Rice and Shine

Rice, promoted from side dish to main event.

Over 100 recipes from kitchens around the world, from creamy risotto to paella, sushi rice to bowls. Along the way: how rice is harvested, what sets basmati apart from arborio and carnaroli from bomba, and how one grain became a staple on nearly every table. By Swedish cookbook author and food stylist Tove Nilsson Jakobson.

Details

• 100+ rice recipes from around the world
• By Tove Nilsson Jakobson
• 256 pages, full colour, stitch bound
• 18 × 24 cm, hardcover, English edition
• Published by gestalten