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The World of Rice Cookbook

  • Rice is widely consumed as a staple food in a large part of the world. It is appreciated and valued by people of all ages. Cooking with rice is also a diverse cultural culinary tradition. In this cookbook, renowned chefs Pung Lu Tin and Daniel Koh team up to create recipes that bring out the best characteristics of rice. These recipes represent the best of Eastern and Western culinary finesse. With the tips and instructions provided, you will be able to master the various techniques of cooking rice, one of the most important foods in the world.

    Title: The World of Rice

    Author: Pung Lutin

    Language: Bilingual- English and Mandarin Chinese (Simplified)

    Condition: New

    Illustrations: Full color

    Pages:133

    Publication Date:July 2013

  • Table of Contents

    • About Chef Pun Lu Tin
    • About Chef Daniel Koh
    • The World of Rice

    Asia’s Best Rice Dishes

    • Lotus Leaf Rice
    • Yam Rice
    • Hokkien Mustard Rice
    • Sambal Ketchup Fried Rice
    • Golden Cereal Fried Rice
    • Golden Fried Rice
    • Thick Gravy Seafood Rice
    • Caviar Fried Rice with Rice Crust
    • Fried Rice with Shrimp Paste and Seafood
    • Brown Rice with Fish Fillet
    • Steamed Glutinous Rice with Crab
    • Rice in Soup with Seafood
    • Tai Ji Rice
    • Stir-fried Glutinous Rice
    • Traditional Oily Steamed Rice
    • Claypot Rice with Chicken
    • Pumpkin Rice
    • Rice Duet with Caviar
    • Gong Bao Claypot Rice with Frog (Frog Legs)
    • Claypot Rice with Preserved Meat
    • Chicken Rice
    • Black Olive Fried Rice
    • Pineapple Fried Rice
    • Turmeric Rice
    • Nasi Lemak
    • Spinach Rice Cake
    • Rice Cracker with Seafood
    • Rice Cake with Tofu
    • Fried Rice Pancake
    • Glutinous Rice with Mango and Coconut Milk

    Best Rice Dishes in the West

    • Rice Cook in Casserole with Potato and Cabbage
    • Seafood Paella
    • Roasted Red Bell Pepper on Risotto
    • Portobello Mushroom Risotto
    • Pan-Fried Foie Gras Risotto
    • Seafood Risotto
    • Smoked Salmon on Vinegar Rice
    • Green Peas Butter Rice
    • Wild Rice and Corn Ragout
    • Baked Fish with Tea Leaf, Green Tapenade and Wild Rice
    • Tropical Fruits Cocktail and Rice Pudding
    • Chicken Fried Rice Topped with Fried Egg
    • Basmati Rice with Lamb Shank
    • Tomato Stuffed with Arborio Rice, Mozzarella and Basil
    • Braised Cabbage with Rice and Minced Meat in Tomato Sauce
    • Wild Rice with Chopped Chicken Liver, Onion and Red Wine
    • Breaded Pork Stuffed with Olive Rice and Cheese
    • Oven Baked Wild Rice in Corn Husk with Mushroom, Tomato and Corn
    • Roasted Red Bell Pepper Stuffed with Minced Meat and Fragrant Rice
    • Mulligatawny Soup
    • Gratinated Crabmeat Rice on Crabshell
    • Rice Croquet
    • Steamed Fish Medallion on Fragrant Rice Broth
    • Rice Broth with Poached Egg
    • Gratinated Escargot with Wild Rice on Potato Boat
    • Mushroom Rice with Bacon Chip on Zucchini Boat
  • Chef Pung has more than 30 years of experience as a Chinese cuisine chef. He derives satisfaction from creating traditional and new recipes that excite diners while enhancing their appetites and health. Despite his many awards and achievements, Chef Pung maintains a simple and straight-forward approach to food.

    Chef Daniel Koh began his career nearly 40 years ago with a foundation in classical French cuisine. Chef Daniel Koh has been constantly evolving in his art. He is also one of the main driving forces behind the modern Asian cuisine movement. He also owns several restaurants reflecting his take on the modern Chinese cuisine movement – Chinois in Melbourne, Xin Cuisine and Imperium in Singapore.




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