Pimp My Rice: Over 100 inspirational rice recipes from around the world

Description

The chef behind the popular Mowgli Street Food cookbook shares over 100 global rice recipes to spice up your kitchen Across continents, rice is the dramatic centerpiece of the table and at the heart of life. In Pimp My Rice, food writer and chef Nisha Katona shares recipes from her home kitchen and around the globe, from Pimped Rice Piri Piri to Beefed-Up Bibimbap and even Black Rice & Coconut Sorbet. Showcasing a rainbow of types and explaining how to cook them perfectly every time, Nisha takes the fear out of the world's greatest cereal killer. Nisha Katona is a rice evangelist. Why? It does not need peeling, it does not need soaking, it likes to be left to cook without a watchful gaze. It has an eternally long life, waiting long in dark cupboards, bidden to warm musky life when fridges are empty and potatoes are sullenly sprouting. Far from being an understudy, rice is the most virile, muscular weapons of mass construction in the busy working kitchen. Nisha, who runs a fantastically popular Curry Clinic on Twitter, is on a mission to demystify rice and to show the enormous breadth of rice recipes that can be created simply and quickly. As a second generation Indian, she shows how to marry different cuisines together, to create vibrant, exciting dishes. In other words, this is a book of pimped-up rice recipes.

Nisha Katonais food writer, Indian cookery teacher and founder of Mowgli Street Food. She opened her first Indian street food restaurant in October 2014 and her next is scheduled for summer 2015. She has taught Indian cookery for over 10 years and has a series of youtube video tutorials that have a worldwide following. She has over 20,000 twitter followers for her daily recipes and has recently worked on filming projects with Food Network.

'The best of them [Liverpool restaurants] is probably Mowgli on Bold Street, which in its first year or so of life has become the most popular spot on what is now the city's most notable street for eating out. Both times I went it was packed solid with a waiting list for tables (we're talking early midweek, around 7.30pm) and it is the vibes above all that sell this place, I think.' --Giles Coren, Times Magazine