The Ojibwe people call wild rice "mahnomen," the good berry. Wild
Rice elaborates on the many elements of that tradition, and brings
it forward in fresh, delectable recipes. This comprehensive guide
to Zizania palustris tells the story of North America's only native
grain, from its emergence in the western Great Lakes area to its
use in today's kitchens. The book demystifies the purchasing of
wild rice black or brown, long grain or short grain, lake rice or
river rice, US rice or Canadian rice clarifies cooking options, and
proposes wild rice as a fast food (cook a full pound and freeze in
small packets). The recipes range from simple soups to gourmet
entrees and food for a crowd. Traditionally, wild rice was
harvested from canoes and parched in iron kettles over open fires.
Although these old ways are still practiced, much of today's wild
rice is cultivated in flooded fields rice paddies in the Upper
Midwest and in California, and is harvested with combines and
processed with machinery. The question arises: Which is
better-tasting and more nutritious naturally occurring wild rice or
cultivated wild rice? Skyhorse Publishing, along with our Good
Books and Arcade imprints, is proud to publish a broad range of
cookbooks, including books on juicing, grilling, baking, frying,
home brewing and winemaking, slow cookers, and cast iron cooking.
We've been successful with books on gluten-free cooking, vegetarian
and vegan cooking, paleo, raw foods, and more. Our list includes
French cooking, Swedish cooking, Austrian and German cooking, Cajun
cooking, as well as books on jerky, canning and preserving, peanut
butter, meatballs, oil and vinegar, bone broth, and more. While not
every title we publish becomes a New York Times bestseller or a
national bestseller, we are committed to books on subjects that are
sometimes overlooked and to authors whose work might not otherwise
find a home.
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