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A
Chef, 4 books to discover |
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Le
riz dans tous ses états (Rice in all its many forms).
By Claudine Rabaa &Thierry Thorens (Publisher
: Actes Sud)
This " four-handed "
book invites the reader to discover the story of rice, from
its agricultural and botanic history, to the many rituals and
traditions which surround it and finally its culinary metamorphosis'.
Firstly Claudine Rabaa describes the Asian origins of rice,
and then retells its principal journeys through Africa, Brazil,
North America, and Europe. She then proceeds to present the
various different rices of the world, long grain, round, white
or red, sticky or perfumed, all of which have enriched the gastronomic
potential of this comopolitan cereal.
On a more practical side, Thierry Thorens offers over two hundred
original recipes, both savoury and sweet, which through some
unexpected mixes and culinary innovation opens up new possibilities
of appreciating the cooking of rice: creamed rice with beef
and cumin; wild rice salad served with a thyme cream; rice with
duck and romarin; salmon pâté and livèche
rice; or rice served with red wine and bilberries…
At home on both sides of the Mediterranean, Claudine Rabaa has
divided her life between firsthand fieldwork, gardening, and
cooking. As a botanist and ecologist, she has spent over thirty
years working on the high Algerian steppes plateau, she has
also worked with the National Institute for Agronomy, and the
National University. |
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