Rice Pasta Couscous: The Heart of the Mediterranean Kitchen

Jeff Koehler

ISBN 10: 0811862976 / ISBN 13: 9780811862974

Published by Chronicle Books, U S. A., 2009

About this Item

Oversized 224pp including bibliography, index, and table of eq uivalents Intrigueing easy-to-follow recipes and more originating in the countries around the Mediterranean.

Seller Inventory # 95208

Bibliographic Details

• Title: Rice Pasta Couscous: The Heart of the Mediterranean Kitchen
• Publisher: Chronicle Books, U S. A.
• Publication Date: 2009
• Language: English
• ISBN 10: 0811862976
• ISBN 13: 9780811862974
• Binding: Hardcover
• Edition: First Edition
• Condition: As New
• Dust Jacket Condition: No Dust Jacket
• Seller catalogs:
  • Cooking

About this title

Synopsis

At the heart of Mediterranean cuisine lies a trio of traditional staples that are fundamental to today's diets: rice, pasta, and couscous. Not only are they a part of every day dishes, but they are often featured in special meals to celebrate life's milestones and religious holidays. These three simple ingredients offer cooks a healthy, highly nutritive base on which to built countless meals. They're inexpensive. They're hearty and filling, yet low-fat and cholesterol free. And they offer unparallel versatility in the kitchen. In "Rice Pasta Couscous", join author Jeff Koehler (author of "La Paella", sold 13K) as he travels through Morocco, Algeria, Greece, Turkey, Italy, France, and Spain (and the rest of the countries surrounding the Mediterranean) discovering such delectable treats as Tomato Dolmas Stuffed with Ground Lamb, Rice, and Pine Nuts; Handmade Tagliatelle with Fresh White Truffles; or Classic Seven Vegetable Couscous. Along the way, he tells fascinating stories of the food artisans he meets and - if he's lucky-gets to cook with, including a memorable week learning how to make fresh pasta with his six year old daughter and Carla Meucci, a cook from the Tuscan town of Montespertoli. Divided into three parts, each informative section details the different varieties available (for rice - arborio, bahia, baldo, balilla, bomba, camargue red, carnaroli, and the list goes on...) the best techniques and equipment needed to cook them, and more than 80 carefully selected recipes that feature each ingredient at its flavorful best.

About the Author

Jeff Koehler has written about food and travel for numerous publications and he is the author and photographer of La Paella: Deliciously Authentic Rice Dishes from Spain 's Mediterranean Coast (Chronicle Books). He spent four years in Africa and Asia before doing graduate work in London, after which he settled in Barcelona, where he has lived for most of the past twelve years.