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December 23rd, 2009

France 24 interview

Click here to watch the clip of my live France 24 interview that took place in the Paris studios on Monday, December 21rst. It was a fun but intense lead in to the reading at Shakespeare and Company bookstore in the evening.


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December 18th, 2009

Appearing on France 24 TV channel

On Dec 21rst at 12:45 Paris time I will be a guest on France 24’s daily English-language culture program to talk about Rice Pasta Couscous.

France 24 is the French version of CNN International and the BBC World Service - available around the world and online. The show will be rebroadcast six times during the day and available online.

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December 8th, 2009

RPC in Publishers Weekly

An excellent and spot-on review in Publishers Weekly, the venerable American trade magazine magazine targeted at publishers, librarians, booksellers, and agents.

Rice, Pasta, Couscous: The Heart of the Mediterranean Kitchen
Jeff Koehler. Chronicle, $29.95 (226p) ISBN 9780811862974
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. More than a one-off collection of token recipes, Koehler digs deep, offering insight into the importance of rice, pasta and couscous in regional cuisines through lengthy tales of his years immersed in Mediterranean kitchens and restaurants. Liberally seasoned with photos of local characters as well as finished dishes, the book falls into a comfortable valley between travelogue and cookbook. Koehler’s patient, detailed instructions and color commentary are transporting, whether he’s discussing his favorite cabbage rolls, found in Dubrovnik; the tomato pilaf he discovered during a trip to Istanbul; or a recipe he squired away from Countess Rosetta Clara Cavalli d’Oliviola in Vermicelli, Italy (for Whiskey Risotto with Rosemary). Though classics like Paella and Ravioli are included, the emphasis is on lesser-known but equally satisfying dishes like Pappardelle with Duck Ragu and Tunisian Lamb Couscous with Meatballs. Though far from the definitive work on rice, pasta and couscous, this makes a palate-rousing roundup for hose with a taste for travel. (Nov.)

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