Synopses & Reviews
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, which looks and cooks like white rice but has the nutritional value of brown rice. The authors have also added a complete guide to the newer rice cookers that have come to the market since the original edition, including induction-cooking and pressure-cooking rice cookers and models that replace the old buttons-and-dials approach with more complex digital displays. Alongside many favorites from the first edition, from Carrot Basmati Pilaf and Italian Sausage Risotto to French Polenta and Maple-Cinnamon Rice Pudding, the 10th anniversary edition serves up more than 50 tempting new recipes, from a rich and soothing Sweet Brown Rice with Curry, Carrots, and Raisins to a warm and satisfying Millet, Winter Squash, and Sweet Pea Pilaf.
PRAISE for THE ULTIMATE RICE COOKER COOKBOOK “A rice cooker is a must in all Asian kitchens and 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 will teach you all there is to know about rice—the main staple for more than half the worlds population.” - Martin Yan, host of "Yan Can Cook" and author of Martin Yans Invitation to Chinese Cooking and Martin Yans 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 Julia Child Cookbook Award-winner and James Beard Book Award-winner The Splendid Grain “Its 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" and co-author of Blue Ginger: East Meets West Cooking with Ming Tsai
Rice cookers are perfect for how we cook today--versatile and convenient, they have one-button technology, don't take up much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains. The Ultimate Rice Cooker Cookbook
shows you how to make everything from Thai Curried Rice to Chocolate Pots de Crème with Poached Fresh Cherries, from Breakfast Barley to Turkey Chili with Baby White Beans.
About the Author
Julie Kaufmann, a native of Albuquerque, New Mexico, has lived in California since 1979. She is an editor of the food section of the San José Mercury News. Before becoming a food editor, she wrote “Kids in the Kitchen,” a twice-monthly food column for kids, also for the San José Mercury News. She previously worked on West, which was the Sunday magazine for the San José Mercury News, and spent a decade on the paper's business section. In addition to her work at the San José Mercury News, Kaufmann has taught editing in the Communications Department at Santa Clara University, in Santa Clara, California. Until recently she co-wrote a monthly mystery novel review with her husband for the San José Mercury News. She is an avid home cook who has coauthored several books with Beth Hensperger. Kaufmann lives in Palo Alto, California, with her husband and two children. Web: NotYourMothersCookbooks.com; Facebook presence.