Food sustainability

In "Rice: The Best Recipes in the World," we embarked on a gastronomic journey from seed to table, exploring rice’s global versatility. Each chapter unveiled a new culture, its unique traditions and flavors, all meticulously described—making us feel like we’d traveled the world without leaving our kitchen. The recipes themselves were ambitious, blending classic techniques with unexpected twists. We spent hours perfecting an Indonesian Rendang or a Japanese Gohan, comparing notes between the book’s guidance and our own taste buds. The insights were fascinating, if not entirely conclusive. Did our Vietnamese dish taste authentically "Vietnamese"? Perhaps not, but we learned invaluable lessons in adaptation. Our verdict? A treasure trove for food lovers and a remarkable lens on global cuisine, even if true mastery requires more than just reading.