Each edition is written in its own language — never machine-translated.
Where this book sits
This volumeVolume 4 — the french rice potIts sub-seriesExpress Rice Techniques8 volumes, 800 recipesIts seriesRiz3 sub-series: Express Rice Techniques, World Rice, French Style, Creative Rice
Each sub-series takes one technique and exhausts it. They never repeat one another — they complete one another.
Tired of bland side dishes and complex cooking methods? Unlock the simple French secret to perfect rice with the à l’étuvée method—delivering flavourful, restaurant-quality results every time. This stunning collection of 100 elegant recipes, from Creamy Comté and Truffle to Saffron Mussels, transforms humble rice into the star of the plate. Elevate your weeknight meals and host with effortless French culinary excellence.
Recipes100
AuthorAdrien Beaulieu
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This volume alone, or several volumes bound into one book.
Read it now
Nothing to ship: the file leaves as soon as you order.
Ebookavailable right nowIn your inbox within a minute · personal copy, in your name9,90 €9,9 c / recipe
This volume, in print
Printed one at a time for you. Shipping is calculated at checkout, by country.
PaperbackPrinted for you24,90 €24,9 c / recipe
HardcoverHardback binding, made to last34,90 €34,9 c / recipe
Several volumes in one book
One parcel, and up to five times less per recipe.
Steamed & Baked3 volumesElegant & Effortless Steamed Rice Recipes · Savory Global Gratins, Timbales, and Casseroles · Steamed Rice Dishes49,90 €16,6 c / recipe
800 Express Rice Techniques RecipesThe whole sub-series in one volume, paperback · 8 volumes, 800 recipes69,90 €8,7 c / recipe
Prefer a printed book, with volumes gathered by subject?
The Express Rice Techniques Compendiums, in print
Three neighbouring volumes bound into one book, composed by subject rather than by number. One parcel, three times less per recipe than buying separately.