Rice is the foundation of half the world's best meals, and this book treats it with the respect it deserves. 80 recipes drawn from across Asia — sushi and nam khao, chicken biryani and lo mai gai, congee, fried rice, rice paper rolls — written by chefs who cook with rice every day.
Far from a one-note ingredient, these recipes show just how varied, satisfying and endlessly adaptable a bag of rice can be.
- 80 recipes from Japan, China, Korea, Vietnam, India and beyond
- Covers steamed, fried, pressed, rolled and more
- Written by chefs with deep knowledge of Asian cooking
- Published by Smith Street Books, hardback
