean State.
Rhode Island Clam Shacks (Images of America)
by Christopher Scott Martin David Norton StoneSteamships once plied the waters of Narragansett Bay, carrying thousands of guests to feasts of clams prepared in every way imaginable at scenic spots like Rocky Point and Crescent Park. After hurricanes and pollution destroyed Rhode Island’s soft-shell clam and oyster beds, the quahog became the state’s favorite bivalve, and Rhode Islanders took to their automobiles and drove to the beach for clam cakes and chowder at the shacks and chowder houses that carried on the old traditions. Quahogging remains a major business in Rhode Island, where men and women continue to make a living from the sea. The long lines at take-out windows attest that the future of Rhode Island’s clam shacks is secure as they successfully balance changing tastes with time-honored recipes.
Rhubarb Pie Before You Die (A Garlic Farm Mystery #2)
by Gin JonesInheriting her late aunt&’s Massachusetts farm is no gift for app developer Mabel Skinner, who is about to learn that even the best-grown garlic can&’t ward off murderous intent… Mabel&’s hope of finding an enthusiastic farmer to buy Stinkin&’ Stuff Farm is dying a little bit every day. So far, all she&’s found are double-dealing developers. But after a heated dispute over grass clippings with an obsessive local rhubarb breeder, she discovers something even more distressing—the breeder in question undisputedly dead in his greenhouse. . . . Uncomfortably aware that she might be a prime suspect, Mabel stops digging in the dirt long enough to dig up more information about the dead man, and anyone else he might have argued with. The list is longer than she imagined, and includes a persnickety neighbor and a rival rhubarb breeder. With all the ingredients for a homegrown mystery, Mabel must unearth a killer—before the next plot to be dug is her grave. . . . &“Growing garlic might be my newest obsession thanks to Six Cloves Under!&” —Lynn Cahoon, New York Times bestselling author of the Farm-to-Fork mystery series
Rhubarb Pie Before You Die (A Garlic Farm Mystery #2)
by Gin JonesInheriting her late aunt&’s Massachusetts farm is no gift for app developer Mabel Skinner, who is about to learn that even the best-grown garlic can&’t ward off murderous intent… Mabel&’s hope of finding an enthusiastic farmer to buy Stinkin&’ Stuff Farm is dying a little bit every day. So far, all she&’s found are double-dealing developers. But after a heated dispute over grass clippings with an obsessive local rhubarb breeder, she discovers something even more distressing—the breeder in question undisputedly dead in his greenhouse. . . . Uncomfortably aware that she might be a prime suspect, Mabel stops digging in the dirt long enough to dig up more information about the dead man, and anyone else he might have argued with. The list is longer than she imagined, and includes a persnickety neighbor and a rival rhubarb breeder. With all the ingredients for a homegrown mystery, Mabel must unearth a killer—before the next plot to be dug is her grave. . . . &“Growing garlic might be my newest obsession thanks to Six Cloves Under!&” —Lynn Cahoon, New York Times bestselling author of the Farm-to-Fork mystery series
Rhythm and Clues: The Record Shop Mysteries (The Record Shop Mysteries #3)
by Olivia BlackeThe rhythm is gonna get you.It’s been five whole months since the last murder in Cedar River, Texas, and Juni Jessup and her sisters Tansy and Maggie have been humming along when disaster strikes again.Their struggling vinyl records shop/coffee nook, Sip & Spin Records, is under pressure from predatory investors, though the Jessup sisters aren’t ready to face the music and admit defeat. But the night after their meeting, the sketchy financier is killed outside their shop during a torrential Texas thunderstorm that washes out all the roads in and out of town. Now the sisters find themselves trapped in Cedar River with a killer, and Juni is determined to solve the case.When the river spits out an unexpected surprise, Detective Beau Russell asks for Juni’s help, never predicting her investigation will spin her into danger. Up until now, the Jessup sisters have been playing it by ear, but with the whole town watching, can they catch a killer before he strikes again?
Rib Ticklers and Choux-ins
by Glynn PurnellThe yummy Brummie returns! Glynn's first book, Cracking Yolks and Pig Tales, shared behind-the-scenes stories and exciting dishes from his Michelin-starred restaurant, Purnell's. Now he's back with an enticing selection of recipes inspired by the success of Purnell's Bistro. The menu here is described as 'rustic home cooking with an eclectic twist', and with dishes such as Confit Lemon and Vanilla Pork Belly with Salt Baked Pineapple and Grilled Szechuan-style Chicken Skewers, there's plenty to explore. Kick things off with a Scorched Lemon and Vanilla Margarita, impress with Duck with Spice Plum Jam and Watercress, and finish with a Poached Summer Fruits in Basil and Cardamom. Written with Glynn's trademark cheeky wit ('Big, juicy, spicy plums! Oo-err missus!') and packed with tempting recipes, this is a great choice for anyone who wants to get creative in the kitchen.
Rib Ticklers and Choux-ins: 110 Inventive Recipes, From Steaks And Bakes To Cheesecakes
by Glynn PurnellThe yummy Brummie returns! Glynn's first book, Cracking Yolks and Pig Tales, shared behind-the-scenes stories and exciting dishes from his Michelin-starred restaurant, Purnell's. Now he's back with an enticing selection of recipes inspired by the success of Purnell's Bistro. The menu here is described as 'rustic home cooking with an eclectic twist', and with dishes such as Confit Lemon and Vanilla Pork Belly with Salt Baked Pineapple and Grilled Szechuan-style Chicken Skewers, there's plenty to explore. Kick things off with a Scorched Lemon and Vanilla Margarita, impress with Duck with Spice Plum Jam and Watercress, and finish with a Poached Summer Fruits in Basil and Cardamom. Written with Glynn's trademark cheeky wit ('Big, juicy, spicy plums! Oo-err missus!') and packed with tempting recipes, this is a great choice for anyone who wants to get creative in the kitchen.
Ribs, Chops, Steaks, & Wings: Irresistible Recipes for the Grill, Stovetop, and Oven
by Ray LampeA guide to the basics of preparing meat outdoors or in your kitchen, plus forty-four easy and delicious recipes for everyone’s favorite cuts.Start out with some lip-smackin’ ribs, from Old-School Southern Barbecued Spare Ribs that are fall-off-the-bone tender to the sweet-savory combo found in the Apricot-Glazed Baby Back Ribs. Move on to chops that will really grow your appreciation for “steak’s little brother.” Make classic Grilled Veal Chops Oscar or Pork Tenderloin Medallion Chops Wrapped in Bacon with an Apple Glaze for a romantic dinner. Try one of the new preparations for steaks of all kinds—whether you’re cooking up a filet, skirt, flank, or even a tuna steak. And grilled wings are always a crowd-pleaser, from Turkey Wings Parmigiana—perfect for your next Super Bowl Party—to the irresistible Bacon-Wrapped Chicken Wings.Ray Lampe (a.k.a. Dr. BBQ) will walk you through the basics of how to light a grill and what tools are most handy when dealing with meat. Then graduate to using smoking chips and learn how they pair with the different cuts of meat. No grill? No problem! You can use an indoor broiler or a grill pan and still get great results. Choose the ideal rub, sauce, or salsa to season your beautifully charred ribs or wings, and even perfect your own Homemade Steak Sauce. Dr. BBQ also breaks down the different cuts and grades to help you pick out a great steak as well as your butcher does.With the simple instructions and delicious recipes in Ribs, Chops, Steaks & Wings, you’ll be inspired to rub, slice, sear, and slather your way to your inner carnivore.
Ricardo: From Lasagna to Cheesecake
by Ricardo LarrivéeRicardo Larrivée (just “Ricardo” to his legions of fans) is one of Canada’s handful of genuine “celebrity” chefs in the style of Jamie Oliver or Bobby Flay. Ricardo has a huge and passionate fan following based on his easy, breezy cooking style highlighted on his Food Network Canada show, Ricardo and Friends. Ricardo has expanded his television success into a multimedia empire, with a French-language magazine, radio and web spots, and more. Ricardo’s slow cooker book—packed with 150 colour photos, engaging design and sixty-five great recipes—is the perfect combination of personality and subject. Only Ricardo could make slow cooking sexy and shake off its staid, traditional reputation. This book shows you how to make the comforting (Lentil Ragout with Poached Eggs, Beef à la Carbonnade), the unconventional (cheesecake and crème brûlée) and the completely fabulous (Veal Cheeks with Figs, Maple Beer Ham). As they say on the show, “Ooh, Ricardo, si!”
Ricardo: Ultimate Slow Cooker
by Ricardo LarrivéeCanada’s most successful celebrity chef shows us how to make fun, delicious, anything-but-dull slow cooker food!Ricardo proves that the slow cooker is simply the most useful kitchen tool ever. It can cook virtually anything. This amazing collection of recipes, initially published in Slow Cooker Favourites and Slower Is Better, shows you the incredible versatility of this humble appliance. Recipes for the comforting (Lentil Stew with Poached Eggs; Flemish Carbonnade), the unconventional (cheesecake and crème brûlée) and the completely fabulous (Veal Cheeks with Figs; Apple and Mustard Ham) vie for your attention alongside tips for winter and summer entertaining, ideas for vegetarian meals, reimagined French classics like duck confit and cassoulet, special brunches and amazing desserts. Over 130 recipes, gorgeous photographs and a fun design make this a cookbook to treasure. Economical, energy- and time-saving, easy to use and always ready when you are, the slow cooker, with Ricardo’s help, finally takes its place front and centre in your kitchen.
Rice Balls for Lunch
by Motoko WelshRice balls have been enjoyed in Japan for hundreds of years. You can learn to make some too!
Rice Cooker Cookbook (The Everything )
by Hui Leng TayThink a rice cooker is just for rice? Think again! While it’s true that a rice cooker can save time when cooking rice, you can also cook hundreds of dishes in a rice cooker--and author and food blogger Hui Leng Tay can show you how. Inside you’ll discover how to cook 300 delicious and versatile meals in your rice cooker, including:Mini Indonesian Potato Cakes Coconut Chicken SoupSeafood CongeeSpicy Italian Sausage PastaGarlic-Infused Glass Noodles with Tiger ShrimpSweet Corn PancakesToasted Pita PizzaFrom breakfast porridges to noodle entrées, this cookbook has it all. Whether you’re looking for new ways to utilize your trusty ol’ rice cooker or experiencing this resourceful appliance for the first time, you will delight in these recipes for Asian favorites, American comfort food, and more!
Rice Cooker Revival: Delicious One-Pot Recipes You Can Make in Your Rice Cooker, Instant Pot®, and Multicooker
by Kathy Moore Roxanne WyssGo beyond rice with 80 recipes that work with both the multicooker functionality and a stand-alone rice cooker.Whether using a fancy multicooker or a multifunction rice cooker, most people think the rice function can only make rice. But rice cookers can do so much more! The rice cooker is able to do everything from baking a cake to cooking chili, from making soups to steaming meats. It&’s That Simple! explodes on the scene with recipes like: -Italian Frittata -Cilantro Lime Shrimp Lettuce Wraps -Herbed Salmon Cakes -Steak Tacos with Pineapple Salsa -South-of-the-Border Corn on the Cob -Chicken Tortilla Soup -Summer Vegetable Risotto -Warm Chocolate Lava Cake Whether home chefs want to get all they can out of their multicookers or find new ways to use their trusty rice cookers, It&’s That Simple! has the perfect solution for any meal of the day.
Rice Craft: Yummy! Healthy! Fun to Make!
by Sonoko Sakai&“Step aside, cake pops—there&’s a new spherical treat that&’s ready to steal the after-school-snack spotlight, and this one&’s healthy and easy to make.&” —Today There&’s not a lunch box, birthday party, or afternoon snack that isn&’t made more delicious and fun with onigiri! These bite-size balls of rice can be made with favorite and nutritious ingredients, and are easily shaped and decorated to make animals, flowers, and more. This book features more than thirty recipes for flavorful onigiri with a range of fillings as well as master recipes for cooking rice, plus extras to round out the meal: a miso soup to float the rice balls in, perfect soft eggs to wrap in rice, and pickled ginger to serve on the side. More than twenty color photographs inspire new creations and teach kids and adults alike to make these creative treats. &“Sakai creates delicious and creative bite size snacks from an array of nutritious ingredients and, did I mention, it&’s all fun to make.&” —Eat Drink Better
Rice Genome Engineering and Gene Editing: Methods and Protocols (Methods in Molecular Biology #2238)
by Anindya Bandyopadhyay Roger ThilmonyThis detailed volume explores rice molecular biology, genetic engineering, and genome editing technologies. Dividing into three parts, the book covers subjects such as genetic engineering and tissue culture of rice, including efficient methods for rice transformation and regeneration, genome editing, targeted integration, and gene stacking in rice, including multiple methods utilizing CRISPR systems for targeted gene knock-out or genome modification via base editing, and diverse methods describing bioinformatic, molecular, and cellular analyses in rice. Written for the highly successful Methods in Molecular Biology series, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and practical, Rice Genome Engineering and Gene Editing: Methods and Protocols serves as a valuable resource for researchers worldwide striving to further their efforts on advancing research and producing genetically improved rice varieties.
Rice Grain Quality: Methods and Protocols (Methods in Molecular Biology #1892)
by Nese Sreenivasulu<p>This volume explores the latest advances in high-throughput phenotyping to screen milling quality, cooking and nutritional quality in breeding material, and simplifying grain quality screening in germplasm. The chapters in this book cover topics such as seed development stages; panicle architectural traits to understand yield components; starch structure and protein properties; and genome editing technologies to reveal grain quality and nutritional traits. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. <p>Cutting-edge and thorough, Rice Grain Quality: Methods and Protocols is a valuable resource for all researchers interested in expanding their knowledge in this evolving field.</p>
Rice Is Life
by Kristin Donnelly Caryl Levine Ken LeeA love letter to the humble grain featuring 65 recipes for rice and all its glorious possibilities.Rice is so much more than just a pantry staple. It's the foundation of cuisines across the world, a grain that sustains half the world's people, and the start of a delicious meal at home.In RICE IS LIFE, rice visionaries and founders of Lotus Foods, Caryl Levine and Ken Lee, share 65 recipes that showcase the grain in easy-to-cook meals from around the world. From Arroz Con Pollo to Hainanese-Inspired Chicken and Rice, to Ramen "Carbonara" and Soba Noodles with Green Tea Broth and Smoked Salmon, this cookbook captures the diversity of flavors and helps transform simple, gluten-free pantry staples into flavorful and nourishing dishes.Along the way, it offers essays on rice culture and sustainable rice agriculture, showing how rice plays a part in uplifting people across the globe. With its bright and colorful interior, RICE IS LIFE finds the joy and freshness in the everyday beauty of rice not just as a pantry staple, but a staple of life.Rice is central to global cooking: As the staple food for more than half the world's population, rice is ubiquitous and is the foundation of so many cultures, including Japan, Korea, China, India, the Persian Empire, Italy, Finland, West Africa, the Caribbean, Thailand, Vietnam, the American South, and many more.Naturally gluten-free: Rice and rice noodle–based recipes are naturally gluten free. This makes this pantry staple a core component in the diet of people with celiac disease, are sensitive to gluten, or are trying to incorporate less gluten into their diet for other reasons. This cookbook helps home cooks prepare rice with confidence and explore all its glorious possibilities. Perfect for:Home cooks who are looking to expand their repertoireFans of cuisines that rely on rice (Chinese, Japanese, Indian, Filipino, Italian, Persian, and more)People looking for gluten-free meal ideas fans of Lotus Foods and their productsReaders curious about the history, cultural significance, and environmental impact of rice
Rice Noodles: Quality Improvement, Processing Techniques and Nutritional Aspects (SpringerBriefs in Food, Health, and Nutrition)
by Bee Ling Tan Mohd Esa NorhaizanRice is a fundamental principal food for more than half of the world&’s people, providing more than 20% of the calories consumed globally, particularly in Latin America and West Indies, the Middle East, and Southeast Asia. Rice is usually consumed as fully mature grains in the form of whole kernels after boiling in excess water or cooking using a certain amount of water. Besides traditional consumption, rice has been increasingly used as an ingredient of various food formulations including rice-based products. Rice-based food products are commonly consumed globally, providing up to 43% and 46% of dietary protein and dietary energy in the sub-Saharan region, respectively. Rice noodles, also known as rice noodle strips or rice vermicelli, based on the rice flour or rice starch obtained by wet-milling, are one of the popular types of rice-based products consumed in Asian countries. There are various sizes and shapes of rice noodles, namely short and long, round and flat, and thin and thick. Traditionally, rice noodles are made from long-grain rice with intermediate to high amylose content. Since amylose networks play a crucial role in the structure of rice noodles, high amylose rice is often utilized for making rice noodles. Nonetheless, rice noodles made from different rice cultivars give different qualities. Amylose plays a crucial role in regulating the glycemic index. Starchy foods that are rich in amylose are linked to slower emptying of the human gastrointestinal tract and lower blood glucose levels compared to those with low levels of amylose. Indeed, rice noodles are the potential rice-based products that can be formulated to be a lower glycemic index value compared to other rice products. The literature reported on rice noodles as well as their nutritional aspect, quality improvement, and processing technique has not well been adequately covered in the current literature. &“Rice Noodles: Quality Improvement, Processing Techniques and Nutritional Aspects&” discusses several issues associated with rice noodles, namely classification of noodles, processing of rice noodles, raw materials and their roles, factors affecting the qualities of rice noodles, qualities and nutritional values improvement of rice noodles, the glycemic index of the rice noodles, and future prospects. By summarizing all the literature cohesively in one brief, this work provides a cohesive overview of the processing and production of rice noodles, highlighting the factors essential for the quality of rice noodles as well as their nutritional values and glycemic index. The work provides a better understanding of the rice noodles production and processing.
Rice Talks: Food & Community in a Vietnamese Town
by Nir AvieliAn anthropological study of the culture surrounding food in a thriving Vietnamese town.Rice Talks explores the importance of cooking and eating in the everyday social life of Hoi An, a prosperous market town in central Vietnam known for its exceptionally elaborate and sophisticated local cuisine. In a vivid and highly personal account, Nir Avieli takes the reader from the private setting of the extended family meal into the public realm of the festive, extraordinary, and unique. He shows how foodways relate to class relations, gender roles, religious practices, cosmology, ethnicity, and even local and national politics. This evocative study departs from conventional anthropological research on food by stressing the rich meanings, generative capacities, and potential subversion embedded in foodways and eating.“In this very engaging narrative Avieli captures the flavor and richness of everyday lowland Vietnamese life, as well as the trials and tribulations of attempting to eke out a livelihood, fit within family hierarchical structures, and correctly pay homage to the necessary deities and ancestors.” —Sarah Turner, McGill University“Readers with an interest in Vietnamese, Southeast Asian, and Asian cuisines and/or the influences of colonialism on local foodways will find the work useful. . . . Filled with descriptions of meals and dishes likely to get the culinarily-minded reader drooling. And almost any non-academic writer planning to do food-related research anywhere in the world could take something away from the final chapter, which discusses the practicalities of this type of research.” —Robyn Eckhardt, author of EatingAsia
Rice and Risotto Recipe Perfection
by Ellen ArgyriouRice and Risotto Recipe Perfection contains simple, delicious recipes that anyone can make. From prawn jambalaya to nasi goreng to citrus risotto, this collection covers a multitude of delicious sweet and savoury rice and risotto recipes. Each recipe comes with fully illustrated, easy-to-follow step-by-step instructions.
Rice and Spice
by Robin RobertsonIf you like to explore the foods of the world, then you like rice. The ancient Sanskrit word for rice translates as sustainer of the human race. Today the little grain plays just as big a role: More than half of the world's cuisines are shaped around rice. * As sublime and elemental as a steaming bowl of plain rice might be, rice really comes alive in its more robust and complex uses. Of these there is a glorious abundance--pilafs from the Mediterranean and Middle East, curries from India and the Caribbean, stir-fries from East Asia, risottos from Italy, and more. Robin Robertson shows how to cook to perfection every variety of rice, from simple white and hearty brown to fragrant basmati and elegant jasmine, and she reveals, in 100 splendid recipes, how spices, seasonings, and a wealth of tasty ingredients combine with rice for terrific one-dish dinners that are easy to make and a pleasure to eat.