Seductions of Rice: A Cookbook

by Naomi Duguid and Jeffrey Alford

Book Overview

With a depth of passion and experience, and an ability to embrace and convey richness of place and taste, the authors of the groundbreaking Flatbreads and Flavors and the later award-winning Hot Sour... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1579651135
• ISBN13: 9781579651138
• Release Date: October 1998
• Publisher: Artisan Publishers
• Length: 454 Pages
• Weight: 1.63 lbs.
• Dimensions: 1.4" x 8.4" x 10.8"

Customer Reviews

Travelogue and Cookbook

Since I have a great love for Asian and Oriental food, I am no stranger to rice in many of its variations. But my knowledge is fragmentary, and I am guilty of thinking of it as a mechanism for delivering food to my mouth, when the exact opposite is really true. To be honest, I didn't even know how much I didn't know. So when a friend confided to me that he had acquired a copy of "Seductions of Rice" I was intrigued. His description of the book convinced me that I would have to read it and, after some arm twisting, he yielded it up - on temporary lone only.For some reason I was expecting one of those thin lightweight essay books on rice and was amazed to discover this is a large, very well made volume with a great deal of narrative and an immense number of recipes. The book is full of countless black and white photographs taken by Jeffrey Alford and Naomi Duguid on their rice hunts across the globe. There are also some wonderful color photographs taken by several professionals of food that looks so appetizing I was gaining weight reading the book. It is sufficiently well made and protected to last several generations of rice hungry familiesThe narrative text provides many dissertations on the varieties of rice and the cooking thereof, as well as many pastiches about the authors' travels and the people they met. Often the recipes themselves contain even more narrative. Much effort has been put into making the book of value intellectually as well as gustatorially. For the most part it is arranged geographically, with chapters on Chinese, Thai, Japanese, Indian, Central Asian & Persian, Mediterranean, Senegalese, and North American rice cookery. The obligatory (but often left out) glossary, mail order, bibliography and index sections are also present. The book is clearly intended to be a working reference and the authors' have spared no effort to please.The recipes are often quite unusual. The writers have a great love for village, local and family cooking. As such you will find few of the ornate banquet dinners that are often presented to us in the US. Instead this is about food cooked by the people who love it the most. The recipes are clearly printed, with ingredients and alternatives carefully spelled out. Instructions are easily written, and it is hard to get lost mid-recipe, which is always a concern for someone as nearsighted as myself. I was delighted with many of them and am inspired to go out and add many bags of rice to my larder. Of course, I will now have to buy my own copy of "Seductions of Rice."

I was quickly seduced

I enjoy cooking. Especially food that feeds the soul as well as the body. I also enjoy the look and feel of a beautifully designed book. Seductions in Rice feeds both of my passions. The text is interesting, something not usually true in a cookbook, and the photography is engrossing. Then I tried the recipes. I started with a chicken curry from India, then a Miso soup and sushi roll from Japan, and then my favorite, a Thai papaya salad. All filled my kitchen with rich exotic smells and tastes. This book now lives on my coffee table. It is a keeper.

Part photo essay, part travelogue, part cookbook, all rice

My daughter tells me not everyone has at least four kinds of rice as pantry staples; I tell her they should - and this book gives them reason to.This has the most comprehensive inventory of rice types that I have seen. For example, I have only recently found a source for red rice; this book distinguishes between Thai red rice, mahogany rice, Bhutanese red rice, Himalayan red rice, South Indian red rice, South Asian red rice, Vietnamese red cargo rice and Wehani. Reading the differences, even without knowledge of what red rice I bought, allows me to adjust the recipes conservatively so that I don't over-cook, over-power or otherwise mutilate my find.The recipes are well chosen; many of the recipes are not rice recipes but dishes to accompany rice. This gives the book a greater range than its title might imply. The stories of learning the worldwide recipes on site add to the enjoyment of the recipes; they provide a travelogue of the search for new rices and rice uses. They are accompanied with excellent photographs of growing, harvesting, and cooking rice.Recipes come from Italy, Mexico, Japan, Turkey, Thailand, India, China, USA, Senegal, Persia, Jamaica, Spain, Uighur (Russian-Chinese border). There is an index by the geographic region which allows the book to serve as an ethnic cookbook.This is a cookbook to read and to use. I definately recommend it.

Great job as always!

I got to know about Jeffrey and Naomi from Julia Child's "Baking with Julia" PBS series. Bought their older book "Flatbread and Flavors" and found it to be totally delightful. Flatbreads and Flavors and Seductions of Rice have been written with thorough understanding of the different cultures and cuisines. I also love the travel stories that are told with cultural sensitivity and down-to-earth spirit. Here's two Americans who travel to some poorer parts of the world to learn from and mingle with the locals, not to act like they're superior than the rest of the world population just because they're from an affluent and influential country like the US (unlike many North Americans who have visited my country). I have never met Jeffrey or Naomi in person, but from their writings, I think they're two terrific people who also know how to cook!The recipes are as authentic as you can expect. It's a breath of fresh air in the midst of this haute cuisine craze where chefs create foods to feed their egos, not their customers and obsess about putting together in the same dish all the unusual ingredients. This is real downhome stuff, not some Americanized versions of ethnic cuisine.Well done! Keep up the great work!