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BOOKS > The Rice Book

The Rice Book
Cooking Library > Ingredients > Rice • Noodles
The Rice Book
저자/역자Sri Owen
출판사St. Martin’s Press
연도1993
#요리_인터내셔널 #Rice_recipe #Cooking_method #Part_cookbook #영국_요리_작가
Cooking Library 2F
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인도네시아 출신의 영국 요리 작가 Sri Owen이 조사한 다양한 쌀 품종 정보와 레시피가 담긴 책이다. 사회 및 산업, 정부와 관련된 쌀의 역할을 개괄적으로 설명한 후 쌀의 상품 가치, 고대 신화와 종교 제식 등 쌀과 관련된 여러 주제를 심도있게 다룬다. 쌀을 이용한 레시피 250여 개도 같이 소개하는데 레시피마다 쌀 품종과 조리법, 보존 방식을 함께 알려주는 것이 특징이다. In The Rice Book Indonesian-born, UK-based food writer and cookbook author Sri Owen presents a definitive study on rice varieties. Part cookbook and part anthology, she begins by outlining the role of rice in society, industry and government- assessing its value as a crop, a commodity and shaper of myths and rituals throughout the ages. Included are more than 250 rice recipes from around the world; each offering a glimpse into the varieties of rice, cooking methods and preservation qualities.

목차

Chapter 1. RICE: ARECIPE FOR GOOD LIVING

Chapter 2. A RICE LANDSCAPE

1. Rice on Every Shopping List

2. Getting to Know Rice by Name

3. Rice in your Diet

4. Rice in the World

5. The Rice Plant

6. The Crop

7. Farmers, Traders, Scientists

8. Cult, Culture and Myth

9. A Brief History of Rice

10. A Possible Future

Chapter 3. THE RECIPES

1. Introduction

2. Plain Cooked Rice

3. Rice as Accompaniment

4. Soups, Appetizers, First Courses, One-Dish Meals

5. Main-Course Dishes

6. Rice with fish and seafood

7. Rice with poultry

8. Rice with meat

9. Rice for vegetarians and vegans

10. Sweet Rice Cakes and Puddings

11. Stocks, Sauces and Relishes

Chapter 4. INGREDIENTS, UTENSILS, TECHNIQUES

1. Select Bibliography

2. General Index

3. Index to the Recipes

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