The Big Beautiful Brown Rice Cookbook: The World’s Best Brown Rice Recipes

Wendy Esko, Author
Wendy Esko. Square One (www.squareonepublishers.com), $16.95 trade paper (192p) ISBN 978-0-7570-0364-6
Reviewed on: 08/19/2013
Release date: 08/01/2013
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Cookbook author and macrobiotic cooking instructor Esko was in her 20s before she tasted brown rice; when she did, she was instantly hooked. Extremely passionate and knowledgeable about the grain, which is the subject of her latest cookbook, she says, “When I am quietly sitting and enjoying a bowl of freshly cooked brown rice, I often find myself thinking, this is the simplest, yet the most delicious and satisfying food I have ever eaten.” Esko celebrates the diversity and versatility of this nutritional powerhouse in her collection of more than 140 vegetarian/vegan “best of” recipes. The book begins with “Brown Rice Basics,” a chapter that covers everything from the history of brown rice, different varieties (arborio, basmati, and jasmine to name a few), buying and storing guidelines, and cooking methods. What comes next is “a culinary brown rice adventure.” For breakfast there’s a pumpkin porridge, and brown rice pancakes and waffles. Salads, soups, and stews include crimson rice and quinoa salad, and Japanese noodle soup. There are tempeh sushi rolls, and Louisiana dirty rice with seitan. Brown Rice Cake S’mores and Sweet’ n Nutty Mochi Squares finish off the meal. Esko broadens the possibilities of cooking with this dietary staple. (Oct.)
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