Rice, it’s what’s for dinner

THE HAWAI’I BOOK OF RICE: TALES, TRIVIA AND 101 GREAT RECIPES

By Cheryl Chee Tsutsumi (Honolulu: Watermark Publishing, 2011, $15.95, paperback)

A blend of history book, storybook and cookbook, “The Hawai’i Book of Rice” introduces readers to rice through a collection of personal anecdotes and original recipes gathered from chefs, individuals, and organizations. The influence of so many different cultures for all the recipes and stories is vast. Filipino, Hawaiian, Japanese, Korean, Chinese, Italian, Greek — this is only a partial list — Cheryl Chee Tsutsumi has gathered recipes from all over the world to bring readers an eclectic yet comprehensive look at rice.

The personal stories and cultural mythology stories will both enlighten and entertain, and add a community-like feel to a grain whose footstep practically spans the entire world.

The book is spiral-bound for easy reference while cooking, and is organized into four sections — a brief history of rice, rice mythology, personal anecdotes from people who love rice, and the recipes. Beautiful color photographs accompany each section. Recipes are organized into six sections: Appetizers and Snacks, Salads, Fried Rice, Entrees, Side Dishes and Sweets.