In this richly reported documentary Corson, journalist and author of "The Secret Life of Lobsters," shadows several American sushi novices as well as a master Japanese chef to give readers an in-depth, behind-the-scenes look at the elusive art of cooking without cooking.

1. Includes indexes.
   
2. "Jambalayas, casseroles, seafood, pastas, yams, soups, potatoes, cabbage, rice side dishes."
   

The most famous dish of the hottest cuisine in town right now, paella is as flavorful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan). Thirty recipes range from the original "paella valenciana," studded with chicken and rabbit, to his mother-in-law's Saturday shellfish special, to sumptuous vegetarian variations, to surprising soups and sweet takes. Stunning scenic photographs, shots of the finished dishes, plus a source list of unusual ingredients and special equipment round out this gorgeous homage to one of Spain's national culinary treasures.

1. Includes bibliographical references (p. [323]-330) and indexes.
   
2. How today's rice diet program came to be -- The rice diet -- Will I feel hungry? and other questions about the rice diet -- Becoming a mindful eater begins with nutrition -- Make time for yourself and create the life you want -- Living the diet -- Create support -- Creating optimal health -- The recipes and weekly menus.
   

The very best recipes from the highly acclaimed Williams-Sonoma Savoring series, collected in new volumes. Offering more than 125 recipes from around the world, Savoring Pasta, Rice #38; Noodles includes such comforting dishes as American old-fashioned macaroni and cheese and hearty Italian minestrone and pappardelle with sausage. You'll discover classic Spanish paella, creamy Tuscan risotto with artichokes, garlicky Shanghai noodles, savory Thai fried rice with basil, and for dessert, refreshing Indian rice pudding.

1. Includes materials revised from The versatile rice cooker; San Leandro : Bristol Pub., 1992.
   
2. Includes index.
   

Popular, and prepared in only one pot, risotto is the Italian classic everyone loves but thinks is too hard for the home chef-untrue! Make a simple version, flavored with herbs, spices, a little cheese, tomatoes, or other vegetables. Or go rich and elaborate, with combinations of meat, fish, shellfish, chicken, cream, mushrooms, or dozens of other ingredients. More than 70 delicious recipes allow you to tailor the dish to your individual taste, from the traditional Risotto alla Fiorentina to the ultra-cool Iced Fig Risotto. Start with the essential ingredients, basic cooking instructions that apply to any variation, and base recipes for four all-important stocks. Lemon, Leek, and Bay Leaf Risotto-with mascarpone cheese-has a wonderful flavor and aroma, and beautifully accompanies grilled fish or shellfish. Risotto with Asparagus and White Wine makes a perfect light lunch. And for dessert: Venetian Rice Pudding!

Rice cookers are ideal for the way we cook today. Versatile and convenient, they feature simple, one-button technology, they don't take up much room on a countertop, and they are a breeze to clean. But best of all, their closed-environment, slow-cook method locks in delicious, juicy flavors. Now, The Ultimate Rice Cooker Cookbook unlocks the true potential of the rice cooker, an appliance invented in postwar Japan and used daily by millions throughout the world to prepare a staple food. Rice is the most popular grain on the planet, and there is an amazing array available on today's supermarket shelves, from basic long-grain American white rice and brown rice to short-grain Asian and European rices to truly exotic varieties such as Bhutanese red, Indian Kalijira, and Chinese black Forbidden Rice. The Ultimate Rice Cooker Cookbook includes foolproof cooking instructions for preparing every type of rice you will encounter, plus all manner of grains and beans. But rice cookers can do so much more than produce perfectly cooked rice. Book jacket.