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RICE Recipes From Around the World, Tomi Egami Japan
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) Seller assumes all responsibility for this listing.Item number: 390021892079
Last updated on Apr 12, 2011 19:06:22 PDT View all revisions
Item specifics - Nonfiction Books | ||||||||||||||||
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Picture Card Series, Rice Recipes From Around The World, by Tomi Egami, Photographs by Yoshikatsu Saeki. 1966 Stated First Edition, Kodansha International: Publisher, Japan & USA. This is a very unusual cookbook, both written and published in Japan, but in English. The rice recipes include specialties from all around the world. This is a 9 1/4" x 7" book with a very unusual heavy metal rectangular rings with a hard plastic spine. The covers are green cardboard. The introductory pages are heavy paper, the recipe and photograph pages are heavy and glossy, perhaps even laminated. The special binding allows the book to lie flat when opened to any recipe. It is in good used condition, some wear, some damage to the upper plastic of the spine and a few bent rings. The pages and photos are excellent. From the preface: "Why a book of rice recipes? Tomi Egami has been planning this book for many years.- partly because, as a Japanese, she sees rice as an important food, partly because she comes from an area where rice is abundant and of excellent quality (she has happy childhood memories of its planting, harvesting and storing and the colorful ceremonies involved), and finally because her travels and experience have convinced her of the worldwide popularity of rice and the universality of its use. This collection of international recipes, representing years of research and experiment, is evidence of the wide appeal rice has, not only for the people of Asia but also for those of the Middle East and the West. In most Asian countries, as everyone knows, rice has always been the main course, accompanied by a small portion of meat, fish, vegetables or fruit. Tomi Egami recalls her regret during World War II, when rice was strictly rationed in Japan, that she did not know enough about the rice cookery of the West, where rice plays a supporting role to other foods. In her subsequent travels she concentrated on rice usage and preparation. The results of her interest are the varied recipes that follow. While rice is still the most important single food in Japan, adherence to the old "full" rice diet is lessening in the light of modern nutritional knowledge. On the other hand, rice consumption is increasing in Europe and the United States. It is Tomi Egami's belief that there is a need for more extensive information on rice cooking methods and recipes- hence this book. Add to this the fact that rice is inexpensive, that it can be used with every kind of food, and that it is nutritious. So why not a book of Rice Recipes from Around the World?" CONTENTS: Preface The Author Basic Recipes Cold Dishes Meats Chicken Fish Egg Vegetables Savoury Other recipes Wild Rice Recipes Glossary
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