In 1995 Jeffrey Alford and Naomi Duguid published a cookbook that defined a new genre. "The first of its kind," raved The Boston Globe. "If you buy only one cookbook this year, make it Flatbreads and Flavors" (USA Today); "a certifiable publishing event" (Vogue); "a rich and rare effort" (The New York Times). It received not one, but both major cookbook awards the year it was published. And now, they've done it again. That depth of passion and experience and the unique ability to convey richness of place and taste that the authors brought to Flatbreads and Flavors, they bring to Seductions of Rice: an essential book about the world's most essential food. Jeffrey Alford and Naomi Duguid traveled to the major rice-eating regions of the world and experienced firsthand dozens of varieties of rice with unimaginable subtleties of taste, as well as the staggering array of foods that traditionally