Rice Pasta Couscous: The Heart of the Mediterranean Kitchen - Tapa dura
Book by Koehler Jeff
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Reseña del editor:
At the heart of Mediterranean cuisine lies a trio of traditional staples that are fundamental to today's diets: rice, pasta, and 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 nutritive base on which to built 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 (author of "La Paella", sold 13K) 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, and 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.
Biografía del autor:
Jeff Koehler has written about food and travel for numerous publications and he is the author and photographer of La Paella: Deliciously Authentic Rice Dishes from Spain 's Mediterranean Coast (Chronicle Books). He spent four years in Africa and Asia before doing graduate work in London, after which he settled in Barcelona, where he has lived for most of the past twelve years.
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- EditorialChronicle Books
- Año de publicación2009
- ISBN 10 0811862976
- ISBN 13 9780811862974
- EncuadernaciónTapa dura
- Número de páginas224
- Valoración
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Rice Pasta Couscous: The Heart of the Mediterranean Kitchen
Publicado por
Chronicle Books
(2009)
ISBN 10: 0811862976
ISBN 13: 9780811862974
Nuevo
Tapa dura
Cantidad disponible: 1
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Descripción Hardcover. Condición: New. Nº de ref. del artículo: 2108210023
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Rice Pasta Couscous (Hardcover)
Publicado por
Chronicle Books (CA), California
(2009)
ISBN 10: 0811862976
ISBN 13: 9780811862974
Nuevo
Tapa dura
Cantidad disponible: 1
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Valoración
Descripción Hardcover. Condición: new. Hardcover. 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. At the heart of Mediterranean cuisine lies a trio of traditional staples that are fundamental to diets: rice, pasta, and couscous. This title covers such recipes as: Tomato Dolmas Stuffed with Ground Lamb, Rice, and Pine Nuts; Handmade Tagliatelle with Fresh White Truffles; and, Classic Seven Vegetable Couscous. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780811862974
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Rice Pasta Couscous (Hardcover)
Publicado por
Chronicle Books (CA), California
(2009)
ISBN 10: 0811862976
ISBN 13: 9780811862974
Nuevo
Tapa dura
Cantidad disponible: 1
Librería:
Valoración
Descripción Hardcover. Condición: new. Hardcover. 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. At the heart of Mediterranean cuisine lies a trio of traditional staples that are fundamental to diets: rice, pasta, and couscous. This title covers such recipes as: Tomato Dolmas Stuffed with Ground Lamb, Rice, and Pine Nuts; Handmade Tagliatelle with Fresh White Truffles; and, Classic Seven Vegetable Couscous. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Nº de ref. del artículo: 9780811862974
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Rice Pasta Couscous (Hardcover)
Publicado por
Chronicle Books (CA), California
(2009)
ISBN 10: 0811862976
ISBN 13: 9780811862974
Nuevo
Tapa dura
Cantidad disponible: 1
Librería:
Valoración
Descripción Hardcover. Condición: new. Hardcover. 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. At the heart of Mediterranean cuisine lies a trio of traditional staples that are fundamental to diets: rice, pasta, and couscous. This title covers such recipes as: Tomato Dolmas Stuffed with Ground Lamb, Rice, and Pine Nuts; Handmade Tagliatelle with Fresh White Truffles; and, Classic Seven Vegetable Couscous. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Nº de ref. del artículo: 9780811862974
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