Average customer rating:
- The Ultimate Rice cooker Cookbook
- Very good as a simple reading
- Great cookbook.
- Rice CookerRecipes
- Best rice cooker companion
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The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
Beth Hensperger , and
Julie Kaufmann
Manufacturer: Harvard Common Press
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
| Subjects
| Books
Special Appliances
| Cooking, Food & Wine
| Subjects
| Books
Rice & Grains
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
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366 Delicious Ways to Cook Rice, Beans, and Grains
ASIN: 1558322035 |
Amazon.com
Beth Hensperger and Julie Kaufmann's The Ultimate Rice Cooker Cookbook offers 250 timesaving, convenient, and healthy recipes for making everything from simple white rice to full-course meals. This cookbook proves the rice cooker--which tends to have a bad rap as a never-opened or oft-neglected wedding gift--can be surprisingly versatile: not only does it prepare your rice, it can be used for every dinner course--salad, soup, vegetable, entree, and even dessert.
There is a complete buying and cooking guide for the many rice varieties, as well as other whole grains such as barley, millet, wheat berry, and quinoa. Many of the recipes provide convenient alternative cooking methods for traditional dishes like Italian risottos (the Italian Sausage Risotto is wonderful). Hensperger and Kaufmann show the rice cooker can also work miracles for hot breakfast cereals and porridges with such recipes as Hot Fruited Oatmeal. Delightful main courses include Steamed Ginger Salmon and Asparagus in Black Bean Sauce, and the meal is done almost exclusively within the rice cooker for simple preparation and cleanup. The dessert section has many ideas beyond the expected Old-Fashioned Rice Pudding--the Poached Pears with Grand Marnier Custard Sauce is one elegant and sophisticated example. Both authors of this cookbook are seasoned food writers and this combined effort gives tasty, easy, and healthy recipes that will motivate you to use what has been, until now, an underutilized appliance. --Teresa Simanton
Book Description
This book unlocks the rice cooker's true potential. It thoroughly explains how this appliance works and how to prepare every kind of rice, grain, and dried bean.
Customer Reviews:
The Ultimate Rice cooker Cookbook.......2007-10-10
This cook book has extensive histories of rice and other suggested grains; good for the historian, bit much for this cook! Recipes, once you get to them are fine. I'd ordered another rice-cooker book at the same time, one aimed at students -- which I found to be handier and easier to use.
Very good as a simple reading.......2007-08-12
Even if you don't buy this book as a companion to a fuzzy logic(high recommended), it's still a really good read about rice. The only thing that is a let down about the book is the detail information, the print type, and occasionally the layout. Also, the biggest thing that is frustrating me with the book is trying to figure out how to measure liquids. They give conflicting,IMO, advice on how to measure out liquids and go on to say that "...always specify the difference." I didn't find that to be clear or the case in some instances. (If anyone can clear that up for me, that would be great.)
Otherwise I still would recommend this book, and will probably buy 2 for family members for Christmas. It's worthy of being on a kitchen bookshelf.
Great cookbook........2007-05-09
This cookbook has a big variety of recipes to try in your rice cooker! If you have recently bought a rice cooker or had one for a while & want to learn more ways to use it, then get this book! I must add a lot of the recipes will require a rice cook with fuzzy logic (or the more advanced/expensive cookers.)
Rice CookerRecipes.......2007-04-10
I am new to rice cookers and I found this book to be very helpful... There are so many recipes that everyone will find lots to choose from... I refer to this book every time I use my cooker... Everyone who has a rice cooker should have this book.
Best rice cooker companion.......2007-04-06
I just bought a fuzzy logic rice cooker // this book is the best // the recipes are great
Book Description
With stories that only a Villa d'Este insider of 35-years like Jean Salvadore could recount or unearth; luscious recipes that stem from illustrious visitors and incredible visits; and the creative work of the world-class imagination of an acknowledged top international cook like chef Luciano Parolari, this book is mouthwatering in more ways than one.
Customer Reviews:
such a great book!.......2006-10-10
I don't usually cook, but I just had to try these recipies. Plus, great pictures and the absolute best anecdotes about Villa d'Este. i went there for my honeymoon and I swear this book just made me want to go there again! Who on earth could resist it...or this fabulous book?
Simply WOW!!.......2006-09-25
A beautiful book from the shores of Lake Como. Even if you are not a cook, you'll love this book. The stories and photos of this gorgeous Lake in Italy can't be beat. If you are a cook, this is the best.....a must have book!!
Of rice and men . . ........2006-09-23
... and women too of course. This charming blend of recipes and witty tales about personalities from the timeless Villa D'Este Hotel lifts risotto to a new high of appreciation. Who would have thought a book about such tiny grains would be an entertaining read? And it beckons you to the kitchen. I admit to enjoying risottos prepared by expert chefs over the years, but never attempting the dish myself. Now I feel confident and keen to give it a go. There are risottos for every season. Of course now that I know so much more, the Arborio rice will no longer do - I must look for the special regional Italian Carnaroli rice if I really wish to impress. The white truffle might prove a bit problematic, but there are plenty of other options.
I love this new book on risotto.......2006-09-18
Travelers and foodies will love this one,recipes for about 50 different kinds of risotto from the famed chef of the Villa d'Este Hotel in Lake Como, Italy. The place is romantic and
even the recipes sound romantic. That sounds impossible, but
it is very true. I recommend this book as a nice holiday
gift this year..
Book Description
"Judith Barrett and Norma Wasserman have written a beautiful book on risotto. [It] . . . is not just a recipe book but a piece of man's history."
—Arrigo Cipriani
"Delectable."
—Booklist
"For the rice lover . . . this well-crafted book is a unique source."
—Chicago Tribune
Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation.
Here is just a sampling of the many delicious risotto variations you'll find:
- Scallops, Shrimp, and Mushrooms
- Lamb with Egg and Lemon Sauce
- Turkey, Red Peppers, and Tomatoes
- Prosciutto, Chicory, and Fontina
- Monkfish in Tomato Basil Cream
- Chicken with Olives
- Mussels in White Wine
- Sausage, Artichoke, and Peas
- Fresh Tuna and Curry
- Veal in White Cream Sauce
In addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.
Customer Reviews:
The Classic of American Cookbooks on the Classic Risotto of Northern Italy.......2006-10-30
I bought and heavily (!!! see below) used this cookbook soon after it first came out in the late 1980s. It was a breakthrough cookbook for its time, and hugely popular, and is still a wonderful resource that I can recommend today almost without hesitation.
In the late 1980s, I first started seeing risotto offered frequently in Mediterranean or even New American yuppie restaurants in the SF Bay Area when I visited on business--but not yet readily in fine restaurants in Seattle, for instance. Risotto was a clear trend for foodies, but hadn't yet hit mainstream nationally. So it was with impeccable timing that Barrett and Wasserman released "Risotto" in 1987.
I caught the bug early and hard. After I got this cookbok--in one my inspired food specialty frenzies--I wanted to make everything risotto. It was the perfect, versatile one-bowl (though usually 2-3 pots) meal that could fit any flavor or fancy, a base for any vegetables, seafood, meat, fruit, or herbs you wanted to cook with that day. I literally cooked risotto two or three times a week for 8 months, from fall harvest through a Seattle winter and into springtime baby vegetables. And I used this cookbook for all of it.
This cookbook "Risotto" had many virtures. First, it is an exceptionally clear introduction to risotto: its history, varieties of rice, geography, how it is cooked and used, etc. Second, as other reviews state (and you can see in the Search-Inside-The-Book table of contents), it covers many kinds of risotto and has plenty of recipes: cheese, vegetable, meat, fish, fruit, liqueur, leftover.
But the strongest (and non-obvious) feature of this cookbook is how it makes use of its Basic Recipe. Up front, with tips and tools and techniques, it describes a canonical recipe for making risotto: the broth, the oil/butter and minced onion and rice, the first stir of liquid, the stirring and adding broth, the sauteed "soffrito" ingredients, and the final additions of cheese, broth, and sometimes cream to stir in. The cookbook gives ingredient amounts for cooking the basic recipe for different size dinners, with a few additional tips for making more or less than the canonical (serves 4) recipe.
In the rest of the book, recipes all can then say, for instance: Start with the basic recipe, but this time we're going to add the chopped spinach after 10 minutes of stirring in step 3; or Once the rice is coated in the oil, stir in 1/2 cup of white wine (instead of broth); or In the last step, omit the cheese and broth and use 1/2 cup of cream. And of course the soffrito, the usually-sauteed ingredients mixed in, were different for every one.
I usually resist a standardized recipe, feeling like a straitjacket. But this had the opposite effect. Having a single Basic Recipe was a great way to build confidence and proficiency with a new way of cooking. And building 100 recipes off of it--including restrained, classic Italian risottos, together with more creative or adventurous combinations--made it clear how once you'd mastered the Basic Recipe and how to apply it, you could do anything with risotto! And even though I may have made the cookbook sound mechanistic by focusing on the Basic Recipe, it really is one of those cookbooks where all the recipes are a joy to read, with notes about the history of the recipe or about the ingredients, etc.
Now, nearly 20 years later, this cookbook easily stands the test of time. The techniques are clear, straightforward, complete. All of the best-known, classic Italian risottos are present. And there are dozens of variations that are great on their own, and as a guide to what you can create beyond them.
The only small hesitation that I have today with this cookbook is a consequence of its strength. The Basic Recipe is a good learning tool, and is the way that a generation of American home chefs have now been introduced to cooking risotto. But there are actually variations in how risotto is made--what fats to use, how much broth to add and how to stir, using alternative tools like pressure cookers, etc. Once you're an over-the-top risotto fiend like I became, you'll want to explore those as well. Fortunately, one of the co-authors of Risotto (Barrett) went on to publish a follow-on risotto cookbook that is just as delightful--and goes all out with different ways of cooking risotto and more novel and creative recipes. See "Risotto Risotti" at [...]
Oh, so what was my favorite single risotto of the dozens I made from this book? A simple one, actually. An asparagus risotto made with early-spring skinny shoots. It was the most completely-green risotto I've made, and was brimming, overflowing with that aromatic "grassy" flavor of the best asparagus--the closest I've come to ethereal grazing in a bowl.
Wonderful recipes.......2006-06-04
We love the book and have used it for years. Besides having excellent recipes, the book often serves as a springboard for our own creativity and we have made some riffs on the recipes that we like a lot.
One caveat: I don't know if it's the book, our rice source, our cooking pot, or us, but we invariably find that we need up to a cup more broth than specified, and that it takes us 10-20 more minutes than the recipes suggest (and we like our risotto al dente, so it's not like we're cooking it to mush). Just an FYI; it certainly hasn't kept us from using the book.
There are just two of us, so we always have leftovers, but the suggestions for using them are excellent. In fact, we sometimes make risotto just so we can make the risotto "fritters" the next day.
Don't want to eat out anymore.......2006-03-19
This is an excellent cookbook, containing all the necessary information for preparing the recipes easily. Some of the risotto recipes are unusual, and all are delicious. Surprisingly, none have been difficult to prepare (although I hate to admit this!). "Risotto" is a wonderful introduction to Italian cooking, something unique and delicious to dazzle your family and friends with.
One Of My Favorites.......2006-02-02
I've owned this book for almost ten years. While I use other risotto recipes for inspiration, I use the proportions and instructions in this book exclusively.
While some recipes aren't the greatest, my opinion probably reflects my personal preferences, not the authors' abilities. And, some recipies (like the one for shrimp, truffle oil, and squash) are worth the price of the entire book! (That recipe, I might add, has caused several friends to go out a purchase a copy for themselves.)
Overall an excellent, much-used addition to my cookbook collection.
Excellent Presentation of a Most Useful Dish. Buy It........2005-09-12
`Rice, The Amazing Grain' by Marie Simmons and `Risotto' by Judith Barrett and Norma Wasserman are two older books (14 and 18 years respectively) on a most interesting culinary subject. In fact, to most of the Asian cultures, rice is THE culinary subject, dwarfing all talk of wheat and its principle derivatives, bread and pasta so dear to the western European culinary palate. (The other side of the coin may be that Italian and French cuisines can claim some level of primacy over Asian cuisines in that both have an important role for rice, while Asia ignores wheat and its vassals.)
While the first book deals with rice as a whole, including, per its subtitle, `Great Rice Dishes for Every Day', the second book deals only with the classic rice dish of northern Italy. On the face of it, therefore, one may think that the first book is more valuable than the second, but, for serious cookbook collectors, I think that is not the case.
For starters, the author claims that `Rice, The Amazing Grain' started out as a book on the grain alone but, like an unruly child, it grew into a cookbook. From that introduction, I expected a major treatise on rice, its cultivation, varieties, and nutrition. Instead, we get something which is far inferior to what I found in the recent book, `The Ultimate Rice Cooker Cookbook' by bread baking Guru Beth Hensperger and culinary colleague, Julie Kaufmann. This book on a very specific rice cooking technique actually has more useful information on varieties of rice than this book devoted to the whole grain.
So, it took me some time to warm up to `Rice, The Amazing Grain', especially as Ms. Simmons did nothing to really show me how amazing the grain was. I grew to like the book a bit more when I discovered a clear explanation of the differences between a pilaf and a risotto, aside from the fact that one was born in Milan and the other in the Levant. (The difference is in the variety of rice used and the fact that all liquid is added at once to a pilaf at the outset of cooking). I was also very glad to find a good chapter on rice salad dishes. Most good salad books contain few if any recipes for rice in salad, much fewer, for example, than for rice in desserts.
So, my final word on `Rice, The Amazing Story' is that it is only worth your while if you are exceptionally fond of rice as an ingredient. If you are a foodie and your interest is not specifically centered on rice, you are much better served by getting `The Ultimate Rice Cooker Cookbook' and `Risotto'. I recommend you get both, since, while risotto can be made in a rice cooker, it is, by its nature, something that is done with lid off and with constant serving. So, what a rice cooker gives you is ersatz risotto, with the same ingredients and flavors, but maybe not the same great creaminess. You can imagine the difficulties by visualizing cooking Risotto in a microwave!
On the other hand, if you really like rice and Italian cooking, `Risotto' is probably a book you should really own. It is only slightly dated as when it says that risotto ingredients and recipes are rare. Today, you can't go a week on the Food Network without someone making a risotto. And, arborio, one of the rices of choice for making risotto is on the shelf of every single supermarket I visit these days. What is really good about this book is that it deconstructs the risotto cooking process so that you can very easily see the similarities and differences between each recipe. All recipe ingredients lists and procedures are broken down into up to four different elements, the Riso (rice), brodo (broth or stock and wine), soffrito (oil and aromatics), and the condimenti (veggies, meats, poultry, or fish).
The varieties of risotto are pretty much what you would expect, with classic, cheese, vegetable, seafood, meat and poultry, and dessert (liquor and fruit) risottos. It is also not surprising to find a chapter devoted to leftover risotto, as many varieties of rice have a habit of stiffening up as starches are reabsorbed into the grains. The Chinese have created whole families of dishes of fried rice for dealing with leftover rice. Also not surprising in the western cuisines that the leftover of choice for rice is in fritters and pancakes.
As someone who has successfully made risotto on more than one occasion, I will vouch for the statement that risotto is NOT a difficult technique. It is you main dish, it can even fit into the favorite 30 minute limit for fast cooking. The only tricks to risotto are, like stir frying, prepare EVERYTHING in advance and stay with it. It needs you constant attention for up to 20 minutes. In fact one service this book does over the usual Batali / Bastianich / Hazan / Scicolone etc recipe is cut a few minutes off the time usually specified for good risotto making. This may not be much, but it helps us get under that mystical half-hour limit.
I suggest you go to the Encyclopedia Britannica for your scoop of rice background and get the two books on specific rice techniques. `Rice, The Amazing Grain' is a good choice if you really like rice, but don't want to store a lot of books on the subject.
Average customer rating:
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What's Cooking: Rice & Risotto
Elizabeth Wolf-Cohen
Manufacturer: Thunder Bay Press (CA)
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
| Subjects
| Books
Rice & Grains
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 1571452540 |
Book Description
What's Cooking: Rice & Risotto features a fascinating range of 120 imaginative rice and risotto recipes. Each recipe includes fresh ingredients and presentation tips that make each meal visually appealing. Delicious traditional risottos are featured, mixed with contemporary and exotic rice dishes, making this book definitely worth adding to any cookbook library. Chapters include soups and salads, main dishes and accompaniments, risottos, famous rice dishes, and puddings, cakes and pastries.
Customer Reviews:
Rice lovers rejoice!.......2007-01-11
I do love rice and this is a great cookbook filled withgreat recipes and wonderful photographs facing each recipe page, just the kind of cookbook I love. Rice is eaten around the world and the recipes reflect many countries use of it in very different ways. Some of my favorite recipes: Curried Rice patties with tahini dressing, wild mushroom risotto, Arrancini (deep fried rice balls with melted mozzarella inside), Salmon Coulibiac, Meringue-topped rice pudding and many more.
Amazon.com
"Though good Italian cooking should be rooted in strong regional traditions," Biba Caggiano writes in her introduction to Italy al Dente, "I also believe that one should not follow rules slavishly because ... food adapts itself to new modes.... Flexibility in the kitchen is essential, the quality of ingredients is everything, and simplicity of execution is a must. Another important prerequisite of the Italian cook is fantasia, or imagination and creativity."
One might view this book, then, as a guide to Italian fantasia, Biba style. Start with brodo, or broth, and move right along to Bean, Cabbage, and Rice Soup. Or Barley and Porcini Mushroom Soup. Biba Caggiano has been in the Italian food game long enough that she is determined to come up with special treats for her old fans and new followers alike.
Both elegance and simplicity lace their ways through this cookbook as it addresses Italian foods found most often at the front end of the meal: soups, pasta, risotto and rice dishes, gnocchi, and polenta. Biba is determined to take the reader right to the heart and soul of Italian cooking. Risotto with Duck Ragu? Case closed. --Schuyler Ingle
Book Description
Pasta, polenta, gnocchi, risotto, soup--these are the heart and soul of Italian cooking. Simple, hearty, and filling, these dishes can satisfy any craving, any time.
Do you like pasta? Biba gives you pasta--three chapters of pasta, eighty-seven recipes in all. Prefer your pasta stuffed? How about Eggplant-Goat Cheese Tortelli with Fresh Tomatoes and Black Olives or Spinach Cannelloni with Duck and Wild Mushroom Stuffing? Want to try a new spin on lasagne? Lasagne with Walnut Pesto and Ricotta might be just the thing. If you like to keep it simple, Biba can feed your hunger with inspired but quick-to-the-table recipes like Spaghetti with Hot Anchovy Sauce or Pasta with Spicy Broccoli.
Polenta and gnocchi are the quintessential Italian comfort foods and Biba's hearty recipes serve up satisfaction and surprising variety--Potato Gnocchi with Osso Buco Sauce; Saffron Gnocchi with Mushrooms, Prosciutto, Asparagus, and Cream Sauce; Polenta with Fontina, Butter, and Sage; and Soft Polenta with Pancetta, Garlic, and Hot Pepper, to name only a few.
Risotto and soup--what better choices can one have on a cold, wet evening? Whatever you're in the mood for--or have on hand--there's a risotto to fit the bill. Savor Risotto of the Fisherman; Risotto with Roasted Butternut Squash; Risotto with Three Cheeses; or Risotto with Sausage, Beans, and Red Wine. And soup lovers will delight in what Biba has to offer--from thick vegetable minestre like Tuscan Chick-pea and Pasta Soup and Artichoke, Leek, and Rice Soup to lighter fare like Angel Hair in Broth.
Italy at Dente keeps the flavors direct and the recipes simple. If you like Italian, this is a cookbook for the kitchen counter.
Italy al Dente is Italian food that is "just right." There singular recipes are perfectly on target -- precisely the food we want to eat every day, day after day: the simply perfect pasta, flavor-filled gnocchi, hearty soups, steaming risottos, and comforting polenta -- the tastes we crave when we think Italian.
Legions of Biba admirers -- who have brought hundreds of thousands of copies of her cookbooks -- know that no one hits this high note quite as well as she does. Recipe after recipe, each is a peak moment, with dishes like Simmer Spaghetti with Uncooked Tomato Sauce Squash-Eggplant Tortellini with Butter and Sage, Ricotta Gnocchi with Walnuts and Gorgonzola, Barley and Porcini Mushroom Soup, Soft Polenta with Bolognese Meat Sauce, and Risotto with Roasted Butternut Squash. This is simple cooking at its best.
Customer Reviews:
A Great Book for Pasta Lovers.......2001-03-22
IF you love pasta, you MUST have this book. I have made so many of the dishes in it and everyone loves them! Instructions are very easy to follow too!
Another Great From Biba.......2000-02-25
This book is definately one any Italian cook should have in their reference library. As the owner of over one hundred Italian cookbooks myself, this book is one I often find myself using. There is a great mix of recipes, both traditional and those with a contmporary twist, but all the recipes I've tried have been superb. As the Italian Cooking Host @ Bella Online, I would highly recommend this book to anyone interested in Italian cuisine.
Another Wonderful Book By Biba!.......1999-12-08
Another WONDERFUL Book by Biba!
The Queen of Italian Cuisine! She has written a beautiful book with easy recipies and beautiful pictures...Not quite as good as her others but is a strong contender...
Biba turns out some of the best books and recipes around........1999-10-17
I have lost track of the various recipes of hers I have tried...all were a success. The directions are clear, and easy to follow. The recipes are just like "homemade". Make one of her dishes and your back in "momma's kitchen". I would recommend her books to anyone who wants to learn what Italian cooking is all about. If you have been fortunate enough to see any of her cooking programs on TV - she is an absolute delight. No nonsense - gets to the heart of matter and makes you want to run into your kitchen and start whipping up whatever she happens to be making. Mangia...Mangia!!!!!
Biba writes from her soul and cooks from her heart........1998-11-04
I have been following Biba Caggiano's work for the past 15 or more years and she still amazes me. Her cookbooks are always the best for Italian Food I have ever found. She seems to find recipies that always work and come out the way they should. Her cooking show on TLC was as good as her books and is dearly missed. If anyone get's a chance to visit her restaurant in Sacramento, California please do so... Probably the best Italian Restaurant in the USA..From her first cookbook to her most recent they are books that need to be in every kitchen..I would not want to be in the kitchen cooking without my friend Biba!!!!
Book Description
Creamy risotto, dotted with fresh spring peas or delicate shellfish, is a classic of the northern Italian table. This versatile dish never ceases to please -- combining the satisfying flavors of tender rice, fresh herbs, and seasonal ingredients with delicious results. Whether featuring grilled sausage and bell peppers, wild mushrooms, or the perfect pairing of salmon and dill, risotto is as equally well suited to simple suppers as it is to formal dinner parties.
Williams-Sonoma Collection Risotto offers more than 40 recipes, including old favorites and fresh new ideas, all rooted in the venerable Italian tradition. Warm up winter evenings with a rich, satisfying four-cheese risotto, or serve a light risotto with artichokes for an early summer supper. Delight guests with special dishes such as risotto-stuffed tomatoes or crisp risotto croquettes. Risotto recipes in the dessert chapter combine figs and almonds or chocolate and hazelnuts to complete this inspired collection.
Full-color photographs make it easy to decide which risotto to prepare, and photographic side notes highlight key ingredients and techniques throughout, making Risotto more than just a fine collection of recipes. An informative basics section and glossary include everything you need to know to make this hearty Italian dish a trusted favorite in your kitchen.
Customer Reviews:
Yummy Book!.......2006-01-08
This is a really good book about Risotto. The recipes range from light to deliciously heavy and creamy. There are also very basic instructions and tips for the beginning Risotto maker.
Excellent.......2005-05-03
I have seen risotto prepared in many different ways, unfortunately there is only one way to properly go about the task. Arborio or Carnaroli rice depending on your choice requires a certain method to extract all of the creaminess from the rice while maintaining a good al dente texture. In this book, the author here has done a wonderful job of illustrating the proper way to produce a quality risotto. Nice photos to give you ideas as risotto leaves much room for experimentation once you have mastered the basics.
Beautifully Illustrated, Delicious, Easy Recipes.......2001-02-26
Risotto is a wonderful, filling, nutritious meal and can be simple or sophisticated, served at family meals or dinner parties. (It also makes great left-overs!) Whether you're browsing or planning a menu, this book will fulfill your appetite. Each recipe is beautifully illustrated and presented on a separate page with easy-to-follow instructions. Several of the recipes I've tried have become family favorites. Just serve with a fresh baguette, and some can be considered one-dish meals.
Average customer rating:
- A Gem
- I'm no vegetarian, but I fell in love with this book the moment I picked it up.
- Not just for vegetarians...
- absolutley wonderful
- Great cookbook!
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The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches
Andrea Chesman
Manufacturer: Harvard Common Press
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
| Subjects
| Books
Vegetables
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
Similar Items:
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The Garden-Fresh Vegetable Cookbook
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The Vegetarian Grill: 200 Recipes for Inspired Flame-Kissed Meals
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366 Delicious Ways to Cook Rice, Beans, and Grains
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Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens
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More Easy Beans: Quick and Tasty Bean, Pea and Lentil Recipes
ASIN: 1558321683 |
Amazon.com
"This is a cookbook for vegetable lovers--and vegetable haters," says Andrea Chesman in The Roasted Vegetable. Her argument is that roasting veggies brings out their "hidden sweet, nutty flavors," making them irresistible to carrot-hating kids and vegan adults alike. She supports this theory with 150 tantalizing recipes, starting with a sizeable serving of side dishes, then broadening to include salsas, soups, salads, sandwiches, pasta, pizza, tofu, granola, and more. Beyond obvious inclusions like roasted peppers, french fries, and chestnuts, there's Garlic Puree ("like a basic black dress, it goes with almost anything") and Roasted Kohlrabi, which "looks like a spaceship that has sprouted leaves." Another standout is the Roasted Tomato Sauce, for which tomatoes are roasted up to one and a half hours until they've broken down to form a thick sauce; the recipe also has variations for pasta, enchiladas, and Middle Eastern dishes. In addition, the book covers basic techniques and equipment and includes a handy roasting chart--all aimed to help readers' roasted vegetables come out perfectly "tender-crisp." --Andy Boynton
Book Description
Roasting vegatbles concentrtes their sugars and brings out complex, caramelized flavors that render them irresistible. Now, Andrea Chesman assembles a mouthwatering collection of 150 meat-free recipes, from simple sides like Cider-Glazed Acorn Squash to main dishes like Spring Casserole of Roasted Asparagus and Artichokes.Ther are also sensational soups and starters, sandwiches, entrees ranging from homey to elegant, and much more.
Customer Reviews:
A Gem.......2006-11-14
I thought I knew what you needed to know about roasting vegetables: a 425 degree oven, vegetables drizzled with oil, an hour for sturdy root vegetables, less time for everything else. Then I found this book at the local library and discovered that I knew diddley. I went out and bought it.
Chesman offers recipes for appetizers, entrees and other dishes. She makes magic with the vegetables anyone can easily find in the supermarket or roadside stand. She uses fresh herbs frequently, but is not fussy about any specifics, so you can work with what you have. The first thing I discovered, as someone who is gas-grilless in this age of the grilled vegetable, is that many of Chesman's roasted vegetables, particularly the spring and summer ones, do a great stand-in for the grilled variety. She provides a general chart for roasting times and temperatures of various vegetables and I've been able to extropolate off it and make up my own dishes. My balsamic and cardoman roasted mushrooms have transformed pizza.
The recipes all revolve around vegetables and none call for meat of any kind. That's okay. You don't miss it.
I'm no vegetarian, but I fell in love with this book the moment I picked it up. .......2006-08-21
"The Roasted Vegetable" is a wondeful example of a cookbook which stays "on task" and fulfills the promise of its title.
I'd had good results with recipes for roasted root vegetables, roasted asparagus, and roasted nuts from other cookbooks, so you could say that I was "ripe" for this volume, but still...5 minutes after picking this book off the racks and sampling the recipes, I was at the register and on my way home to try some of them. And "The Roasted Vegetable" has completely rewarded and repaid my faith in it with a wonderful variety of well designed dishes that even an undistinguished cook like myself can make and enjoy. I am also reasonably confident, given the nature of most of the dishes, that many of the recipes could also be reproduced on a smaller scale in a good toaster/convection oven, which adds to the convenience and possible applications for smaller families, couples, and solo diners.
You will understand the possibilities of roasted vegetables just by glancing through this book for a few minutes. Even if you have little-to-no interest in vegetarianism, even if you wolf down a Delmonico 4 times a week, you will find plenty of recipes to spark your interest here. The dishes are fairly simple to execute (there are a few more involved exceptions) and reward the cook with flavorful, satisfying dishes. Not only that, but since you are indeed "eating your vegetables" just like your mother wanted, you get the satisfaction of knowing you are doing something good for yourself.
And it does all this without the tedious self-righteousness and endless "cut the fat" mantra of the typical "low fat healthy cooking" book. This book is about the flavor and about the enjoyment of your veggies and nuts, and health benefits are just a side effect of good food, done right. That's my kind of cookbook.
This is definitely worth your time if you come across it, and worth seeking out if you are looking for ways to make a more balanced diet without feeling deprived or put upon.
Not just for vegetarians..........2003-08-25
My husband and I were bored, bored, bored with vegetables until we picked this up. Easy to make recipes with a minimum of cleanup and absolutely delicious. We use our gas grill to roast the veggies for extra kick and ease of preparation. All the recipes use common ingredients- many of them you can just whip up with what you've got in the house left over from your weekly shopping! Serve any recipe in the book with a nice grilled steak or piece of fresh fish for an exquisite meal.
absolutley wonderful.......2003-03-10
I knew I had found a great cookbook when, as I leafed through its pages, every recipe sounded like something I would like to make. The vegetable tart featured on the cover is simple to make and always a hit. Every recipe I have tried has been delicious. Some can be more time consuming, but if you plan accordingly, they are worth it. This has definitely become my "go to" cookbook when entertaining, as the dishes are varied, uncomplicated, taste wonderful, and it's unlikely my guests have cooked them recently- although I don't know for sure- I've been giving everyone I know who enjoys cooking this book!! The bejewelled squash cubes are another crowd pleaser, and the herb-roasted root vegetables went over big with an avowed vegetable hater. Whether you are looking for a new side dish or a complete meal, I highly recommend this cookbook.
Great cookbook!.......2002-08-11
I love this cookbook. I really enjoy roasting vegetables because the flavors become so intensified. I haven't found the recipes to be too complex - they generally have 5-6 steps, and the first one is usually to preheat the oven, the last one is to serve hot or whatever. So I've found it pretty straight forward. The ingredients are a great mix - not your basic salt & pepper but adding things like honey or spices like cumin or cilantro. Really really tasty stuff here. Highly recommeded and I'd definitely buy it again!
Customer Reviews:
Not fancy, just the best.......2002-01-26
This simple cook book is the best all-rice one I've found. There aren't any pictures or interetsing anecdotes, just tons of rice recipes. The recipes are from around the world and I've made a number of them, all of which have been excellent. Highlights include the Indian dishes, Hoppin' John, and Carolina red rice.
Book Description
Creamy, savory, and comforting, risotto is Italy's most delicious way with rice. Now, you can master the art of risotto with this irresistible collection of the best rice dishes from all over Italy. Try such delectable ideas as Spinach and Roasted Tomato Risotto, Green Herb and White Wine Risotto with Lemon, or Wild Mushroom Risotto. Explore the influence of poultry and game in risotto, with Chicken and Mushroom with Tarragon, Venetian Duck, or Pheasant and Red Wine. Incorporate meat with Sparerib and Broccoli Risotto, or seafood with Mussel or Clam Risotto. Indulge your creative side with dishes featured in Other Ways with Risotto, from Rice Croquettes with Tomato Sauce to Cherry and Almond Risotto Puddings. The step-by-step instructions and a helpful reference guide guarantee success.
Books:
- The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
- The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
- The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes
- The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing
- Today I Made My First Communion
- Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
- Vegetarian Times Low-Fat & Fast Mexican
- Washoku: Recipes From The Japanese Home Kitchen
- Yum Yum Dim Sum (World Snacks)
- A Calendar of Wisdom: Daily Thoughts to Nourish the Soul, Written and Selected from the World's Sacred Texts
Books Index
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