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Rice Pasta Couscous ReviewOnce again, I am out of step with the rest of the world. The entire US may be eliminating carbohydrates from its diet, but I'm siding with the Mediterranean on this matter. In his cookbook Rice, Pasta, Couscous, Jeff Koehler has produced a terrific introduction to a diverse cuisine and its starchy staples.
Koehler really does get props for exploring the full diversity of his offerings. Pasta dishes, for example, range far beyond the typical Italian offerings and include dishes from Greece, Spain, Croatia, Turkey, Egypt, Morocco, and Algeria. Yes, there are familiar favorites, but even those generally have an interesting twist, such as Cannelloni Stuffed with Spinach, Pine Nuts, and Raisins. More unusual offerings such as the Turkish, ravioli-like Meat-Filled Manti with Garlic Yogurt Sauce are especially intriguing. Oh, and in addition to the savory fare, Koehler even includes a couple of sweet dishes. The rice and couscous sections are equally diverse, but I have to admit it was the couscous that was the real draw for me. How can a girl named Tunis not be intrigued by North African cuisine?
Another great aspect of the book's diversity can be seen in the recipes' complexity. While some recipes are major undertakings, other dishes, such as Lentils and Rice with Fried Onions, can be pulled together quickly with just a few staples you probably have on hand. The recipes are easy to follow, and Koehler has included all sorts of additional information about cooking techniques, spices, ingredient sources, etc.
My two minor complaints are as follows: There are dozens of lovely color photographs scattered throughout the book. People, storefronts, close-ups of ingredients, all sorts of things--just not as many photos of the actual recipes as I'd ideally like to see. The other thing is the text. It's informative, but it's not wildly compelling reading. However, that's not what most people are looking for in a cookbook. If you're looking for an excellent cross section of one of the world's great cuisines, Rice, Pasta, Couscous would be a terrific starting place.
Rice Pasta Couscous OverviewAt 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.
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