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Welcome to “Cookbook of the week.This is a series in which I emphasize cookbooks that are unique, easy to use or only something special for me. While finding a certain recipe online fulfills a short purpose online, leafing through a really excellent cookbook has its own magic.
If I look around for this column for cookbooks, I prefer to go to a real bookstore. I like leafing through the book and seeing what the purpose is, whether it is easy to use or complex and whether it is useful for all of you – this requires some surfing. But there is the rare cookbook that I put under my arm almost immediately because I know in my bones that it comes home with me.
The cookbook this week is The simple art of rice. It only took a few side flakes before I like to think about my home and my family, and a few more to maintain my hunger. A cookbook that appreciates this grain as much as I do belong in my kitchen and probably also in your.
A little bit about the book
The simple art of riceWritten by chef JJ Johnson together with the graphics novelist Danica Novgorodoff, was published in 2023. The cookbook begins with some history and household – based rice cooking techniques, how to keep rice and information about common types of rice – before diving – before diving – before diving in about 100 rice -centered recipes, which are supplemented by beautiful illustrations.
The cover of the cookbook says “recipes from all over the world for the heart of your table”, and it is easy to see that the intention is displayed in every section of this cookbook. Each chapter contains a variety of rice dishes from different countries and cultures such as a Philippine garlic rice Sinangág, Ghanaian Waakye or Cuban black beans and rice and often a dish, such as the curry rice from Great Aunt Lane.
This is more than a collection of rice recipes. It is a thoughtful, loving Ode to Rice and his role in nutritious communities in the entire history of humanity. In addition, it is a personal account in which Rice is a channel for love and care.
A great cookbook for a wide palate
Sometimes I have problems not being obvious, so I had to stay before I wrote “a good cookbook for travel lovers”. I think it is important that this book goes into the hands of travel lovers. However, if this person does not enjoy a variety of flavors, they can only leaf through the “saucepan with rice” and parts of the history section. (These are also great sections.)
JJ Johnson will have her rice cook with coconut milk, lime juice, tomatoes, crabs, chicken liver and raisins. So it will certainly help if you welcome new taste combinations. I will continue to come back this cookbook because there are so many dishes from other cultures that I am not familiar with and excited to try. While I have a pretty good idea of what Johnson has with the Thai curry courts with jasmine rice in stock, there are a number of rice dishes that I have never tried, such as those from the Gullah Geechee, Persian and Israeli cultures. Get this book for the person who would be just as excited to make Lebanese Basmati rice as it would be to make rice crepes with Nutella.
The recipes you can expect
While a wide palate feels intimidating, the production of these recipes does not require any specialized skills. Johnson managed to keep the recipes easy enough, and the ingredient lists that I think that the average home chef would be successful food after eating. Of course, rice is often its main ingredient. So if you have that, you are on the best way to victory.
In fact, some recipes are a pot of a pots or can be completely manufactured in the rice cooker, as in the ingredients in the rice cooker and press “Start”, like the recipe from Geelrys. As a reader, I love this, because when a recipe is about my skills, preferences or attention span of taste, I know that this book has other recipes that can work for me.
The dish I did this week
I longed for Herb-Y mixtures this week. I accuse the bleak weather that misses the green of the summer. The herbs prawns with coriander lime rice sounded like the perfect remedy against my winter problems. First I was postponed by the long list of ingredients, but soon found that there were repeated ingredients. The first section was simply reflected for the shrimp marinade and the coriander lime rice. (Lesson: Always read the full recipe before you give up or plow full steam.)
This recipe was one that Johnson made up for the cheesy Koriander -Lime rice that his mother would do for him. Although I have never had this box rice, I would take this version every day. The shrimp marinade was a simple mix of chopped herbs, olive oil, lime peel and juice, and the rice receives a slight toast in butter before adding the cooking water. After 20 minutes the rice was finished and I barely leafed the shrimp a minute before serving. It felt like a pretty glamorous lunch how fast and easy it was to do, and I look forward to further recipes like it.
How to buy it
The hardcover of The simple art of rice is available online, but if you are like me, then you wish you a good old -fashioned bookstore. If your local bookstore does not have it on your shelves, check whether he can order it at your location. I am sure you will be happy to help.
