Rice Biotechnology and Genetic Engineering: Biotechnology of Food Crops

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Summary: Comment
Review: In the preface, the author admits that the main body of this book is the fourth of its five chapters, entitled "Rice Transformation", an area in which the author is an undisputed expert. This topic is preceded with Chapter 1 which summarizes the worldwide importance and general botany of rice, and chapters 2 and 3 which present a historical overview of tissue culture in rice. The author rounds out this book on rice biotechnology with Chapter 5 which addresses the introduction of rice genes into other crops via genetic engineering. With this book, the author strove to present a comprehensive and up-to-date review of rice biotechnology. Some new and significant accomplishments are herein presented. The portion of the book dedicated to the author's specific expertise was laced with several interesting comments from the author's own experience, but was somewhat difficult to read due to intentional repetition as well as some unintentional errors. The sections on rice transformation, as the "meat" of this book, could be said to be "plentiful and tasty but a bit gristly". However, the "top slice of bread" on the "sandwich", Chapters 1, 2, and 3, was "stale" and had some holes. This book contains much important information, but I would suggest that readers supplement its reading with the following sources: (1) Khush, G.S., and G.H. Toenniessen, eds. 1991. Rice Biotechnology. CAB International, Wallingford. (2) Ayres, N.N. and W.D. Park. 1994. Genetic transformation of rice. Crit. Rev. in Plant Sci. 13:219-239.