Anyways, does anyone own or has had a chance to use:
Green Gastronomy by Colin Spencer?
On a quick perusal it showed a number of salads, some deserts and the like; I'd like a book that low on salads (I never use a recipe for throwing raw veggies together; what's the need?) and high on useful, innovative ideas. Is this the right kind of book, I wonder.
ETA (sorry mods!): Here's a puzzler: I bought some Basmati rice for the first time (never ate it that I recall) and when I opened the bag, my nose was assaulted by a strong smell of what I clearly recall to be the smell of mice (hey, I had an interesting life - even caught a mouse by hand once! A wild one, obviously). Now, I dunno what Basmati - which is usually referred to as 'aromatic' - rice is supposed to smell like, and neither have I smelled any white mice (pets) but grey mice I do know.
My question is: is Basmati rice supposed to smell like that? (It didn't lose much of its aroma in cooking, either.) Or should I be sifting it through to make sure stray bits of mice nests haven't made it into the airtight packaging?