Rice Pasta Couscous

This book takes a unique and educational stance on cooking. For anyone who loves to learn about the origins and cultural uses of food, this is definitely a worthwhile buy. Koehler does a great job introducing the reader/cook to rice, pasta, and couscous, each respective section of which includes a brief history and overview of the general uses and importance of each of these ingredients. The inclusion of dishes from a variety of Mediterranean countries, as well as the addition of less well covered countries like Lebanon, Croatia, and Egypt makes this book very well rounded. The combination of pictures and historical background lend a perspective that any cook can refer to and use any time. It is easy to find books that are regional, but few have a nice focus like this book does. The author provides the reader with many different techniques that are usually not included in other books in great depth. He elaborates on the origins of different grains, varieties, and substitutions, which is very useful to those who might not be able to find a particular variety where they live. This also applies to specific tools or cooking supplies, like a "couscoussier". I do not have one of these French appliances, but a method for substitution is also provided. Each dish is presented with its country of origin, and the title of each in its respective language. This may not be important, but I like to use these original names when cooking for company. The author also includes a "Mediterranean Spice Box" section before the Index, which provides the reader with a list of commonly used spices and herbs, as well as an explanation for why it might be used, and what its properties are. What I do not typically see in a cookbook is a list of sources. The author is really well versed in the culinary world, particularly in areas related to Mediterranean cooking. He cites many other cookbooks that have inspired him and his family, which also means that you can find these suggested or cited books and add them to your personal library. A few minimal "cons" might include the lack of numbered steps in the often lengthy cooking instructions, thus it might be wise to read through them before you start cooking. Similarly, the ingredient lists are thorough, but have really small font size. Overall, I highly suggest this book to anyone who has a passion for cooking and for learning about other cultural uses of ingredients. Everyone knows what rice is, but this book makes the use of it seem relevant and culturally interesting.

"Rice, Pasta, and Couscous" by Jeff Koehler is lavishly illustrated and researched. Koehler has clearly spent much time enjoying cuisines of the world, and he brings that love to the pages of his book. From the steaming of couscous to the various types of rice of the Mediterranean, he leaves no pasta/rice/couscous stone unturned. The recipes are numerous and diverse. My favorites would include: Mussel dolmas, in which the mussel shell itself is used as a sort of plate, making this a fast food treat in Istanbul Clams and rice in the shell, from Croatia, which incorporate green and black olives into the recipe, adding texture to the rice The Countess's Whiskey Risotto with Rosemary, from Italy, using whiskey in place of dry white wine for an intriguing aroma and flavor Spinach with Rice (Spanakorizo) from Greece, which serves as a comfort food during meatless days on the Greek orthodox calendar Busiate with Trapini Pesto of Tomatoes, Garlic, Basil, and Almonds - a pesto with cherry tomatoes adding flavor and texture Handmade Tagliatelle with Fresh White Truffles (good news - it only requires one truffle) Kushary, from Egypt - a dish with pasta, rice, lentils, chickpeas, a tangy tomato sauce, AND fried onions. This one will definitely stick to your ribs. The book is filled with intriguing dishes to try. My problems with it were 1) it is very meat-centric. I would expect a book of pasta, rice, and couscous dishes to be more adaptable to those who don't eat a lot of meat. While there are some dishes that are vegetarian, and some that can be adapted, they are in a minority. My other problem with the books is that there are a lot of ingredients that are difficult to find. Got some mastic tear in your cupboard? (It comes from the resin of a tree native to Greece.) How about a one pound eel, scrubbed and sliced into steaks? Nano rice? Conserved choicero pepper paste? Me, neither. But there is definitely at least one dish within its pages that will pique your curiosity and tempt your tastebuds.

This is a truly beautiful book. The photos of the food, and the landscape from which it comes, are breathtaking. The flavor combinations are delicious and deeply traditional. The author provides much helpful detail on ingredients and preparation. To me, the most helpful section was that on couscous. Dishes like fava potage and seven vegetable couscous inspired me to obtain a Couscoussier. It came with no directions, making Koehler's guidance even more valuable. It has already become a very welcome addition to my kitchen, and I look forward to exploring further.

I love rice of all descriptions and was delighted to receive a copy of this beautiful and information rich book by Jeff Koehler. My take on this book is that it is much more than a cook book. It serves as a historical and biographical resource about rice, pasta, couscous and Mediterranean food in general. As one might expect, there are many recipes within the covers of this book that call for exotic ingredients that may not be readily available. Curious and adventurous cooks will find ways to make substitutions or source items that are readily available through the online global marketplace. While this is not a beginner's cook book it also is not so advanced as to be beyond the ability of those who know the way around their kitchen and understand basic culinary terms and instructions. For myself, I am on the hunt for Camargue Red Rice so that I may tackle the Carmague Red Rice with Shrimp recipe found on page 45! There are many tempting recipes within the covers of this beautiful book and I look forward to making several of them in the very near future.