Indonesian-born author Sri Owen is an authority on the subject of rice. Her colorful history of the grain that inspired myths and legends across the globe is an enthralling read, covering everything from rice's nutritional value to the way it has shaped governments throughout history – all rounded out with some 200 world recipes.
The Rice Book is a must for every cook and anyone who is seriously interested in food. A brilliant cookbook, it is also the definitive encyclopedia of rice. The first part of the book covers the many varieties of rice; the nutritional value; its history and agriculture; the cults, cultures and myths which have grown up around it; and its importance through the ages. The second part is a comprehensive directory of nearly 200 recipes from as far afield as Afghanistan, the Philippines, Latin America, Korea, Iran, the Camargue, Japan, Russia and Louisiana.
Food Editor, Guardian Weekend
Director (Alice) and Founder (Catherine) of Baby's Taste Journey
Food writer and jam specialist