The Rice Book is a must for every cook and anyone who is seriously interested in food. A brilliant cookbook, it is also the definitive encyclopedia of rice. The first part of the book covers the many varieties of rice; the nutritional value; its history and agriculture; the cults, cultures and myths which have grown up around it; and its importance through the ages. The second part is a comprehensive directory of nearly 200 recipes from as far afield as Afghanistan, the Philippines, Latin America, Korea, Iran, the Camargue, Japan, Russia and Louisiana.