There’s an Art to Cooking Rice, and This Book Will Show You The Way

Chef JJ Johnson’s new book is an ode to the universality of this little grain.

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Chef JJ Johnson loves rice. If that wasn’t already clear from Fieldtrip, his local New York chain of fast-casual rice bowl restaurants, it certainly is after you’ve pored over just the first few pages of his sophomore cookbook . The James Beard Award winner writes lovingly of his family’s weekly gatherings at his Puerto Rican grandmother’s home in Pennsylvania where rice was often the focal point, not the backdrop, of their meals.Danica Novgorodoff, the book’s co-author, has similarly fond feelings for the grain.

really is worth its weight in gold, and how to cook rice if you don’t have one, a thorough explanation of the many varieties available today, as well as a general formula for cooking rice no matter the type.I think I’ll be cooking this book front to back over time, but there are a few dishes I’m rushing to make first.

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