Rice Pasta Couscous by Jeff Koehler

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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.

About Jeff Koehler

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Jeff Koehler's work has appeared in Saveur, Gourmet, and Food & Wine. He is the author of La Paella, which was named a noteworthy cookbook by the New York Times. He lives in Barcelona, Spain.
Published October 7, 2009 by Chronicle Books. 224 pages
Genres: Cooking. Non-fiction

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Paella à la marinera (Fisherman's Paella), one of many seafood versions, includes mussels, monkfish and squid, while Paella de pescado azul is made with bluefish and artichokes.

Sep 04 2006 | Read Full Review of Rice Pasta Couscous

Publishers Weekly

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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.

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