(Part 2) Best rice & grains cooking books according to redditors
We found 76 Reddit comments discussing the best rice & grains cooking books. We ranked the 31 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Indian, stiff and 'pointy', you want basmati. Thai, more perfume and a bit sticky-er-er, that's jasmine. Dozens of other varieties out there but those two are easy to define the spectrum (apart from the very different arborio). Cheap "long grain" and the dozens of other sorts, as tasty as they can be, likely won't get you the texture you're after. Good discussion of rice cooking in Felicity Cloake's biryani article. Good overall reference in Seductions of Rice. And if a recipe calls for FULLY COOLED rice (e.g. fried rice), don't cheat. Let it go stone cold.
I'm a bit of a cookbook junkie, so I have a bunch to recommend. I'm interpreting this as "good cookbooks from cuisines in Asia" so there are some that are native and others that are from specific restaurants in the US, but I would consider these legit both in terms of the food and the recipes/techniques. Here are a few of my favorites:
Pan-Asian
Burmese
Cambodian
Chinese
Indian
Indonesia
Japanese
Korean
Malaysian
Middle Eastern
Philippine
Russian
Sri Lankan
Taiwanese
Thailand
Turkish
Vietnamese
(edit: screwed up a couple links)
If you're looking for recipes that aim to impress, I'd suggest The Candle Cafe Cookbook.
These dishes are all vegan and tend to be a bit fancier than Moosewood fare. In particular I like the seitan chimmichurris. You could even make your own seitan, which isn't all that hard, but would no doubt be impressive.
The Seductions of Rice. It's encyclopedic, gorgeous, and I've get to use a recipe that wasn't delicious. It's rice and rice-based cuisines from around the world, with great food porn and travel pics. It's worth getting a physical copy, IMO.
Looks like a perfectly good rice cooker to me. I have a super-basic Aroma that I got for $15 about 10 years ago and it's still working great.
Here's a handful of things to start: http://www.organicauthority.com/17-rice-cooker-recipes-that-dont-include-rice/
If you're interested in betting a cookbook, try this one: https://smile.amazon.com/300-Best-Rice-Cooker-Recipes/dp/0778802809
Try and find a copy of this cookbook. I found a copy on Overdrive, and have made a few recipes so far that have turned out pretty well.
I have an extremely thin steel paella pan from Spain that weights almost nothing.
When I make recipes from this book I get socarrat every time, reliably.
I have this one that I like: http://www.amazon.com/Easy-Beans-Delicious-Recipes-Edition/dp/0969816235
I have this too that's nice, although it does have a few recipes with meat. If you're creative you can just sub veggie stuff (like ground round instead of hamburger) : http://www.amazon.ca/Best-Beans-Lentils-Tofu-Recipes/dp/077880416X
The godfather of sausagemaking, Stanley Marianski, has written a book on this very subject. While I have not checked out this particular book yet, I have 5 other Marianski books, and they are absolutely indispensable. For $6.95 on Kindle, it's a worthwhile investment.
I have this book at home: http://www.amazon.com/Cooking-Gluten-Seitan-Dorothy-Bates/dp/0913990957/ref=sr_1_5?ie=UTF8&qid=1317758624&sr=8-5
i will check out the recipe they have tonight and see if anything is different from the wikihow tutorial.
Barley Wine by Dick Cantwell and Fal Allen is a fantastic source for big beers. It's specifically on barleywines, but the techniques discussed for the actual brewing (mashing and boiling) can be applied to any big beer.