Chef JJ Johnson's new cookbook celebrates rice, the humble grain that feeds the world
This fall he's tried to prove that with the cookbook “The Simple Art of Rice,” an embrace of how the world has used the humble grain in everything from Seafood Paella to Thai Sticky Rice. Johnson, who co-authored with food writer Danica Novgorodoff for Flatiron Books, begins with tips on mastering the basics — they endorse the washing of rice, for instance — as well as exploring the different kinds of grains you might encounter, like Carolina Gold, Jefferson Red and Thai Red Cargo.
Source: yahoo.com
