Rice

Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."

Produk Detail:

  • Author : Michael W. Twitty
  • Publisher : UNC Press Books
  • Pages : 120 pages
  • ISBN : 1469660253
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKRice

Rice

Rice
  • Author : Michael W. Twitty
  • Publisher : UNC Press Books
  • Release : 07 February 2021
GET THIS BOOKRice

Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes,

The Mom 100 Cookbook

The Mom 100 Cookbook
  • Author : Katie Workman
  • Publisher : Workman Publishing Company
  • Release : 03 April 2012
GET THIS BOOKThe Mom 100 Cookbook

Introducing the lifesaving cookbook for every mother with kids at home—the book that solves the 20 most common cooking dilemmas. What’s your predicament: breakfast on a harried school morning? The Mom 100’s got it—Personalized Pizzas are not only fast but are nutritious, and hey, it doesn’t get any better than pizza for breakfast. Kids making noise about the same old lunch? The Mom 100’s got it—three different Turkey Wraps, plus a Wrap Blueprint delivers enough variety

Rice

Rice
  • Author : Jinsong Bao
  • Publisher : Elsevier
  • Release : 05 November 2018
GET THIS BOOKRice

Rice Chemistry and Technology, Fourth Edition, is a new, fully revised update on the very popular previous edition published by the AACC International Press. The book covers rice growth, development, breeding, grain structure, phylogenetics, rice starch, proteins and lipids. Additional sections cover rice as a food product, health aspects, and quality analysis from a cooking and sensory science perspective. Final chapters discuss advances in the technology of rice, with extensive coverage of post-harvest technology, biotechnology and genomic research for rice

Rice

Rice
  • Author : C. Wayne Smith,Robert H. Dilday
  • Publisher : John Wiley & Sons
  • Release : 09 September 2002
GET THIS BOOKRice

Thorough coverage of rice, from cultivar development tomarketing Rice: Evolution, History, Production, and Technology, the thirdbook in the Wiley Series in Crop Science, provides unique,single-source coverage of rice, from cultivar developmenttechniques and soil characteristics to harvesting, storage, andgermplasm resources. Rice covers the plant's origins and history,physiology and genetics, production and production hazards,harvesting, processing, and products. Comprehensive coverage includes: * Color plates of diseases, insects, and other productionhazards * The latest information on pest control * Up-to-date material on marketing * A

Grantland Rice and His Heroes

Grantland Rice and His Heroes
  • Author : Mark Inabinett
  • Publisher : Univ. of Tennessee Press
  • Release : 01 July 1994
GET THIS BOOKGrantland Rice and His Heroes

With no way for fans to verify their facts, the sportswriters of the 1920s enjoyed a near monopoly on sports news. Journalist Mark Inabinett explores the incomparable Grantland Rice's role in creating the legends that surrounded six sports stars--Jack Dempsey, Babe Ruth, Bobby Jones, Bill Tilden, Red Grange, and Knute Rockne. Photographs.

Gluten-Free Without Rice

Gluten-Free Without Rice
  • Author : Nicolette M. Dumke
  • Publisher : Allergy Adapt, Inc.
  • Release : 01 July 2022
GET THIS BOOKGluten-Free Without Rice

Gluten-Free Without Rice introduces you to gluten-free grains and grain alternatives other than rice such as teff, millet, sorghum, quinoa, buckwheat, tapioca, arrowroot, corn, potato starch, and more. It gives you over 75 delicious recipes for muffins, crackers, bread, pancakes, waffles, granola, main and side dishes, cookies, and des-serts. (Even ice cream cones!)With this book you can cook easily for a gluten-free diet without relying on rice. Whether you have celiac disease or food allergies, this book will make it

Everybody Cooks Rice

Everybody Cooks Rice
  • Author : Norah Dooley
  • Publisher : Millbrook Press ™
  • Release : 01 January 2018
GET THIS BOOKEverybody Cooks Rice

In this multicultural picture book, Carrie goes from one neighbor's house to the next looking for her brother, who is late for dinner. She discovers that although each family is from a different country, everyone makes a rice dish at dinnertime. Readers will enjoy trying the simple recipes that correspond to each family's unique rice dish.

366 Delicious Ways to Cook Rice, Beans, and Grains

366 Delicious Ways to Cook Rice, Beans, and Grains
  • Author : Andrea Chesman
  • Publisher : Penguin
  • Release : 01 February 1998
GET THIS BOOK366 Delicious Ways to Cook Rice, Beans, and Grains

Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:

Blue-green Algae and Rice

Blue-green Algae and Rice
  • Author : P. A. Roger,S. A. Kulasooriya
  • Publisher : Int. Rice Res. Inst.
  • Release : 01 July 1980
GET THIS BOOKBlue-green Algae and Rice

Record of the literature on blue-green algae and rice; Ecology of blue-green algae in paddy fields; Physiology of blue-green algae in paddy fields; Blue-green algae and the rice plant; Algalization.

Rice as Self

Rice as Self
  • Author : Emiko Ohnuki-Tierney
  • Publisher : Princeton University Press
  • Release : 14 November 1994
GET THIS BOOKRice as Self

Are we what we eat? What does food reveal about how we live and how we think of ourselves in relation to others? Why do people have a strong attachment to their own cuisine and an aversion to the foodways of others? In this engaging account of the crucial significance rice has for the Japanese, Rice as Self examines how people use the metaphor of a principal food in conceptualizing themselves in relation to other peoples. Emiko Ohnuki-Tierney traces the