Overview
At the heart of Mediterranean cuisine lies a trio of traditional staples: rice, pasta, and couscous. Join the author as he travels from Morocco to Syria to Italy to Spain, discovering such delectable treats as Classic Seven Vegetable Couscous and Handmade Tagliatelle with Fresh White Truffles. Along the way he tells fascinating stories of the food artisans he meets and cooks with. He prepares couscous in Algiers with Sid Ali Lahlou, the world's only commercial manufacturer of hand-rolled grains, while in Tuscany his six-year-old daughter accompanies him to a master class in making fresh pasta. 100 gorgeous photos of the dishes, ingredients, faces, and places show what it's like to live and travel in this special area of the world, and reveal how rice, pasta, and couscous have become an integral part of Mediterranean cultureand today's family table.Synopsis
At the heart of Mediterranean cuisine lies a trio of traditional staples: rice, pasta, and couscous. Join the author as he travels from Morocco to Syria to Italy to Spain, discovering such delectable treats as Classic Seven Vegetable Couscous and Handmade Tagliatelle with Fresh White Truffles. Along the way he tells fascinating stories of the food artisans he meets and cooks with. He prepares couscous in Algiers with Sid Ali Lahlou, the world's only commercial manufacturer of hand-rolled grains, while in Tuscany his six-year-old daughter accompanies him to a master class in making fresh pasta. 100 gorgeous photos of the dishes, ingredients, faces, and places show what it's like to live and travel in this special area of the world, and reveal how rice, pasta, and couscous have become an integral part of Mediterranean culture and today's family table.
Publishers Weekly
Cookbook author Koehler (La Paella) takes readers on a culinary tour of the Mediterranean in this inspired collection of starchy dishes from Italy, Spain, Algeria, Malta, Morocco, and elsewhere. More than a one-off collection of token recipes, Koehler digs deep, offering insight into the importance of rice, pasta and couscous in regional cuisines through lengthy tales of his years immersed in Mediterranean kitchens and restaurants. Liberally seasoned with photos of local characters as well as finished dishes, the book falls into a comfortable valley between travelogue and cookbook. Koehler's patient, detailed instructions and color commentary are transporting, whether he's discussing his favorite cabbage rolls, found in Dubrovnik; the tomato pilaf he discovered during a trip to Istanbul; or a recipe he squired away from Countess Rosetta Clara Cavalli d'Oliviola in Vermicelli, Italy (for Whiskey Risotto with Rosemary). Though classics like Paella and Ravioli are included, the emphasis is on lesser-known but equally satisfying dishes like Pappardelle with Duck Ragu and Tunisian Lamb Couscous with Meatballs. Though far from the definitive work on rice, pasta and couscous, this makes a palate-rousing roundup for hose with a taste for travel.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Editorials
Publishers Weekly
Cookbook author Koehler (La Paella) takes readers on a culinary tour of the Mediterranean in this inspired collection of starchy dishes from Italy, Spain, Algeria, Malta, Morocco, and elsewhere. More than a one-off collection of token recipes, Koehler digs deep, offering insight into the importance of rice, pasta and couscous in regional cuisines through lengthy tales of his years immersed in Mediterranean kitchens and restaurants. Liberally seasoned with photos of local characters as well as finished dishes, the book falls into a comfortable valley between travelogue and cookbook. Koehler's patient, detailed instructions and color commentary are transporting, whether he's discussing his favorite cabbage rolls, found in Dubrovnik; the tomato pilaf he discovered during a trip to Istanbul; or a recipe he squired away from Countess Rosetta Clara Cavalli d'Oliviola in Vermicelli, Italy (for Whiskey Risotto with Rosemary). Though classics like Paella and Ravioli are included, the emphasis is on lesser-known but equally satisfying dishes like Pappardelle with Duck Ragu and Tunisian Lamb Couscous with Meatballs. Though far from the definitive work on rice, pasta and couscous, this makes a palate-rousing roundup for hose with a taste for travel.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.