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Rating  - Great book
This really is a great book for things to make in your rice cooker. A lot of awesome ideas.
Rating  - Inaccurate and vague
I've been using rice cookers for about 20 years with both white rice and mixed grains (brown rice, beans, oat groats, etc). I just received this book hoping to learn some new tricks. Reading the first chapter, describing how the different types of rice cookers work, I'm amazed at inaccuracies/vagueness.
On page 1, they write that the sensor detects when the water is boiled off and the amount of rice doesn't affect the cooking time. This is clearly wrong--these types of rice cookers prevent all but a small amount of steam from escaping so almost all the water is absorbed. Both the quantity and type of rice affect the rate of water absorption.
On page 5, they describe the induction heating type cooker (the most recent technology, which I own and was hoping for a little insight into) as being fitted with "state-of-the-art microm technology designed for sensitive sensor timing and temperature detection...it delivers a finished product that is the most evenly cooked of any method available because of the accuracy of the microm technology controlled by a microcomputer (think microchip)." So they've said the induction machines differ from the fuzzy logic ones by the inclusion of a microm microcomputer which is like a microchip. However, the other type--fuzzy logic--so they haven't explained how they're different. It's as if a non-technical person speculated on how, say, a helicopter works. You'll get an answer but it won't be very useful--it almost sounds like they're saying something but the gleaning of actual information are few and far between.
On page 9, they acknowledge that "some machines have separate settings for both brown and (white) rice". (Note, all the machines I've used for the last eight years have had brown rice settings.) However, most of the recipies ignore this distinction. For example, the four-grain pilaf on page 154 says either regular or brown rice cycle. They're implying that there's no difference between the white rice and brown rice setting? Their lack of rigor in areas I know a little about, makes me suspicious of everything else. For example, I suspect they don't at all understand the difference between these cycles and didn't experiment with it much in their test kitchen.
Rating - rice cooker cookbook
I purchased this book for my college son but like it so much that I want to buy one for myself. It has a lot of variety and healthy recipes that can easily be made in the rice cooker.
Rating - Extremely useful book
Even if you aren't planning to make full meals or dishes, if you have a rice cooker and want to do more than rice, get this book. It is an invaluable quick reference for grain-to-water ratios and cooker settings for a huge range of grains and legumes. I've made steel cut oatmeal, millet, lentils, buckwheat, and barley - and it's turned out right, the first time, every time. Without the book I would have been guessing and experimenting and probably choking down a lot of not-quite-right food.
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Customer Reviews for Harvard Common Press,1558322035,9781558322035,1558322035,641 |
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Books : The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker Customer Reviews
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