The Rice Way
About the Book
Kitchen Dynamics: The Rice Way is a delightful and humorous rendition of my love of the most popular food in the world, rice. In addition to rice recipes, the book discusses the efficacy of rice in the ethnic diet. As a rice purist, I prefer unadulterated steamed white rice. The other types of cooked rice, such as friend rice, yellow rice, and jollof rice are just a matter of seasoning and garnishing. Although I have harbored the desire to write this book for many years, a December 2015 visit to Hawaii provided the final impetus to go ahead and write the book now. The contents of this book contain technical facts, cultural tales, worldwide appreciation, and recipes of rice. My poetic ode to rice is presented in the first chapter. Nothing beats the sight of a ladle in a pot of rice and beans. So, this book also contains rice-complementing recipes that casual observers might not recognize as excellent accompaniments for rice. A distended stomach that is pumped full of rice is a good remedy for hunger. This speaks well of the versatility of rice in our collective efforts of sustaining life. Readers are welcome to read and enjoy the contents of Kitchen Dynamics: The Rice Way and are encouraged to experiment with cooking and eating rice in all its culinary ramifications.
About the Author
Deji Badiru is an award-winning author, educator, researcher, and administrator. He is a member of several professional organizations and author of several books and technical journal articles. He has served as a consultant to several organizations around the world and has received awards for his teaching, writing, and leading teams. Badiru has diverse areas of avocation. His professional accomplishments are coupled with his passion of writing about everyday events, interpersonal issues, social responsibilities, livelihood, and lifestyles.