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There is a complete buying and cooking guide for the many rice varieties, as well as other whole grains such as barley, millet, wheat berry, and quinoa. Many of the recipes provide convenient alternative cooking methods for traditional dishes like Italian risottos (the Italian Sausage Risotto is wonderful). Hensperger and Kaufmann show the rice cooker can also work miracles for hot breakfast cereals and porridges with such recipes as Hot Fruited Oatmeal. Delightful main courses include Steamed Ginger Salmon and Asparagus in Black Bean Sauce, and the meal is done almost exclusively within the rice cooker for simple preparation and cleanup. The dessert section has many ideas beyond the expected Old-Fashioned Rice Pudding--the Poached Pears with Grand Marnier Custard Sauce is one elegant and sophisticated example. Both authors of this cookbook are seasoned food writers and this combined effort gives tasty, easy, and healthy recipes that will motivate you to use what has been, until now, an underutilized appliance. --Teresa Simanton

With a depth of passion and experience and an ability to embrace and convey richness of place and taste, Jeffrey Alford and Naomi Duguid embarked on an excursion to find the world's most essential and satisfying food. Along the way, they experienced firsthand dozens of varieties of rice that offer unimaginable subtleties of taste, as well as a staggering array of foods to accompany them, all providing simple ways to get flavor and variety on the table. SEDUCTIONS OF RICE is the glorious result: two hundred easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and more than two hundred photographs of people, places, and wonderful food.

The authors are photographers as well as writers, but their greatest skill may be to travel the world at the level of the culture they visit. They seem able to drop away from Western culture and hunker right down with rice vendor or cook, no matter where.

Seductions of Rice opens with all the basics of rice, everything a reader would want to know and then some. Then on to the cultures of rice: Chinese, Japanese, Thai, Indian, Central Asian, Mediterranean, Senegalese, and North American. Recipes either made from rice or to accompany rice range from Chinese Congee to Thai Green Papaya Salad to Japanese Quick Morning Miso Soup to South Indian Lentil Stew to Cuban Black Beans to Mexican Green Rice.

And in between? The authors fill in all the space between these diverse grains of rice with traveler's tales from the road. It is a luxurious book, a delicious book, a ripe combination of travel and taste. You leave off thinking that the world must be the shape of a rice ball. --Schuyler Ingle

Anne Rice’s second book in her hugely ambitious and courageous life of Christ begins during his last winter before his baptism in the Jordan and concludes with the miracle at Cana.

It is a novel in which we see Jesus—he is called Yeshua bar Joseph—during a winter of no rain, endless dust, and talk of trouble in Judea.

Legends of a Virgin birth have long surrounded Yeshua, yet for decades he has lived as one among many who come to the synagogue on the Sabbath. All who know and love him find themselves waiting for some sign of the path he will eventually take.

And at last we see him emerge from his baptism to confront his destiny—and the Devil. We see what happens when he takes the water of six great limestone jars, transforms it into cool red wine, is recognized as the anointed one, and urged to call all Israel to take up arms against Rome and follow him as the prophets have foretold.

As with Out of Egypt, the opening novel, The Road to Cana is based on the Gospels and on the most respected New Testament scholarship. The book’s power derives from the profound feeling its author brings to the writing and the way in which she summons up the presence of Jesus.