The Ultimate Rice Cooker Cookbook,
By Beth Hensperger, Julie Kaufmann
Reviewed by Amazon.com,
Library Journal
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 --This text refers to an out of print or unavailable
edition of this title.
From Library Journal
Hensperger is well known as the author of a dozen or
so books on bread. Here, she and Kaufmann, food editor
of the San Jose Mercury News, show just how versatile
a simple rice cooker can be. They start with rice, of
course, providing an excellent guide to the numerous
varieties now available and cooking directions. Included
are recipes for dozens of rice dishes from risotto to
sushi and a chapter on other grains. There are also
recipes that use the cooker to steam vegetables, main
dishes, dim sum, and tamales, and readers will find
a good assortment of desserts, from silky custards to
creamy puddings. Other books, such as Stephanie Lyness's
Cooking with Steam (o.p.), have focused on various aspects
of "steam cuisine," but Hensperger and Kaufmann's
is far more ambitious and wide-ranging. For most collections.
Copyright 2001 Reed Business
Information, Inc. --This text refers to an out of print
or unavailable edition of this title.
