“The Ultimate Rice Cooker” cookbook subtitled “250 No-Fail Recipes for Pilafs, Risotto, Polenta, Chilis, Soups, Porridges, Puddings and More From Start to Finish in Your Rice Cooker” by Beth Hensperger and Julie Kaufmann. Published by The Harvard Common Press in 2003, the cookbook is a hard cover with a dust jacket measuring 7½ x 9½ inches with 368 pages; the price of $24.95 is printed on the interior flap of the dust jacket. The book is in very excellent gently used condition, it actually looks new.
Rice cookers are ideal for the way we cook today. Versatile and convenient, they feature simple, one-button technology, they don’t take up much room on a countertop, and they are a breeze to clean. But best of all, their closed-environment, slow-cook method locks in delicious, juicy flavors. Now, The Ultimate Rice Cooker Cookbook unlocks the true potential of the rice cooker, an appliance invented in postwar Japan and used daily by millions throughout the world to prepare a staple food. Rice is the most popular grain on the planet, and there is an amazing array available on today’s supermarket shelves, from basic long-grain American white rice and brown rice to short-grain Asian and European rices to truly exotic varieties such as Bhutanese red, Indian Kalijira, and Chinese black Forbidden Rice. The Ultimate Rice Cooker Cookbook includes foolproof cooking instructions for preparing every type of rice you will encounter, plus all manner of grains and beans.