We all know Roger Ebert of Siskel and Ebert fame, the Chicago film critic who's been giving his thumbs-up and down on our movie choices since since 1967. But he's also a competent cook, capable of replicating recipes with minimal effort. Recently he's taken to the web, blogging and tweeting ferociously on topics covering everything from films (obviously) to politics, and of course, cooking.
In fact, it was a blog post that inspired his newly released cookbook, The Pot and How to Use It, a book devoted to the subject of rice cooker cookery. The Pot and How to Use It is a funny kind of cookbook made up of Ebert's philosophies about cooking and health, his blog entries, and recipes generated in the comments section of his blog. It's a slim volume designed to get you acclimated to using your rice cooker for more than just rice, along with plenty of Ebert's prose to keep you thoroughly entertained while you cook in The Pot.
The recipes in The Pot and How to Use It are decidedly simple and never require more than the basic ingredients. This week, we'll be taking it easy here on Cook the Book, avoiding the stove entirely with dishes made only in the rice cooker, like comforting Rice Pudding, Taiwanese Soy Rice and Chicken, and a long-cooking Chili recipe that can be thrown together before work and enjoyed when you get home.
Win 'The Pot and How to Use It'
Thanks to the generous folks over at Andrews McMeel, we are giving away five (5) copies of The Pot and How to Use It this week. All you have to do is tell us about your most indispensable kitchen appliance and how to use it in the comments section below.