The Potato and Rice Bible

The revival of interest in simple foods has seen the emergence of a host of new and exciting recipes that celebrates the versatility of basic ingredients. Potatoes and rice are two such staple foods, and this definitive volume will help you to appreciate them at their very best. Two of the oldest foods known to man, they are at the forefront of modern cooking, and they are now available in an ever-increasing number of varieties to help you create that perfect dish.

The first half of the book looks at the potato and the things that can be done with it, from boiling, mashing and frying to baking and claypot cooking. A directory of the world’s favourite potatoes provides helpful descriptions of shape, flavour and texture, and gives suggestions for suitable cooking techniques. More importantly, the recipe section presents over 150 fabulous recipe ideas for ways to add vibrancy to this humble root vegetable. Potatoes make an excellent base for soups and appetizing snacks, and can be used in an astonishing array of main dishes, from classic pies, bakes and stews, to gnocchi, quiches and pizzas. There are vegetarian alternatives, classic favourites and a wealth of sweet-tasting bakes, like raisin-filled Potato Muffins or Sweet Potato Bread with Cinnamon and Walnuts.

Rice is prized by cooks everywhere for its texture and flavour, making it the perfect partner for almost any ingredient from a handful of herbs to an extravagant array of seafood. The second half of this book is devoted to rice. It opens with an introduction to the types of rice and the many products made from it, and takes a close look at its history since the earliest days of cultivation some 8000 years ago. In a chapter-by-chapter international tour, the recipe section presents a display of world rice dishes. Learn how to cook rice to perfection, whether your chosen dish is plain boiled rice, risotto, paella, biryani, sushi or rice pudding. Traditional recipes sit alongside contemporary dishes, with a special emphasis on the risotto, to reflect the enormous popularity of this sumptuous Italian dish.

With 1500 lavish colour photographs, expert information, extensive photographic directories and over 350 exquisite recipes, this book is an indispensable reference guide to help you explore and appreciate the timeless versatility of these much-loved foods.

About the Authors

Alex Barker qualified as a home economist before working in the test kitchens and marketing departments of some of the world’s biggest food companies. She moved into magazines, including Woman’s Own, where she became Cookery Editor, and later she worked in a similar role at Prima, before launching and editing Let’s Cook. Her wide-ranging experience of food publications makes her a leading authority on many subjects, and as well as writing cookbooks she also runs a picture library, Food Features.

Sally Mansfield trained as a chef and then a home economist before embarking on a career within magazines, including Prima, Me and Family Circle. After five years as a cookery editor, she started to write her own books, and has since been the author of a variety of cookery books on subjects such as pasta, family meals and low fat cooking. Sally also works in radio and television, most recently as the presenter of Food Factory and as a chef on the popular Ready Steady Cook. Sally is a fully fledged cookery demonstrator and often works as a consultant for food companies.

Christine Ingram left a career in financial and consumer journalism to pursue her keen interest in food and cooking. After several years as a food editor for Woman magazine, Chris became a full-time writer and author, contributing articles to many women’s and special interest magazines. Christine has travelled extensively, always on the lookout for exciting and unusual recipes.