Chef JJ Johnson uses rice at home in many different ways — making crepes with his kids, using leftover rice for his wife’s lunch salad and frying it for dinner multiple ways
Chef JJ Johnson uses rice at home in many different ways — making crepes with his kids, using leftover rice for his wife’s salad and frying it for dinner multiple ways. “Rice is a Swiss army knife. It can do so much for you,” he says.
Then it’s off to the heart of the book — an exhilarating tour of dozens of global rice dishes, from fried balls of Mushroom and Goat Cheese Arancini from Italy, Chawal Roti using rice flour from India, and Spanakorizo, a spinach and feta dish from Greece. Johnson leaned on his trips to rice-eating cultures like Israel, India, Singapore, Ghana and west Africa. He and Novgorodoff also include conversations with chefs David Chang, Pierre Thiam, Parisa Parnian and food historian Jessica B. Harris.
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