Book Information: The Pot and How to Use It

the pot Book Information: The Pot and How to Use It

The Pot and How to Use It

The Mystery and Romance of the Rice Cooker

by Roger Ebert

Price: $14.99
ISBN-13: 9780740791420
ISBN-10: 0740791427
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 160 pages

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The Pot and How to Use It Reviews

the pot The Pot and How to Use It Reviews“The number of people who’ve sampled Ebert’s culinary offerings is considerably smaller than those who’ve heard his opinions on movies or even his own film (he wrote the script for Russ Meyer’s cult favorite Beyond the Valley of the Dolls). From reading his new book, The Pot and How to Use It: The Mystery and Romance of the Rice Cooker, it’s obvious that he treats his other obsession with equal passion.” ––Dan Lybarger, The Huffington Post http://huff.to/d1mQAI

“[The book]  is a fabulous pep talk for intuitive, convenient cooking. Ebert may be obsessed with rice cookers (Zojirushis in particular), but it’s less about the device than the idea that we can and should cook real meals at home, space and time limitations be damned.” –Dad Wagon http://bit.ly/bFJScn

“”The Pot” is culled from one of Ebert’s entries to his popular blog, “Roger Ebert’s Journal,” on the Chicago Sun Times website. While he mostly discusses films and filmmaking, one entry in November 2008 centered on his love affair with the rice cooker. As a result, “The Pot” isn’t a traditional cookbook. Much of what’s inside comes in narrative form, with short-bite chapters discussing soups, sauces, herbs and spices and even nutrition. Ebert offers lots of advice to folks unfamiliar with purchasing or using a rice cooker.” ––The Honolulu Star-Advertiser http://bit.ly/dtiVwJ

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Roger Ebert Debuts His Cookbook The Pot and How to Use It

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Rice Cooker Mushroom Risotto

the pot Rice Cooker Mushroom Risotto—From The Pot and How to Use It Andrews McMeel Publishing

Prep Time: 15 minutes

By Marie Haws
Taken from http://www.sunbeam.com.au/Pages/Recipes/RecipeDetail.aspx?iid=9286, this is a delicious risotto cooked in the rice cooker.

Ingredients:
2 tablespoons olive oil
80g butter
1 onion, finely chopped
1 garlic clove, crushed
2 cups uncooked Arborio rice
1 cup dry white wine
1 litre chicken stock, hot
200g Swiss brown mushrooms, sliced
150g button mushrooms, sliced
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
Freshly ground black pepper

Method:
In a large frying pan, heat half the oil and butter; add the onion and garlic and cook until the onion is tender. Add the rice and stir through to coat the rice with the onion mixture.

Add the wine and cook, stirring, until most of the liquid has been absorbed. Transfer the mixture to the rice cooker cooking pan. Add the hot chicken stock and stir through. Making sure that the exterior of the pan is dry, place into the heating vessel.

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Roger Ebert Gives a Big Thumbs-Up to the Venerable Rice Cooker

the pot Roger Ebert Gives a Big Thumbs Up to the Venerable Rice CookerAccording to America’s favorite movie critic, only three things are needed for the perfect meal: water, ingredients—and the pot. In The Pot and How to Use It: The Mystery and Romance of the Rice
Cooker
, Roger Ebert—Pulitzer Prize-winning film critic, admitted “competent cook,” and longtime electric rice cooker enthusiast—gives readers a charming, practical guide to this often-overlooked kitchen appliance.

Originating from a blog entry on Roger’s popular Web site, The Pot and How to Use It is much more than a cookbook. While it contains a concoction of varied recipes, including Macaroni and Cheese with Bacon, Garlic Chicken on Fragrant Rice, and Miss Ina’s Down-Home Rice Pudding, it also includes readers’ comments and recipes alongside Roger’s own discerning insights and observations on why and how we cook.

With a delightful introduction by vegetarian cookbook author Anna Thomas and expert assistance from recipe consultant and nutritionist Yvonne Nienstadt of Rancho La Puerta Fitness Resort and Spa, The Pot and How to Use It is a must-have for fans of healthy cooking and eating, followers of Roger’s superb writing, and anyone looking to incorporate the convenience and versatility of electric rice cookers into a kitchen repertoire.

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About Roger Ebert

Roger Ebert is the Pulitzer Prize-winning film critic of the Chicago Sun-Times, and has been since 1967. His reviews are syndicated to 200 newspapers in the United States and Canada. He’s also very active on his personal Web site, www.rogerebert.com, a place for movie lovers to read reviews and journals or discuss film with the legendary critic. Roger lives in Chicago.

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