by Jeffrey Alford and Naomi Duguid
We don't know if anyone tossed rice at their wedding, but Jeffrey Alford and Naomi Duguid clearly have a romance going with the white sticky stuff—and their passion will stick with you. The authors, who won a James Beard Award for their 1995 book Flatbreads and Flavors: A Baker's Atlas, literally roamed the globe to compile nearly 200 authentic recipes, which they mix in artfully with a potful of practical tips and rice lore. Dishes range from the familiar (Louisiana's Shrimp Gumbo) to the truly exotic, such as an aromatic lamb Autumn Pulao (or pilaf) from the Uighur people of western China. It's served at weddings, by folks who know better than to throw good food around. (Artisan, $35)
Bottom Line: Fancy recipes for a basic food
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