Cover image for The ultimate rice cooker cookbook : 250 no-fail recipes for pilafs, risotto, polenta, chilis, soups, porridges, puddings, and more, from start to finish in your rice cooker
Title:
The ultimate rice cooker cookbook : 250 no-fail recipes for pilafs, risotto, polenta, chilis, soups, porridges, puddings, and more, from start to finish in your rice cooker
Author:
Hensperger, Beth.
Personal Author:
Publication Information:
Boston : Harvard Common Press, [2002]

©2002
Physical Description:
xvi, 368 pages ; 24 cm
Language:
English
Subject Term:
Added Author:
ISBN:
9781558322028
Format :
Book

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TX809.R56 H44 2002 Adult Non-Fiction Open Shelf
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Summary

Summary

This book unlocks the rice cookers potential for the American kitchen.


Author Notes

Beth Hensperger is the author of 13 previous cookbooks. She writes the column "Baking with the Seasons" for the San Jose Mercury News, in San Jose, California
Julie Kaufmann is the food and wine section editor of the San Jose Mercury News, and for several years wrote the newspaper's "Kids in the Kitchen" column. She has also taught editing at Santa Clara University


Reviews 2

Booklist Review

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.


Library Journal Review

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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Table of Contents

Acknowledgmentsp. xi
It all started with a grain of ricep. xiii
The rice cooker Machinep. 1
The perfect Pot of Ricep. 17
Simple everyday rices and Little Mealsp. 59
The family of Pilafsp. 93
Risottop. 125
Suship. 137
The whole-grain Cookerp. 151
Polenta, grits, and Hominyp. 171
Hot breakfast cereals and Porridgesp. 185
Beans and Legumesp. 205
Vegetables in the Rice Cookerp. 219
Whole-meal steam CUISINEp. 245
Dim sum, dolmas, and tamales: Little Bitesp. 259
Sweet puddings and fruit Dessertsp. 285
Custards and steamed Pussingsp. 301
Alchemy for Rice Leftoversp. 315
The basics: homemade Stocksp. 341
Online and mail-order Resourcesp. 351
Indexp. 357