Press: Harvard Common Press; 1st US - 1st Printing edition (January 1, 2002)
Author Name:Hensperger, Beth
This book unlocks the rice cookers potential for the American kitchen.
From Library Journal
Hensperger is well known as the author of a dozen or so books on bread.
Here, she and Kaufmann, food editor of the San Jose Mercury News, show just how versatile a simple rice cooker can be.
They start with rice, of course, providing an excellent guide to the numerous varieties now available and cooking directions.
Included are recipes for dozens of rice dishes from risotto to sushi and a chapter on other grains.
There are also recipes that use the cooker to steam vegetables, main dishes, dim sum, and tamales, and readers will find a good assortment of desserts, from silky custards to creamy puddings.
Other books, such as Stephanie Lyness's Cooking with Steam (o.p.), have focused on various aspects of "steam cuisine," but Hensperger and Kaufmann's is far more ambitious and wide-ranging.
For most collections.
Copyright 2001 Reed Business Information, Inc.
Ever-advancing technology continues to transform kitchen techniques and processes.
The rice cooker has been on the market for many years, but its appeal outside those communities traditionally dependent on rice was limited.
New models of the rice cooker employ "fuzzy logic" in order to duplicate the intuitive techniques of the best rice cooks.
As Beth Hensperger and Julie Kaufmann point out in The Ultimate Rice Cooker Cookbook, these machines' usefulness extends beyond merely making perfect white rice.
These high-tech gizmos also produce risotto, polenta, chili, soup, and puddings, often better than traditional methods.
The authors have developed recipes for foods as diverse as Indian lamb biryani, Spanish paella, Japanese sushi, Mexican frijoles, French lentils, English steamed pudding, and American split pea soup.
Anyone whose use of this appliance has been limited solely to rice will find much to take advantage of here.
Mark KnoblauchCopyright © American Library Association.
All rights reserved
"If the rice cooker is buried in a cupboard, this book can restore and enhance its usefulness.
Cooks who already swear by the perfect-every-time rice made in this electric pot can move to the next level of cooking."
From the Publisher
from Publishers Weekly Although the electric rice cooker is an essential piece of equipment in most Asian kitchens, it hasnt found a home on as many American countertops as the authors believe it should; Hensperger (The Bread Bible) and Kaufmann (food editor of the San Jose Mercury News) are out to change this.
Their thesisbacked by 250 interestingly international recipesis that everything from Creamy Breakfast Oatmeal and lunchtime Old-Fashioned Black Bean Soup to dinner entrees such as Steamed Chicken Breast with Warm Mango Sauce and Coconut Rice can be made with no fuss in the rice cooker.
Even risottos and polenta dishes no longer require tedious stirring.
The authors begin by discussing the varieties of rice available (providing online and mail order sources), and move on to a comprehensive analysis of cookers ranging in price from $20 to $200.
Each recipe suggests which kind of machine to use, but readers should be aware that not all dishes can be made in all machines.
Concocting dim sum,! tamales, or steamed fish requires a simple rice cooker (the on/off variety), while chocolate rice pudding and applesauce call for a more sophisticated machine (the "fuzzy logic" kind).
They conclude that this is the one appliance to invest in when kitchen space is at a premium, and they make a great case for the rice cookers everyday versatility.
About the Author
Beth Hensperger, a writer for the San Jose Mercury News, has been educating and writing about the art of baking for 25 years.
Taking a cross-cultural approach to traditional recipes, she has authored several cookbooks, including the James Beard Award winner The Bread Bible and the best-selling The Bread Lovers Bread Machine Cookbook.
She has been twice nominated for the Julia Child/IACP Cookbook Award.
Julie Kaufmann is the deputy food editor of the San Jose Mercury News and the co-author, with Hensperger, of the best-selling Not Your Mothers Slow Cooker Cookbook.
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