Rice Pasta Couscous

At the heart of Mediterranean cuisine lies a trio of traditional staples that are fundamental to today's diets: rice, pasta, 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 nutritious base on which to build 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 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, 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. Come along on the journey and find out for yourself how rice, pasta, and couscous have become an integral part of Mediterranean culture and your own family table.